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Saudi Chicken Kabsa

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Roasted chicken kabsa served over spiced basmati rice with almonds and raisins.
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Kabsa is one of Saudi Arabia’s most recognized dishes, pairing fragrant spiced rice with meat and garnishes on a generous shared platter.

This chicken version cooks the rice in a tomato and whole-spice broth, then finishes the chicken under high heat for browned skin before assembling the platter.

Rinse the basmati rice until the water runs nearly clear and soak it briefly; this helps the long grains stay separate and fluffy.

Serving Suggestions

Serve kabsa family-style with a fresh chopped salad, plain yogurt, and a bright tomato-chili sauce on the side.

A spoonful of spiced kabsa rice beside roasted chicken, almonds, and raisins.

Recipe Notes

Use bone-in chicken for the most flavorful stock. Refrigerate leftovers for up to three days and reheat covered with a spoonful of water.

Roasted chicken kabsa served over spiced basmati rice with almonds and raisins.

Saudi Chicken Kabsa

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Roasted chicken over fragrant tomato-spiced basmati rice with toasted almonds and raisins.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Middle Eastern, Saudi Arabian
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Rice
  • 3 lb bone-in skin-on chicken pieces
  • 2 cups basmati rice rinsed and soaked for 20 minutes
  • 2 tbsp ghee or neutral oil
  • 1 large yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 14 oz crushed tomatoes
  • 3 cups chicken stock
Spices and Garnish
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cardamom
  • 1/2 tsp black pepper
  • 1 tsp fine salt plus more for the chicken
  • 1/4 cup blanched almonds toasted
  • 1/4 cup raisins

Equipment

  • Large Dutch oven
  • Rimmed baking sheet
  • Fine-mesh sieve
  • Large serving platter

Method
 

Build the Kabsa Broth:
  1. Season the chicken lightly with salt. Heat the ghee in a Dutch oven over medium-high heat and brown the chicken on both sides, then transfer it to a plate.
  2. Cook the onion until golden, about 7 minutes. Add the garlic, tomato paste, cumin, coriander, cinnamon, cloves, cardamom, and pepper; stir for 1 minute.
  3. Add the crushed tomatoes, stock, and salt. Return the chicken, cover, and simmer gently for 30 minutes.
Cook the Rice and Finish:
  1. Transfer the chicken to a baking sheet. Drain the rice, add it to the simmering broth, cover, and cook over low heat for 18 to 20 minutes.
  2. Meanwhile, broil the chicken until the skin is deeply browned and crisp, watching carefully.
  3. Rest the rice covered for 10 minutes, then fluff. Arrange it on a platter, top with chicken, almonds, and raisins, and serve hot.

Nutrition

Calories: 680kcalCarbohydrates: 62gProtein: 42gFat: 29gSaturated Fat: 8gCholesterol: 145mgSodium: 790mgFiber: 4gSugar: 9g

Notes

  • If the rice is still firm after the liquid is absorbed, add 2 tablespoons water and steam it covered for 5 more minutes.
  • Toast the almonds separately so they remain crisp.

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