Kabsa is surprisingly simple to prepare. It requires some baking time, but the result is worth it: succulent dark meat resting on a bed of fluffy rice seasoned with tomatoes, Middle Eastern spices, onions, and garlic.
Kabsa is widely regarded as the national dish of Saudi Arabia. It combines many ingredients and spices typical of Middle Eastern cooking and makes an excellent, flavorful meal for a group.
This one-pan Arabic chicken and rice dish is traditionally made with bone-in chicken. Originating in Bedouin cuisine, kabsa symbolizes hospitality and is commonly served at gatherings and celebrations.
The dark meat stays moist and juicy while baking. The skin and meat take on the flavor of tomatoes, garlic, onions, chicken stock, saffron, dried lime and an assortment of warming spices that simmer into the rice.
Kabsa is often served with a spicy chile paste (shatta) and pita or flatbread. For a different kick, some cooks use harissa or another chile condiment.
Table of Contents
- Dried lime, black lime…
- Ingredient Notes and Substitutions
- How to Make Kabsa
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Arabic Chicken and Rice (Kabsa) Recipe
See the recipe card below for exact ingredient amounts and step-by-step instructions. The dish uses a variety of spices and finishes with butter-toasted raisins and almonds for a delightful contrast of texture and sweetness.
Tip From Kevin
Dried lime, black lime…
Dried lime (also called black lime) adds a tangy, slightly bitter and smoky note to dishes. It deepens flavor and gives a subtle citrus aroma that balances rich stews and rice dishes. You can often find dried lime at Middle Eastern markets or specialty grocers.
Ingredient Notes and Substitutions
(Check the recipe card for exact ingredient quantities)
- Bone-in chicken – A 3 lb whole fryer cut into pieces works well, but any bone-in pieces (quarters, legs, thighs) are fine.
- Ghee or butter – Ghee is clarified butter commonly used in Middle Eastern cooking; butter is an acceptable substitute.
- Liquid – The recipe uses hot water with a chicken bouillon cube, but you can substitute 4 cups of chicken broth or stock for more flavor.
- Rice – Use long-grain rice such as basmati for a light, separate grain texture.
- Seasonings – This recipe uses many warm spices: saffron, cumin, coriander, cinnamon, allspice, nutmeg, cardamom and cloves. Ground spices are convenient; if you use whole spices, grind or toast them and adjust quantities accordingly.
- Vegetables – Onion and garlic are essential. Carrots are grated so they integrate into the rice. Tomatoes can be fresh or canned; if using canned, include the juice.
How to Make Kabsa
- Sauté the chicken, garlic and onion. Melt butter or ghee in a heavy, oven-safe pan over medium heat. Brown the chicken skin-side down for 3–4 minutes, then flip. Add the onion and garlic and sauté until the onion is soft and the chicken is browned. Remove the meat and keep it warm.
- Add remaining ingredients. Stir in tomato purée, chopped tomatoes, grated carrots, rice, water (or stock), bouillon, and all spices. Mix to combine.
- Bake covered. Return the chicken to the pan, placing it on top of the rice mixture. Add the dried lime and cover tightly with foil. Bake at 350°F (175°C) for 45 minutes.
- Bake uncovered. Remove the foil, fluff and stir the rice gently, then place chicken back on top. Continue baking uncovered until the rice is tender and the chicken reaches 165°F (about 15 more minutes).
- Toast toppings. In a small pan, melt a little butter and toast slivered almonds and raisins until golden.
- Rest and serve. Let the dish rest 5–10 minutes. Serve the rice on a large platter, top with chicken pieces and garnish with chopped parsley, raisins and almonds. Offer pita or flatbread and a chile paste on the side.
Recommended Tools
- Large, oven-safe pan – A heavy-bottomed Dutch oven or roasting pan gives even heat and reduces the risk of scorching the rice.
- Sauté pan – Useful for toasting almonds and raisins separately.
Storing and Reheating
Cooked kabsa keeps up to four days refrigerated. Store chicken and rice separately for best results. Reheat chicken in the oven at 350°F until warmed through. Reheat rice with a splash of water or broth, covered, until hot and fluffy.
Frequently Asked Questions
Kabsa and biryani share a similar format — seasoned rice with meat — but biryani often uses bolder, spicier seasonings and a different layering method. Mandi differs mainly in cooking technique: it is traditionally slow-cooked in a closed pit over coals and often uses different meats and smokier flavors.
Yes. While chicken is common, kabsa can be made with lamb, goat or even fish in regional variations. Beef is less common in traditional recipes, and pork is not used in Islamic cuisine.
Arabic Chicken and Rice (Kabsa)
Kabsa, Saudi Arabia’s national dish, is a fragrant one-pot chicken and rice meal with vegetables, garnished with raisins and roasted nuts.
Recipe Overview
Servings: 6 | Prep: 20 mins | Cook: 1 hr 15 mins | Total: 1 hr 35 mins
Ingredients
- 4 tbsp butter or ghee
- 3 lbs bone-in chicken, cut into pieces
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 1/4 cup tomato purée
- 14 oz chopped tomatoes, canned with liquid or fresh
- 3 carrots, grated
- 1/2 tsp crushed saffron
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp grated nutmeg
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- 4 cups hot water (or 4 cups chicken broth)
- 1 chicken broth cube (omit if using broth)
- 2 1/4 cups basmati rice
- 1 dried lime (puncture several times)
Garnish
- 2 tbsp fresh parsley, chopped
- 1 tbsp butter or ghee
- 1/4 cup raisins
- 1/4 cup slivered almonds
Condiment (optional)
- Shatta or other chile paste
Instructions
- Preheat oven to 350°F. Season the chicken with salt and pepper. Rinse basmati rice until the water runs clear if you prefer a fluffier grain.
- Melt the butter or ghee in a large roasting pan, Dutch oven, or oven-safe stock pot over medium heat.
- Brown the chicken, skin-side first, for 3–4 minutes. Turn the pieces and add the onion and garlic around the chicken. Sauté until the onion is tender and the chicken is browned on both sides. Remove the chicken and cover to keep warm.
- Stir in tomato purée, chopped tomatoes, grated carrots, all spices, hot water (or broth), chicken bouillon cube (if using water), and rice. Mix well.
- Place the browned chicken back on top of the rice mixture, add the dried lime, and cover tightly with foil. Bake for 45 minutes.
- Remove the foil, lift the chicken pieces out briefly to stir the rice mixture, then return the chicken to the top. Bake uncovered for about 15 more minutes until rice is tender and the chicken reaches an internal temperature of 165°F.
- Meanwhile, in a small sauté pan, melt the butter and toast the slivered almonds and raisins until golden; set aside.
- Let the kabsa rest 5–10 minutes. Transfer rice to a large serving platter, arrange chicken on top, and garnish with chopped parsley, raisins and toasted almonds. Serve with pita or flatbread and optional chile paste.
Notes
- Any bone-in pieces are fine: whole fryer cut into pieces, halves or quarters will work. Nutrition estimates are based on a 3 lb fryer cut into 8 pieces.
- If you prefer a lighter, fluffier rice, you can use 3 1/2 cups of water instead of 4 cups.
- Substitute 4 cups of chicken broth for the water and bouillon cube for more depth of flavor.
Nutrition (estimate per serving)
Calories: 549 kcal | Carbohydrates: 67 g | Protein: 20 g | Fat: 23 g | Saturated Fat: 9 g | Sodium: 766 mg
