Kabsa — Saudi Arabian Spiced Rice with Chicken

Shopping list

• 1.5 kg whole chicken — cut into pieces

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• 400 g basmati rice — rinsed and soaked for 20 minutes

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• 2 piece large onion — thinly sliced

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• 4 clove garlic cloves — minced

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• 2 piece ripe tomatoes — diced

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• 2 tbsp tomato purée

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• 1 tsp ground cumin

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• 1 tsp ground coriander

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• 0.5 tsp ground cinnamon

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• 0.5 tsp ground cardamom

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• 2 piece black lime (loomi) — pierced with a knife

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• 2 piece bay leaves

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• 800 ml chicken stock

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• 4 tbsp ghee or vegetable oil

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• 1.5 tsp salt

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• 0.5 tsp black pepper

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• 50 g toasted slivered almonds — for garnish

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• 40 g raisins — for garnish

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Step by step

1. 1

   Heat 2 tablespoons of ghee in a large heavy pot over medium-high heat.

2. 2

   Season the chicken pieces with salt and black pepper, then brown them in batches, about 4 minutes per side, until golden. Remove and set aside.

3. 3

   In the same pot, add the remaining ghee and fry the sliced onions over medium heat for 8– 10 minutes, stirring frequently, until deeply golden and caramelised. Remove half and reserve for garnish.

4. 4

   Add the minced garlic to the pot and cook for 1 minute until fragrant.

5. 5

   Stir in the diced tomatoes, tomato purée, cumin, coriander, cinnamon, and cardamom, cooking for 3– 4 minutes until the mixture thickens slightly.

6. 6

   Return the chicken to the pot along with the black limes, bay leaves, and chicken stock. Bring to the boil, then reduce to a simmer, cover, and cook for 25 minutes until the chicken is tender.

7. 7

   Remove the chicken pieces and set aside, keeping them warm. Strain the cooking liquid if you wish, or leave as is.

8. 8

   Drain the soaked rice and add it to the pot, stirring gently to coat in the spiced liquid.

9. 9

   Place the chicken pieces on top of the rice, cover tightly with a lid, and cook on the lowest heat for 20– 25 minutes until the rice is tender and has absorbed all the liquid.

10. 10

    Remove from heat and let stand, covered, for 5 minutes.

11. 11

    Fluff the rice gently with a fork, then transfer to a large serving platter, arranging the chicken on top.

12. 12

    Garnish with the reserved caramelised onions, toasted almonds, and raisins before serving.