Al Kabsa Traditional Saudi Rice Chicken Dish
Dive into the rich, aromatic flavors of the Middle East with Al Kabsa, a traditional Saudi rice and chicken dish that’s brimming with fragrant spices and wholesome ingredients. This one-pot masterpiece features tender chicken simmered in a spiced tomato broth alongside fluffy basmati rice, infused with the warm notes of cinnamon, cardamom, and dried black lime (loomi). Raisins add a touch of sweetness, while toasted almonds or pine nuts provide a delightful crunch. Perfectly balanced and visually stunning, Al Kabsa is more than just a meal—it’s a celebration of Saudi Arabian culinary heritage. Garnish with fresh parsley or cilantro for a vibrant finishing touch, and serve this cherished dish as the centerpiece of your next gathering. Perfect for fans of Middle Eastern recipes, pilafs, and hearty chicken and rice dishes!
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Recipe Information
Ingredients
- 1 kg Chicken, whole or cut into pieces
- 2 cups Basmati rice
- 1 large Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 2 tablespoons Tomato paste
- 3 cloves Garlic, minced
- 3 tablespoons Vegetable oil or ghee
- 1 teaspoon Whole black peppercorns
- 5 pieces Whole cloves
- 5 pieces Green cardamom pods
- 1 piece Cinnamon stick
- 1 piece Dried black lime (loomi), pierced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cinnamon
- 2 teaspoons Salt
- 4 cups Chicken broth or water
- 0.5 cup Raisins
- 0.5 cup Slivered almonds or pine nuts, toasted
- 2 tablespoons Fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
Rinse the basmati rice in cold water several times until the water runs clear. Soak the rice in water for 20-30 minutes, then drain and set aside.
Heat the oil or ghee in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté until golden brown and caramelized.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Add the chicken pieces to the pot and brown them on all sides, about 5-7 minutes.
Stir in the chopped tomatoes, tomato paste, and all the spices (black peppercorns, cloves, cardamom, cinnamon stick, loomi, ground cumin, coriander, turmeric, and ground cinnamon). Cook for about 5 minutes until the tomatoes soften and the mixture becomes aromatic.
Pour in the chicken broth or water, add the salt, and bring the mixture to a boil. Lower the heat, cover, and simmer for 30-35 minutes until the chicken is fully cooked.
Carefully remove the chicken pieces and set them aside. Strain the broth if desired to remove whole spices.
Add the soaked and drained rice to the pot, ensuring it is evenly distributed. Place the chicken pieces on top of the rice and add the raisins.
Cover the pot tightly with aluminum foil and a lid to trap the steam. Cook on low heat for 20-25 minutes, or until the rice is fully cooked and fluffy.
Remove the chicken and fluff the rice gently with a fork. Place the chicken back on top.
Garnish the Al Kabsa with toasted almonds or pine nuts and fresh parsley or cilantro, if using. Serve warm and enjoy!
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 12.6 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 806 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
