Authentic Saudi Chicken Kabsa

Name: Authentic Saudi Chicken Kabsa
Total time: 60 min
Yield: 4 people
Ingredients: 2.2 lb Whole chicken, cut into pieces; 2.5 cup Long-grain basmati rice; 2 count Chopped onion; 1 cup Chopped tomatoes; 2 tbsp Tomato paste; 3 tbsp Vegetable oil or ghee; 2 tbsp Mixed Kabsa spices; 2 count Loomi (dried black lemon); 2 count Cinnamon sticks; 5 count Whole cardamom; 4 cup Boiling water; 0.5 cup Shredded carrot

High ProteinStovetopDinner • LunchComfort FoodLebanese/Arabic

Medium

60min

650kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A traditional Saudi Kabsa dish consisting of seasoned chicken and long-grain basmati rice with a blend of authentic Arabic spices.

Authentic Saudi Chicken Kabsa is the most famous traditional meal in the Arabian Gulf, where ancient Arabic flavors meet long-grain basmati rice. The secret to a successful Authentic Saudi Chicken Kabsa lies in the correct balance of spices, especially the use of loomi (dried black lemon), cinnamon, and cardamom. In this recipe, we provide the traditional method to prepare Authentic Saudi Chicken Kabsa to reach a perfect taste that rivals major restaurants. The deep flavor of the rice depends on the chicken broth rich in tomatoes and well-browned onions, which gives the rice its distinctive golden-brown color and an aroma that fills the home. This meal is not just a main dish; it is a symbol of Arabic generosity and hospitality, perfect for gatherings and family feasts. Be sure to use high-quality basmati rice and soak it well to ensure fluffy, non-sticky grains. Adding toasted nuts and raisins at the end provides a wonderful balance between salty, sweet, and crunchy, making every bite a unique experience.

Ingredients

1000 g Whole chicken, cut into pieces (one large chicken)
500 g Long-grain basmati rice (about 2.5 cups)
2 count Chopped onion (two medium onions)
2 count Chopped tomatoes (about 1 cup chopped)
2 tbsp Tomato paste
3 tbsp Vegetable oil or ghee
2 tbsp Mixed Kabsa spices
2 count Loomi (dried black lemon)
2 count Cinnamon sticks
5 count Whole cardamom
1000 ml Boiling water (about 4 cups)
1 count Shredded carrot (about half a cup)

Instructions

1
Wash the long-grain basmati rice well and soak it in warm water for 30 minutes, then drain.
2
In a large pot, heat the vegetable oil or ghee, add the chopped onion, and sauté until wilted and golden brown.
3
Add the whole chicken pieces to the pot and stir with the onion until the color changes and it is slightly browned.
4
Add the whole cardamom, cinnamon sticks, loomi (dried black lemon), and mixed Kabsa spices, and stir the ingredients until the aroma of the spices is released.
5
Add the chopped tomatoes, tomato paste, and shredded carrot, and stir the mixture for 5 minutes.
6
Pour boiling water over the ingredients until the chicken is submerged, and let it boil on medium heat for 30-40 minutes until the chicken is cooked.
7
Once the chicken is cooked, remove it from the broth (you can brown it in the oven if desired) and add the soaked long-grain basmati rice to the broth.
8
Ensure the broth covers the rice by 2 cm. Let it boil on high heat until the rice absorbs most of the broth.
9
Reduce the heat to low, cover the pot, and leave for 20 minutes until the rice is fully cooked.
10
Serve the Kabsa on a large platter, arrange the chicken over the rice, and garnish with toasted nuts and raisins.

Chef's Tips

•To get a golden color for the chicken, brush it with a mixture of saffron and a little broth, then place it under the oven grill before serving.
•Use the loomi after making small holes in it to release its distinctive acidic flavor into the broth.
•Do not open the pot lid while the rice is cooking to maintain the steam and ensure fluffy grains.

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