A classic Saudi-style chicken and rice dish infused with warming Arabian spices and fragrant dried black limes.
Saudi Kabsa is a flavourful one-pot meal made with basmati rice, tender chicken, tomatoes, onions, garlic, and a distinctive blend of kabsa spice, cumin, coriander, turmeric, and cinnamon. Dried black limes add a characteristic tangy depth, creating a rich and aromatic flavour throughout the dish.
The chicken simmers in seasoned stock before the rice is cooked in the same broth, allowing every grain to absorb the spices. Raisins add a touch of sweetness, while roasted chicken, almonds, and fresh coriander complete this satisfying dish, traditionally enjoyed at family gatherings and shared meals.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 whole chicken (1.2–1.5 kg), cut into pieces
3 tbsp oil
2 onions, sliced
4 garlic cloves, minced
2 tomatoes, chopped
2 tsp kabsa spice
1 tsp cumin
1 tsp coriander
½ tsp turmeric
½ tsp cinnamon
2 dried black limes
Salt and pepper, to taste
5½ cups chicken stock
¼ cup raisins
¼ cup almonds
Fresh coriander, for garnish
Method
Wash and Soak the Rice
Rinse the basmati rice thoroughly and soak it for 30 minutes. Drain well and set aside.Brown the Chicken
Heat the oil in a large pot. Add the chicken pieces and brown them on all sides. Add the sliced onions, minced garlic, and chopped tomatoes, then cook for about 5 minutes until the onions soften and the tomatoes begin to break down.Add the Arabian Spices
Stir in the kabsa spice, cumin, coriander, turmeric, cinnamon, dried black limes, salt, and pepper. Mix well so the chicken is coated with the aromatic seasoning.Simmer the Chicken
Pour in the chicken stock and bring the mixture to a boil. Reduce the heat and simmer for approximately 25 minutes, allowing the chicken to cook and the stock to absorb the spices.Cook the Rice
Remove the chicken and reserve the broth. Add the drained rice to the broth and stir in the raisins during the final 5 minutes of cooking. Cover and cook over low heat until the rice is tender and the liquid has been absorbed.Roast and Garnish
Roast the cooked chicken until golden. Arrange it over the prepared rice and garnish with almonds and fresh coriander before serving.
Serve
Serve Saudi Kabsa hot with daqqus, cucumber yogurt, Arabic salad, and lemon wedges. The fresh salad and tangy accompaniments balance the warm spices, while the almonds and raisins add contrasting crunch and sweetness.