Saudi-style chicken and basmati rice cooked with tomato, dried lime and warm spices.
Kabsa is one of Saudi Arabia’s best-known rice dishes and belongs to the broader Gulf and Arabian Peninsula tradition of spiced meat-and-rice meals.
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- Cuisine
- Saudi
The recipe
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Ingredients
Method
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Brown chicken in oil and remove.
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Cook onion until golden, then add tomatoes, dried lime and spices.
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Return chicken, add stock and simmer until nearly cooked.
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Remove chicken, add rice to the seasoned cooking liquid and cook covered over low heat until tender.
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Brown the chicken under a hot grill if desired, then serve over the rice.
Chef’s notes
Keep the rice covered while steaming and let it rest before fluffing. Dried lime should perfume the dish without dominating it.
Tips and variations
Lamb can replace chicken with a longer simmer. Use a mild Gulf spice blend if kabsa spice is unavailable.
Storage
Cool promptly and refrigerate for up to 2 days. Reheat until piping hot.
Allergens
Check stock and packaged spice blends for declared allergens.
Always Cook with Heart. Always!
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