Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Kabsa
Bone-in chicken and basmati rice simmered together with tomato and warm Kabsa spices, topped with raisins and toasted almonds, a Saudi rice classic.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
In a large heavy-bottomed pot, heat 2 tbsp of oil over medium-high heat. Add the chicken pieces and brown them well on all sides (about 8-10 minutes). Remove the chicken and set aside.
- 2
In the same pot, sauté the diced onions until golden. Stir in the Kabsa spice mix and tomato paste, cooking for 1 minute until fragrant.
- 3
Pour in the pureed tomatoes and chicken broth, then return the browned chicken to the pot. Bring to a boil, cover, and simmer for 40 minutes until the chicken is tender.
- 4
Remove the cooked chicken and place it on a baking sheet. Broil for 5 minutes until the skin is crispy.
- 5
Drain the soaked basmati rice and add it to the simmering spiced broth in the pot. Bring to a boil, then reduce heat to low, cover tightly, and cook for 20 minutes until the liquid is absorbed and rice is fluffy.
- 6
Fluff the rice with a fork, transfer to a large serving platter, arrange the broiled chicken on top, and garnish with raisins and toasted almonds.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving790
Calories
57 g
Protein
79 g
Carbs
29 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Kabsa is the national rice dish of Saudi Arabia and a centerpiece across the Gulf, built on long-grain rice cooked in a spiced broth with meat, usually chicken or lamb. Its signature spice blend, often sold as kabsa or baharat, layers black lime, cardamom, cinnamon, and clove. Served on a large communal platter, it is the dish of hospitality and family gatherings.
Listahan note
This version builds the broth from the chicken and a whole-spice base, then steams the rice in it so every grain is seasoned. The dried lime is the flavor that makes it taste like kabsa and not just spiced rice.
Technique cues
- Pierce the dried limes and simmer them whole in the broth so they release tang without the bitter pith taking over.
- Brown the chicken first, then build the rice in the same pot so the fond flavors everything.
- Rest the finished rice covered off the heat so the steam finishes cooking the grains evenly.
Kitchen flow
- Parallel prep
- Toast the whole spices and brown the chicken while you rinse and soak the rice.
- Make-ahead
- Make the spiced broth and cook the chicken a day ahead; steam the rice fresh before serving.
- Leftover move
- Reheat with a splash of broth and fold in fresh herbs, or stuff into wraps with yogurt sauce.
- Cleanup rhythm
- Cook everything in one wide pot so the only extra dish is the serving platter.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Basmati rice
the foundation
Purpose: Long, separate grains soak up the spiced broth without turning sticky.
Handling: Rinse until the water runs clear and soak briefly for fluffier grains.
Adaptation: Any long-grain rice works; avoid short-grain, which clumps.
Chicken
main protein and broth
Purpose: Both flavors the cooking liquid and tops the finished platter.
Handling: Brown bone-in pieces, then simmer to build the broth.
Adaptation: Lamb is the traditional festive choice; both follow the same method.
Dried lime (loomi)
signature sour note
Purpose: Its fermented, citrusy tang is the unmistakable taste of Gulf rice.
Handling: Pierce and simmer whole in the broth, then discard before serving.
Adaptation: Lime zest plus a little tamarind gives a rough approximation.
Whole spices (cardamom, cinnamon, clove)
aromatic backbone
Purpose: The warm whole spices perfume the broth and the rice.
Handling: Bloom in oil at the start so their oils flavor the whole pot.
Adaptation: A ready-made kabsa or baharat blend can stand in.
Tomato
color and body
Purpose: Gives the broth its characteristic warm tint and gentle acidity.
Handling: Add grated tomato or paste and cook out before adding liquid.
Adaptation: A spoon of tomato paste loosened with water works in a pinch.
Technique notes
- Reserve and strain the broth so you can measure exactly the right ratio for steaming the rice.
- Finish with toasted nuts and fried onions over the top for the traditional festive presentation.
- Char the chicken under the broiler after steaming so the skin crisps against the soft rice.
Ingredient swaps
- Lamb direction
- Use bone-in lamb for the richer, festive version, extending the simmer time.
- Weeknight shortcut
- Use boneless thighs and a ready-made kabsa spice blend.
- Lower-sodium direction
- Build the broth from unsalted stock and season the rice lightly at the end.
Serve alongside
- Daqqus (tomato chili sauce)
- Cucumber yogurt salad
- Fresh green salad
- Pickled vegetables
- Mint lemonade
- Laban (yogurt drink)
- Cardamom Arabic coffee
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store kabsa in an airtight container in the fridge for up to four days. Reheat with a splash of broth or water to keep the rice from drying. It freezes well for up to two months; thaw overnight and steam to revive.
Equipment
- Large heavy pot with lid
- Fine-mesh strainer
- Broiler
- Wide serving platter
Make this household-aware
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Plan it in Listahan
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