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How to Make Al Kabsa (Traditional Saudi Rice and Chicken) - A Step-by-Step Guide

Al Kabsa is a traditional Saudi Arabian dish that is loved by many for its rich and aromatic flavors. This hearty and comforting meal is widely enjoyed in homes across the country, as well as in restaurants and during special occasions and celebrations.

Al Kabsa features tender pieces of chicken, cooked with fragrant spices and served over a bed of flavorful rice. The dish is typically garnished with toasted nuts and raisins, adding a delicious crunch and sweetness to the savory dish....

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Ingredients

  • ½ teaspoon saffron
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon dried whole lime powder
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground white pepper
  • ¼ cup butter
  • 1 onion, finely chopped
  • 6 cloves garlic, minced
  • 1 (3 pound) whole chicken, cut into 8 pieces
  • ¼ cup tomato puree
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 3 carrots, peeled and grated
  • 2 whole cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • salt and freshly ground black pepper to taste
  • 3 ¼ cups hot water, plus more if needed
  • 1 cube chicken bouillon
  • 2 ¼ cups unrinsed basmati rice
  • ¼ cup raisins
  • ¼ cup toasted slivered almonds

Information

  • Prep Time: 40 mins
  • Cook Time: 1 hr 30 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 8

  • Make spice mix: Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.
  • Make dish: Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.
  • Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix. Cook for about 3 minutes; pour in water and add chicken bouillon cube.
  • Bring sauce to a boil, then reduce heat, and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
  • Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.
  • Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.

    • Nutrition

    528 cal.

    • Total Fat: 21g
    • Saturated Fat: 8g
    • Cholesterol: 88mg
    • Sodium: 423mg
    • Total Carbohydrate: 55g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 29g
    • Vitamin C: 13mg
    • Calcium: 59mg
    • Iron: 2mg
    • Potassium: 432mg

    Categories

    Main recipes
    Chicken recipes
    Rice recipes
    Middle eastern recipes
    One pot recipes