Kabsa – Saudi Arabia & Gulf region
Kabsa is a fragrant one-pot rice dish with warm spices and tender meat. It’s a Ramadan favourite because it’s filling, comforting, and feeds a crowd
Serves: 4–6 people
Time: 60–90 minutes
Ingredients
Meat
Choose one:
Chicken: 1 whole chicken cut into pieces or 6–8 thighs/drumsticks
orLamb: 1–1.5 kg lamb shoulder pieces (bone-in is best)
Kabsa base
2–3 tbsp oil or ghee
1 large onion, finely chopped
3 cloves garlic, crushed
2 tomatoes, chopped (or 1 can chopped tomatoes)
2 tbsp tomato purée
1 large carrot, grated or cut into thin strips (optional but classic)
Spices (Kabsa flavour!)
1½ tsp salt (adjust later)
1 tsp ground black pepper
1½ tsp ground cumin
1½ tsp ground coriander
½ tsp turmeric
1 tsp paprika
½ tsp cinnamon
4 cardamom pods
4 cloves
1–2 bay leaves
1 dried black lime (loomi) (optional but very authentic)
Rice
2½ cups basmati rice, rinsed and soaked 15–20 min
About 4–5 cups stock (use what you cooked the meat in)
Optional “Kabsa extras”
Small pinch saffron soaked in 2 tbsp warm water
Raisins
Toasted almonds/pine nuts
Fresh coriander for topping
Step-by-step
1) Sauté the base (smells amazing already)
Heat oil/ghee in a large pot on medium heat.
Add onion and cook 6–8 minutes until soft and golden.
Add garlic and cook 30 seconds.
2) Add tomatoes + spices
Add chopped tomatoes + tomato purée. Cook 3–4 minutes until saucy.
Add all spices: cumin, coriander, turmeric, paprika, pepper, cinnamon, cardamom, cloves, bay leaves, and loomi (if using).
Stir 30–60 seconds to toast the spices.
3) Cook the meat
Add chicken/lamb and coat it in the spice mixture.
Add enough water to cover (or mostly cover) the meat.
Bring to a boil, then simmer:
Chicken: 30–40 minutes
Lamb: 90–150 minutes (until very tender)
4) Remove meat + measure your stock
Remove the cooked meat and set aside.
Strain the stock if you want a cleaner look (optional).
Measure the stock you’ll use for rice:
For 2½ cups basmati, you’ll usually need about 4 cups stock (depends on rice brand).
Keep extra stock/water ready in case.
5) Cook the rice in the same pot (the Kabsa secret!)
Add the drained rice to the pot with the measured stock.
Add grated carrot (optional) + taste for salt.
Bring to a boil, then reduce to low heat and cover:
Simmer 12–15 minutes until rice is cooked.
Turn off heat and let it rest 10 minutes (lid on). Fluff with a fork.
6) Finish the meat (golden top)
Option A: Oven/grill (best colour)
17. Brush meat with a little oil.
18. Grill/broil 5–10 minutes until golden.
Option B: On top of rice (classic one-pot finish)
19. Place meat on top of the rice for the last 5 minutes of resting so it absorbs aroma.
Serving ideas
Spoon rice onto a big platter, place meat on top.
Add saffron water drizzle (optional).
Top with raisins + toasted nuts + fresh coriander.