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"This is a traditional Saudi Arabian rice and chicken dish, though Arabs of every country know and love this dish. It has a lot of spices which makes it full of flavor. Baharat (Arabic 7-spice mix) can be found at Middle Eastern grocery stores."
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2 h servings 566 cals
Original recipe yields 6 servings


  • Calories:
  • 566 kcal
  • 28%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 70.9g
  • 23%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1095 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place chicken thighs, drumsticks, and breasts into a large pan and pour in 6 cups water; stir in 1 teaspoon salt, 1/2 cup chopped onion, bay leaves, and cinnamon sticks. Bring to a boil, reduce heat to low, and simmer until chicken is tender, about 1 1/2 hours. Remove chicken, strain the broth, and retain 4 cups of broth.
  2. While chicken is simmering, rinse basmati rice thoroughly until water runs clear. Place into a bowl and mix in 1 1/2 teaspoon salt, cardamom pods, whole cloves, nutmeg, baharat spice mix, 1/4 teaspoon ground cinnamon, and black pepper. Let the rice sit while you complete remaining steps.
  3. Soak golden raisins with 1/3 cup water in a small bowl. Heat 2 tablespoons vegetable oil with 1 tablespoon butter in a large pan. Cook and stir 2 cups onion with tomatoes until vegetables soften, about 10 minutes. Mix in the seasoned rice and cook until rice grains are hot, 2 to 3 minutes; pour in reserved 4 cups of chicken broth. Bring to a boil. Mix in soaked golden raisins. Place 3 tablespoons butter into the pan, let melt, and turn heat to low; simmer covered until rice is tender, about 45 minutes.
  4. Tear chicken meat off the bones into bite-size pieces. Spread the rice onto a large serving platter and distribute cooked chicken over the rice to serve.

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Read all reviews 12
  1. 14 Ratings

Most helpful positive review

I made this tonight hoping it would be good and my husband and I loved it!!

Most helpful critical review

I did not care for this recipe. Bland.

Most helpful
Most positive
Least positive

I made this tonight hoping it would be good and my husband and I loved it!!

We worked in Saudi Arabia for nearly 24 years (we are Canadian) and loved the Saudi people & their wonderful hospitality. I tried this dish in an attempt to recapture the essence of the great f...

Thank you. I will be cooking this today. :)

This was good but it is definitely missing some things. We (Palestinians) make it with bell peppers and shredded carrots. We also fry some almonds and yellow raisins at the end and sprinkle th...

My mom's best friend lives in Saudi Arabia, and her husband used to cook this for us when I was younger. While this particular recipe smelled and tasted different than the Kabsa I have had (I k...

Used no salt added tomatoes since it's winter right now and used a recipe for baharat to make my own. Was wonderful- will make again!

I have tried both Kabsa recipes on this site and I much prefer this one. More flavor! To make it easier (if you're in a hurry), you can use a can of diced tomatoes instead of fresh. I have also...

I'm only rating the rice although based on its flavor, I know the chicken will be wonderful too! This is exactly the flavor my friend from Lebanon would make in her rice chicken dish. I never k...

I did not care for this recipe. Bland.