Kabsa Recipe - Allrecipes.com
Kabsa Recipe
  • READY IN 2 hr

Kabsa

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr 30 mins
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2012

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

 
Most Helpful Critical Review
Jan 06, 2014

I did not care for this recipe. Bland.

 

11 Ratings

Aug 11, 2012

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

 
Aug 16, 2012

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 food Saudi Arabia offers & was delighted with the result. Thank you Zahra! cmr in Vancouver, Canada

 
Dec 08, 2012

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 know there are many variations to Kabsa, much like the Spanish Paella), it was still good. I do think that the broth used to cook the rice needs more chicken flavor, even after boiling the chicken in it, so next time I would add some boullion. I used 2-3 times more chicken than this recipe called for, and it still seemed like a lot of rice in comparison to the chicken. P.S. My 2.5-year-old daughter ate this dish without hesitation! I think the raisins won her over :)

 
Aug 19, 2013

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 them on top. I don't use the 7 spices either. I use cardamom, cinnamon, cloves and all spice in addition to the bay leaves and dried lime (black lime) instead.

 
Feb 17, 2013

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!

 
Mar 31, 2014

This is one of my favorite recipes!! I use either chicken or boil lamb. When sautéing the onions and tomatoes I add some red bell pepper. And when I have brought the water out of the rice, I stir in half a can of chickpeas as well then let the rice finish. I use semnah instead of butter because I prefer the taste with rice. I use this dish when I want to impress :-) thanks for sharing!

 

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Nutrition

  • Calories
  • 566 kcal
  • 28%
  • Carbohydrates
  • 70.9 g
  • 23%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 26.1 g
  • 52%
  • Sodium
  • 1095 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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