How to Make Saudi Chicken Kabsa the Original Way: The Secret to the Authentic Taste and Rich Rice

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Discover the secrets of authentic Saudi chicken kabsa! An easy, step-by-step recipe for tender chicken and rich rice like restaurants. Try it today!

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Introduction

Chicken Kabsa is more than just a dish—it’s a centerpiece of Saudi hospitality, a flavorful treasure rooted in Arabian tradition. With its fragrant rice, tender meat, and warm blend of authentic Kabsa spices, this beloved recipe is a symbol of gathering and generosity across the Gulf region.

In this article, we won't just give you a recipe; we’ll walk you through how to make Saudi Kabsa the original way. From the precise spice mix to the secret behind perfectly fresh Kabsa rice, this guide will help you recreate that deep, restaurant-style flavor right in your kitchen. Whether you're a curious beginner or a home-cooking pro, this easy chicken kabsa recipe will win your heart and your family's tastebuds.

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Why You’ll Love This Recipe?

• Authentic Flavor: We use the exact Kabsa spice blend that brings out the signature taste of this traditional dish.

• Simple Steps: Designed for beginners, every step is clear and achievable.

• Guaranteed Rich Rice: Discover the trick to getting fluffy, flavorful, and never-sticky rice.

• A Complete Meal: One dish that has it all—protein, carbs, and spices that satisfy every craving.

• Restaurant Kabsa at Home: Impress your guests with a plate that tastes just like it's from a high-end Gulf restaurant.

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Ingredients

To Boil the Chicken:

• 1 whole chicken (about 1 to 1.2 kg), cut into 4 or 6 pieces

• 1 medium onion, quartered

• 2 bay leaves

• 3 cardamom pods

• 1 cinnamon stick

• 1 tsp salt

• 6 cups water

To Make the Rice:

• 2 cups long grain basmati rice, rinsed and soaked for 30 minutes

• 3 tbsp vegetable oil or ghee

• 1 large onion, finely chopped

• 4 garlic cloves, minced

• 1 large tomato, chopped

• 2 tbsp tomato paste

• 1 green chili (optional)

• 1 ½ tsp Kabsa spice mix (see tip below)

• ½ tsp ground turmeric

• ½ tsp ground cumin

• ½ tsp ground coriander

• ½ tsp ground cinnamon

• ½ tsp black lime powder (optional but authentic)

• Salt to taste

• 3 cups chicken broth (from the boiled chicken)

For Garnish (Optional):

• ¼ cup fried almonds

• 2 tbsp raisins, sautéed in oil

• Fresh parsley, chopped

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Step-by-Step Instructions

1. Prepare the Chicken:

1. Place chicken pieces in a large pot with water, onion, bay leaves, cardamom, cinnamon, and salt.

2. Bring to a boil, skim off any foam, then cover and simmer for 35–40 minutes until chicken is cooked through.

3. Remove the chicken, reserve 3 cups of broth for rice, and set chicken aside.

2. Brown the Chicken (Optional but Recommended):

4. Preheat oven broiler or grill.

5. Brush the chicken with a mix of 1 tbsp tomato paste, 1 tbsp oil, and a pinch of Kabsa spices.

6. Broil for 8–10 minutes until golden and slightly crisp.

3. Cook the Rice:

7. Heat oil or ghee in a large pot, sauté onions until golden.

   

8. Add garlic, chili, and tomato; cook until soft.

9. Stir in tomato paste and all ground spices including Kabsa mix.

10. Add drained rice and stir to coat in spice mixture.

11. Pour in 3 cups of reserved chicken broth and salt to taste.

12. Bring to a boil, then reduce heat to low, cover, and cook for 15–20 minutes or until the rice is tender and liquid absorbed.

13. Fluff the rice with a fork and let it sit covered for 5 minutes.

4. Serve the Kabsa:

14. Spread the rice on a large serving dish.

15. Place the browned chicken on top.

16. Garnish with fried almonds, raisins, and parsley if desired.

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Pro Tips for Recipe Success

• Soak Your Rice: Always soak basmati rice for at least 30 minutes to ensure it cooks fluffy and separate.

• Use Fresh Spices: Toast and grind your own spices for a truly authentic Kabsa spices flavor.

• Flavorful Broth = Flavorful Rice: Use the chicken broth to cook the rice—it infuses deep flavor into every grain.

• Brown the Chicken: This step adds restaurant-style appeal and a slightly crispy texture to the chicken.

• Let It Rest: After cooking, leave the rice covered for 5 minutes before fluffing—it helps with texture.

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Variations and Alternatives

• Lamb Kabsa: Replace chicken with 1 kg lamb pieces. Simmer longer (about 1.5 to 2 hours) until tender.

• Spicy Kabsa: Add a whole green chili while cooking the rice or a dash of cayenne pepper to the spice mix.

• Healthy Version: Use brown basmati rice and substitute ghee with olive oil. Extend rice cooking time accordingly.

• Vegetarian Kabsa: Use chickpeas or grilled vegetables instead of meat, and swap chicken broth for vegetable broth.

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Serving Suggestions

Chicken Kabsa is traditionally served hot, often on a large communal platter. Enhance your meal with:

• Daqoos (Spicy Tomato Sauce) – a must-have side for dipping

• Cucumber Yogurt Salad – a cooling companion to balance the spices

• Fresh pita bread or pickled vegetables for extra flavor and texture

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Frequently Asked Questions (FAQ)

Q: What is the best type of rice for kabsa?

A: Long-grain basmati rice is the best because it stays fluffy and absorbs the flavors well without becoming mushy.

Q: Can I use chicken breasts instead of a whole chicken?

A: Yes, you can use boneless chicken breasts. Just reduce the boiling time to around 15–20 minutes to avoid overcooking.

Q: What is Kabsa spice made of?

A: It’s a blend of cinnamon, cardamom, cloves, black lime, cumin, coriander, and nutmeg. You can buy it pre-mixed or make your own at home.

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Conclusion and Call to Action

There’s something magical about homemade Chicken Kabsa—the aroma, the warmth, the way it brings people together around one big plate. Whether it’s your first time or you’re looking for that perfect restaurant Kabsa flavor at home, this recipe is your golden ticket.

Try this easy chicken kabsa recipe and share your experience in the comments! If you snap a photo, tag us—we’d love to see your creations. Don’t forget to share this recipe with friends and family who love Middle Eastern cooking!