- Prep: 30 min
- Cook: 1 hr 30 min
- Ready In: 2 hr
“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.” - by Zahra
Original recipe yields 6 servings
- 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.
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 566 cal
- 20.6 g
- 70.9 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"I made this tonight hoping it would be good and my husband and I loved it!!..." See more"
"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 th..." See moreere 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 :)"
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