Name: Al Kabsa – Traditional Saudi Rice and Chicken Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 cups basmati rice; 1 whole chicken, cut into pieces; 2 tablespoons vegetable oil; 1 large onion, chopped; 3 cloves garlic, minced; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 tablespoon ground turmeric; 1 teaspoon ground cinnamon; 1 teaspoon ground cardamom; 1 teaspoon ground black pepper; 2 bay leaves; 2 dried limes, pierced (optional); 4 cups chicken broth; Salt, to taste; Chopped fresh cilantro, for garnish

Al Kabsa – Traditional Saudi Rice and Chicken Recipe

Jasmin Talley Modified: February 18, 2024

Photos of Al Kabsa – Traditional Saudi Rice and Chicken Recipe

How To Make Al Kabsa – Traditional Saudi Rice and Chicken

Preparation: 15 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 45 minutes

Serves:

Ingredients

2 cups basmati rice
1 whole chicken, cut into pieces
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground black pepper
2 bay leaves
2 dried limes, pierced (optional)
4 cups chicken broth
Salt, to taste
Chopped fresh cilantro, for garnish

Instructions

Rinse the rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until softened.
Add the chicken pieces to the pot and cook until browned on all sides.
Stir in the cumin, coriander, turmeric, cinnamon, cardamom, black pepper, bay leaves, and dried limes (if using). Cook for a few minutes to toast the spices.
Pour in the chicken broth and season with salt. Bring to a simmer and cook for 30 minutes, or until the chicken is cooked through and tender.
Remove the chicken pieces from the pot and set aside. Bring the broth to a boil and add the soaked and drained rice. Cook for 10 minutes, or until the rice is almost cooked.
Reduce the heat to low, cover the pot, and let the rice steam for 15 minutes, or until fully cooked and fluffy.
Fluff the rice with a fork, then arrange the chicken pieces on top. Cover and let the dish sit for 5 minutes to allow the flavors to meld.
Serve the Al Kabsa garnished with fresh cilantro.