Entree: Yemen – كبسة ➤ Kabsa (Spiced rice with meat)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg) total
- 3 cups (555 g) long-grain basmati rice, rinsed until water runs clear and soaked 20–30 minutes
- 4 tbsp (60 ml) vegetable oil or ghee
- 2 medium onions, approx. 10 oz (280 g), thinly sliced
- 3 cloves garlic, minced (approx. 9 g)
- 2 medium tomatoes, approx. 10 oz (280 g), chopped
- 2 tbsp (30 ml) tomato paste
- 4 cups (960 ml) chicken stock or water
- 2 bay leaves
- 4 whole cloves
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick (2–3 inches / 5–7 cm)
- 2 dried limes (loomi), pierced with a fork
- 2 tsp (4 g) ground cumin
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground black pepper
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (0.5 g) saffron threads soaked in 2 tbsp (30 ml) warm water (optional)
- 2 tsp (8 g) salt, or to taste
- 1/2 cup (75 g) raisins (optional)
- 1/2 cup (60 g) slivered almonds or pine nuts, toasted for garnish
- Fresh cilantro or parsley for garnish
- Lemon wedges for serving

Instructions

1. Brown the chicken: heat 2 tbsp (30 ml) oil or ghee in a large heavy pot over medium-high heat. Pat chicken pieces dry, season lightly with a pinch of salt, and brown in batches 4–5 minutes per side until golden. Remove and set aside.  
2. Caramelize the onions: reduce heat to medium, add remaining 2 tbsp (30 ml) oil or ghee and the sliced onions. Cook, stirring often, until deep golden brown and caramelized, about 12–15 minutes. Add the minced garlic and cook 1 minute.  
3. Add tomatoes and spices: stir in the chopped tomatoes and 2 tbsp (30 ml) tomato paste and cook 3–4 minutes. Add the bay leaves, cloves, cardamom, cinnamon stick, pierced loomi, ground cumin, ground coriander, black pepper, turmeric, and saffron water (if using). Cook together 2–3 minutes to bloom the spices.  
4. Simmer the chicken: return the browned chicken to the pot, add 4 cups (960 ml) chicken stock or water so the chicken is mostly submerged, bring to a boil, then reduce heat to a simmer. Cover and simmer 20–25 minutes until the chicken is nearly cooked through. Remove the chicken pieces and set aside; reserve the cooking liquid.  
5. Prepare the rice: measure the reserved cooking liquid; you want about 4 1/2 cups (1080 ml) of liquid for the rice (add stock/water if needed). Bring the liquid to a boil, add 3 cups (555 g) drained basmati rice, stir once, reduce heat to low, and place the chicken pieces on top of the rice. Cover tightly and cook on very low heat 15–20 minutes until rice is tender and liquid is absorbed.  
6. Steam and finish: once the rice is cooked, turn off the heat and let rest, covered, 10 minutes to steam. If using raisins, sprinkle them over the rice before the resting period so they plump.  
7. Garnish and serve: fluff the rice gently with a fork, transfer to a large platter, arrange chicken pieces on top, and garnish with toasted almonds (or pine nuts) and chopped cilantro or parsley. Serve with lemon wedges on the side.