Entree: Oman – كبسة ➤ Kabsa (Fragrant spiced rice cooked with chicken in a single pot)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), cut into 8 pieces
- 3 cups (555 g) basmati rice, rinsed until water runs clear
- 4 tbsp (60 ml) vegetable oil
- 2 tbsp (30 ml) ghee or clarified butter
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 4 cloves garlic, minced (about 12 g)
- 2 medium tomatoes, chopped (about 10 oz / 300 g)
- 2 tbsp (14 g) baharat or kabsa spice blend
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 4 cups (960 ml) chicken stock, preferably homemade or low-sodium
- 1 cinnamon stick (about 2 g)
- 4 green cardamom pods, lightly crushed (about 1 g)
- 2 bay leaves (about 1 g)
- 1/2 cup (75 g) raisins
- 1/2 cup (60 g) slivered almonds, toasted
- 1/4 cup (15 g) fresh parsley or cilantro, chopped
- Lemon wedges for serving

Instructions

1. Rinse the basmati rice under cold water until clear; soak in cold water while you prepare the rest, then drain.
2. Heat the oil and ghee in a large heavy pot over medium-high heat. Pat chicken pieces dry and brown in batches until golden on all sides, about 6–8 minutes per batch; remove and set aside.
3. In the same pot reduce heat to medium, add sliced onions and sauté until deep golden and caramelized, about 10–12 minutes. Add garlic and cook 1 minute until fragrant.
4. Stir in chopped tomatoes, baharat (or kabsa spice blend), turmeric, cumin, coriander, paprika, black pepper, and salt. Cook until tomatoes break down, about 4–5 minutes.
5. Return browned chicken to the pot, add cinnamon stick, crushed cardamom pods, bay leaves, and pour in chicken stock. Bring to a boil, reduce heat to a simmer, cover, and cook 20 minutes to perfume the chicken.
6. Stir in drained rice in an even layer. Add raisins. If necessary, add a little more hot stock or water so liquid level is about 1/2 inch (1 cm) above rice. Bring to a gentle simmer, cover tightly, and cook without stirring 18–22 minutes, until rice is tender and liquid absorbed.
7. Turn off heat and let rest, covered, 10 minutes. Remove cinnamon stick, cardamom pods, and bay leaves. Fluff rice gently with a fork and transfer to a serving platter, arranging chicken on top.
8. Scatter toasted slivered almonds and chopped parsley or cilantro over the rice. Serve with lemon wedges to squeeze over before eating.