Entree: Saudi Arabia – Hijaz – كبسة ➤ Kabsa (Fragrant spiced rice cooked with chicken in a tomato-based broth and aromatic Middle Eastern spices)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 1 whole chicken, about 3.5 lb (1.6 kg)
- 3 cups (570 g) long-grain basmati rice
- 4 tbsp (60 ml) ghee or vegetable oil
- 2 large onions, thinly sliced (approx. 10 oz / 300 g)
- 4 cloves garlic, minced (approx. 12 g)
- 2 medium tomatoes, chopped (approx. 10 oz / 300 g)
- 3 tbsp (45 g) tomato paste
- 4 cups (960 ml) chicken broth
- 1½ tsp (8 g) salt, or to taste
- 1 tsp (2 g) ground black pepper
- 2 tsp (4 g) ground cumin
- 2 tsp (4 g) ground coriander
- 1 tsp (2 g) ground cardamom
- 1 tsp (2 g) ground cinnamon
- ½ tsp (1 g) ground cloves
- ½ tsp (1 g) turmeric
- 1 cinnamon stick
- 2 bay leaves
- ¼ tsp saffron threads soaked in 2 tbsp (30 ml) warm water (optional)
- ¼ cup (60 g) raisins (optional)
- ¼ cup (35 g) slivered almonds, toasted
- Juice of 1 lemon, about 2 tbsp (30 ml)
- ¼ cup (15 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Rinse the rice under cold water until water runs clear; soak in cold water for 20–30 minutes, then drain.  
2. Heat ghee or oil in a large heavy pot over medium-high heat. Pat the chicken dry and brown on all sides, 6–8 minutes total; remove and set aside.  
3. Add sliced onions to the pot and sauté until deep golden, about 10–12 minutes; add garlic and cook 1 minute until fragrant.  
4. Stir in chopped tomatoes and tomato paste; cook 3–5 minutes until softened. Add cumin, coriander, cardamom, cinnamon, cloves, turmeric, black pepper, bay leaves, cinnamon stick, and salt; toast spices 1–2 minutes.  
5. Return the browned chicken to the pot, add chicken broth and saffron water (if using). Bring to a boil, then reduce to a simmer, cover and cook 20–25 minutes to cook chicken through but not fall apart. Remove chicken and set aside; keep broth simmering.  
6. Measure broth; you want about 3½ cups (840 ml) of spiced liquid for the rice—add or reduce broth as needed. Add drained rice to the simmering broth, stir once, then place chicken on top of the rice. Cover tightly and cook over low heat 20–25 minutes until rice is tender and liquid absorbed.  
7. Turn off heat and let rest, covered, 10 minutes. Fluff rice gently with a fork, remove bay leaves and cinnamon stick, and squeeze lemon juice over rice.  
8. Transfer to a serving platter, garnish with toasted almonds, raisins, and chopped cilantro. Carve the chicken and serve alongside the rice.