Saudi Arabian Kabsa rice (Printable version)

A festive Saudi Arabian dish featuring tender meat, aromatic spices, raisins, and toasted almonds.

# What you need:

→ Meat

01 - 2.2 lbs bone-in lamb or chicken pieces
02 - 1 tbsp vegetable oil
03 - 1 large onion, finely sliced
04 - 3 cloves garlic, minced

→ Spices

05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 1 ½ tsp ground cinnamon
08 - 1 ½ tsp ground black pepper
09 - 1 tsp ground turmeric
10 - 1 tsp ground cardamom
11 - ½ tsp ground cloves
12 - ½ tsp ground allspice
13 - 2 dried bay leaves
14 - 1 dried black lime (loomi), pierced (optional)

→ Vegetables

15 - 2 medium tomatoes, chopped
16 - 1 medium carrot, grated

→ Rice and Stock

17 - 3 cups basmati rice, rinsed and soaked for 20 minutes
18 - 5 cups chicken or lamb stock

→ Garnishes

19 - ½ cup golden raisins
20 - ½ cup slivered almonds, toasted
21 - ¼ cup fresh parsley, chopped (optional)
22 - Salt, to taste

# How to Make It:

01 - Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Add sliced onions and sauté until golden brown.
02 - Add minced garlic and cook for one minute. Incorporate the lamb or chicken pieces and brown thoroughly on all sides, about eight minutes.
03 - Mix in ground cumin, coriander, cinnamon, black pepper, turmeric, cardamom, cloves, allspice, bay leaves, and dried black lime if using. Cook for one to two minutes until fragrant.
04 - Add chopped tomatoes and grated carrot. Stir occasionally and cook for four to five minutes until softened.
05 - Pour in the stock and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes if using chicken or 60 minutes for lamb, until meat is tender.
06 - Remove the cooked meat from the pot and keep warm.
07 - Stir rinsed and soaked basmati rice along with salt into the simmering broth. Nestle the meat back into the pot atop the rice.
08 - Scatter golden raisins over the surface. Cover and cook on low heat for 25 to 30 minutes, until rice is fluffy and liquid is fully absorbed.
09 - Discard bay leaves and black lime. Gently fluff the rice with a fork to combine ingredients.
10 - Transfer to a serving platter and garnish with toasted slivered almonds and chopped fresh parsley before serving.

# Expert Advice:

01 -
  • One pot means less cleanup while the kitchen smells absolutely incredible for hours afterward.
  • The meat becomes so tender it nearly melts, while the rice absorbs all those aromatic spices in the most satisfying way.
  • It's the kind of dish that makes people pause mid-bite to ask what you did differently.
  • Celebrations feel more special when this is what's steaming on the table.
02 -
  • Don't skip soaking the rice or rinsing it—these two steps are the difference between fluffy individual grains and a gluey mess.
  • The black lime is optional in name only; if you can find it, use it; it transforms the dish from good to something people remember.
  • Resist the urge to stir the rice once you've added it and covered the pot—every time you lift the lid, you're releasing steam and extending cooking time.
  • Toast your almonds fresh right before serving; pre-toasted almonds lose their crunch and flavor sitting in the pantry or on the counter.
03 -
  • If you're short on time, you can cook the meat in a pressure cooker for 15 minutes, then add the rice and finish cooking normally.
  • Brown the spices in a dry pan for a minute before adding them to the oil—this extra step deepens their flavor without any additional effort.
  • Leftover kabsa reheats beautifully; add a splash of water or stock and warm it gently over low heat, covered, for about 10 minutes.
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