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Home » Middle Eastern

Chicken Kabsa

Published: Mar 2, 2024 · Modified: Sep 16, 2024 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Easy chicken and rice dish, Kabsa is Saudi Arabia’s national dish. Tender chicken served over warmly spiced rice, flavored with cardamom, cinnamon sticks, coriander, black lime and turmeric. A classic Middle Eastern dish that shows up in many holidays.

A side view of a big kabsa platter garnished with chopped parsley.
Traditionally Kabsa is served in large serving dish and eaten with right hands.

Kabsa is an amazingly flavored rice dish that can be made with chicken, beef or lamb. An aromatic rice pilaf, a one pot meal from the Arabian peninsula.

It is like having a flavorful rice and chicken kebab, all made in one pot. An exotic Saudi rice dish served with raisins and almonds in holidays and any festive season.

Jump to:
  • ❓Why This Recipe Works
  • 📝 Ingredients
  • 🥄 Instructions
  • 💡 Tips
  • ⌛ Make Ahead
  • 🍽️ Serve With
  • 🧺 Storage
  • 🥣 Equipment
  • 👩‍🍳 Variations
  • 💬 Recipe FAQs
  • 📣 Related Recipes
  • More Chicken Thighs Recipes
  • Chicken Kabsa
  • 👩‍🏫 My Personal Experience

❓Why This Recipe Works

  • So flavorful even the picky eaters will enjoy.
  • A one pot meal to satisfy hungry people in your home.
  • This is one of the easiest recipes for Kabsa you will ever find with lots of variations and alternatives.
  • A crowd-pleaser recipe that is often the centerpiece of celebrations in many countries.

Kabsa is a traditional Saudi dish that consists mainly of rice and meat. A deliciously spiced chicken and rice dinner usually made with lamb meat but you can use beef/chicken as well.

📝 Ingredients

Kabsa ingredients on a white marble surface.

📋 Ingredient Notes

  • Onion and garlic for a starter flavor base.
  • Basmati rice: any short-grain rice or long grain rice works as well. You need to adjust the water level and cooking time accordingly.
  • Kabsa spices, you can either use store-bought Kabsa spice mix or use my special spice blend I'm providing here.

🥄 Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

  • In a nonstick deep skillet or a dutch oven, heat olive oil, ghee, or butter and toast spices on medium heat until fragrant.
  • Add garlic and onion. Saute until translucent.
  • Add chicken thighs and cook for about 2 minutes on each side until no longer pink from outside.
  • Add rice, tomato paste and check seasonings.
  • Mix everything well together.
  • Add water or chicken broth if using and cook rice until done.

Instant Pot Instructions:

  • Turn on the IP on the saute option, melt ghee then add the spices and toast for a couple of minutes.
  • Add garlic and onions and continue to saute until translucent or for about 3 minutes more.
  • Add chicken and cook for about 5 minutes on both sides or until no longer pink.
  • Mix in rice, tomato paste and salt. Stir well, bringing chicken pieces to top. 
  • Close the lid and turn it to pressure cook for 8 minutes. When it is done let it natural release for 5 minutes then release the rest manually. Now it might give you a burn warning. I've used less water, 1.5 cups of water for 1 cup of rice. This water ratio is high, as most people recommend 1:1. My IP did not give me the burn warning; rice was a little bit mushy, but no one complained. I've had a follower message me that when it gave them the burn warning, they turned their pot off, scraped the bottom, then turned it on again, and it worked just fine.

💡 Tips

  • It is highly recommended to use dried lime, you can easily purchase this from any Middle East store. If you cannot find it, please leave it out.
  • You can use ground cinnamon, but in my opinion, whole spices are the best way.
  • Use any sort of chicken you have. Feel free to use bone-in, skin on chicken pieces. I also made it with Cornish chicken, and it was delicious.
  • In my little home we like rice more with water than cooked with stock, but you can use stock for more flavor.

⌛ Make Ahead

Kabsa can be made two days ahead and reheated thoroughly when ready to serve.

🍽️ Serve With

  • We usually eat Kabsa with any sort of green salad, like this tabouli salad.
  • Also, Kabsa is usually served with a salty yogurt drink like Ayran to help with digestion.
  • Authentic Maamoul is the right sweet treat after this flavorful one pot chicken and rice dinner.

🧺 Storage

Refrigerate - Leftovers can be refrigerated in an airtight container for up to 3 days.

Reheat- On the stovetop with a splash of water. Individual portions can also be reheated and covered in a microwave-safe bowl.

Freeze- This kabsa rice freezes just as any other rice does. Place in a freezer-safe container or bag and freeze for up to 3 months. I do not recommend freezing it for longer than 2 months; let it thaw in the fridge overnight and reheat. The texture might change, but it is still safe to eat.

Chicken kabsa recipe is an easy dinner with fluffy rice and authentic, delicious flavor.

🥣 Equipment

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  • Dutch oven or large deep skillet.
  • Dry lime

👩‍🍳 Variations

  • You can change up the meat used to make beef or lamb kabsa. Actually, the first kabsa I ate in KSA was made with lamb meat.
  • Although I like using ghee or butter in kabsa but you can use oil too.
  • Use different cut of chicken, bone in chicken makes a wonderful kabsa too.

💬 Recipe FAQs

Can you cook raw chicken with rice?

It is actually safe to cook raw chicken with other ingredients such as vegetables and rice. One pot chicken casseroles are convenient and safe as long as you cook chicken to the safe temperature which is 160 Fahrenheit.

What is the traditional food of Saudi Arabia?

Kabsa comes on top of the traditional food served in Saudi Arabia. Jereesh, AlMuttabaq, Al Aseedah, and AlMatazeez are among the famous dishes.

📣 Related Recipes

  • Musakhan is considered a staple traditional dish in the Palestinian cuisine. Roasted sumac flavored chicken on top of taboon bread with caramelized onion and garnished with nuts. A feast on the table.
  • These stuffed grape leaves are delicious and easy to prepare. They're perfect for parties or as an appetizer.
  • This chicken and yellow rice recipe is easy to prepare and tastes great. It’s perfect for dinner parties or family gatherings.
  • Chicken Mandi is a traditional Yemeni dish made of tender, slow-cooked chicken is spiced with a blend of aromatic spices and served on a bed of fragrant rice and is often accompanied by a side of Zhoug.
  • Shish Taouk, with tender chicken marinated in a vibrant blend of Middle Eastern spices and grilled, is one of the staple chicken skewers in the Middle East.
  • Mansaf is a luxurious dish loaded with flavors and texture. Fork-tender lamb meat layered with thin bread, flavorful rice, and a garlicky delicious yogurt sauce. A stunning hearty meal for special occasions.

More Chicken Thighs Recipes

  • For a hassle-free and flavorful meal, try this baked boneless skinless chicken thigh recipe that delivers juicy and tender chicken with minimal effort.
  • Chicken shawarma rice is one of our favorite easy weeknight meals. Tender chicken with flavorful yellow rice topped with an amazing white sahwarma sauce all take just about 30 minutes!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.

A top view of kabsa dish garnished with chopped parsley.

Chicken Kabsa

Kabsa is the national dish of Saudi Arabia, one of the best rice Arabic dishes. Golden brown cooked chicken pieces over flavorful kabsa rice and garnished with pine nuts and golden raisins. A classic recipe in many Middle Eastern countries.
4.93 from 27 votes
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Course: Main Course
Cuisine: Middle East
Diet: Halal
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 4 servings
Calories: 270.1kcal
Author: Amira

Ingredients

  • 2 Tablespoons (36g) ghee/butter or oil.
  • ½ Tablespoon (3g) dry ground coriander.
  • ½ Tablespoon (3g) paprika.
  • ½ teaspoon turmeric.
  • ½ teaspoon ground black pepper.
  • ½ teaspoon ground cloves.
  • 1 cinnamon stick.
  • 3 cardamom pods.
  • 2 bay leaves.
  • 1 dry lime.
  • 1 garlic clove crushed.
  • 1 (280g) Large onion , diced.
  • 1 ½ pound skinless boneless chicken thighs. Note2
  • 1 cup (200g) basmati rice, soaked in tap water for 15 minutes.
  • 2 Tablespoons (40g) tomato paste.
  • 1 ½ teaspoon salt or to your liking. I've used pink sea salt.
  • 2 cups water or chicken stock. Note3

Instructions

  • n a non stick deep skillet, heat ghee, add all the spice and stir for 2 minutes or until fragrant.
  • Add garlic and stir for 20 seconds then add diced onion and stir for 3 more minutes.
  • Add chicken pieces and cook for about 3 minutes, tuning to the other side halfway through.
  • Add rice, tomato paste and salt then stir everything well to distribute tomato paste evenly.
  • Pour water and bring to a boil, reduce heat, cover and continue to cook on low for 30 minutes or until water is absorbed.
  • Turn heat off, uncover and let it set for a couple of minutes.
  • Fluff with a fork and serve.

Video

Notes

  • It is highly recommended to use dried lime, you can easily purchase this from any Middle East store. If you cannot find it, then feel free to leave it out.
  • You can use ground cinnamon but in my opinion whole spices is the best way.
  • Use any sort of chicken you have. Feel free to use bone-in, skin on chicken pieces. I also made it with Cornish chicken and it was delicious.
  • In my little home we like rice more with water than cooked with stock, but you can use stock for more flavor.
  • Next time try this maqluba recipe for another flavorful dish from the Middle East.
Please check the nutrition disclaimer policy.

Nutrition

Calories: 270.1kcal | Carbohydrates: 13.4g | Protein: 20.9g | Fat: 14.5g | Cholesterol: 120mg | Sodium: 347.3mg | Potassium: 158.9mg | Fiber: 2g | Sugar: 2.3g | Vitamin A: 760IU | Vitamin C: 7.5mg | Calcium: 21mg
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👩‍🏫 My Personal Experience

I've seen Kabsa for the first time in my life when I was in Saudi Arabia and it was made at a wedding banquet. It is usually served in large plates with a big chunk of lamb meat on top of rice. Kabsa is better be eaten- according to Saudi traditions- in large group of people while sitting on the floor and usually with no spoons as they prefer to eat it with right hands or at least this was what I've experienced.

Today I'm going to make Chicken Kabsa. It is one of our family's fav. dishes of all time. This dish can be made with bone-in or boneless chicken so feel free to use whatever best for your family, although I feel it is tastier with bone in chicken I've used boneless chicken so my kids won't nag me about it.

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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Tatjana Ferguson

    March 23, 2024 at 12:52 pm

    5 stars
    I am so grateful to have found your page! This recipe is delicious. I made it exactly as per your instructions, as I had all the spices in my cupboard (apart from the dried lime). And all my family loved it.
    I made a little sure dish with Lentils and cucumbers and tomatoes which complimented it nicely.
    I am looking forward to making more of your delicious recipes.
    Thank you so much

    Reply
    • Amira

      March 24, 2024 at 4:35 pm

      Thank Tatjana, I am so happy you and your family enjoyed this kabsa recipe, it is one of our favorites too.

      Reply
  2. Adam

    July 15, 2023 at 12:04 pm

    5 stars
    Second time I’ve done this, beautiful the first time but I decided to tweak it……thanks Amira for sharing this with us.
    I added half a teaspoon of ground ginger, two grated carrots when I added the rice and an extra black lime, some saffron and I added raisins to the rice with just chicken stock and no water, I also left the skin on the chicken and removed before serving…… please give it a go …..

    Reply
  3. Tamanna Begum

    July 12, 2023 at 12:17 pm

    Hi made this last night and it takes me back to Saudi iftars, thank you so much, it was finger licking good, so delicious!!! I was now searching for your lamb kabsa, I have seen the recipe here before but can’t seem to find it is there any way u can attach a link for me please? Thank you so much

    Reply
    • Amira

      September 01, 2023 at 5:40 pm

      Thanks, I am glad you liked it. I do not have a lamb kabsa recipe but I have other lamb recipes.

      Reply
  4. Miska Knezevic

    January 07, 2023 at 1:27 pm

    Excellent! I,ll make it tomorow for lunsc! THANKS!

    Reply
  5. Kristen Johnson

    December 31, 2021 at 7:03 pm

    5 stars
    Loved it! Will make again!

    Reply
    • Amira

      December 31, 2021 at 9:43 pm

      Thanks you Kristen, so happy you liked it.

      Reply
      • Mohammad

        May 19, 2023 at 2:39 pm

        Great recipe. I want to make it again but with two cups of rice instead of one. Do i use the same amount of spice or should I double it?

        Reply
        • Amira

          June 17, 2023 at 10:52 pm

          I haven't tried that but I do not see why not.

          Reply
      • Luna

        June 03, 2023 at 12:55 pm

        Curious when you finish cooking the chicken?

        Reply
        • Amira

          June 17, 2023 at 10:30 pm

          It cooks with the rice we do not take it out after searing.

          Reply
  6. Mireille

    December 01, 2021 at 5:11 pm

    This looks delicious and seems simpler and easier to make than other recipes I’ve seen. Any suggestions for a vegetable side dish? Is there one that is considered traditional? Thanks.

    Reply
    • Amira

      December 07, 2021 at 4:31 pm

      I am used to have these with green salad or tabouli, also it is very traditional to serve it with yogurt drink similar to Ayran. I hope this helps.

      Reply
  7. Sarah

    August 25, 2021 at 7:52 am

    If I want to make 2 cups of rice, should I add 4 cups of water? Is it always 1:2 ratio here?

    Reply
    • Amira

      September 02, 2021 at 2:25 pm

      Sarah, this is right and you will need a bigger pot too.

      Reply
  8. CH Rat

    July 25, 2021 at 10:33 pm

    Just wanted to let you know I've really enjoyed your blog and stories of growing up in Egypt and raising your sons.
    I was taught a version of this recipe many years ago by a Palestinian friend whose family had lived in Saudi Arabia. When I went to our town's Lebanese grocery, a tall rather distinguished man, who I later found out was Saudi and a proffesor of engineering, approached me and asked why I was buying dried limes. When I told him he replied, "I must tell you sir, you don't look like the kind of gentleman I would expect to be making Kapsa." I always took it to be a compliment.
    Moham also included a handul of sliced almonds lightly browned and raisins plumped in a fair amount of hot oil before blooming the spices.

    Reply
    • Amira

      August 19, 2021 at 11:25 am

      CH Rat, you made me laugh hehehe, I would react the same way too. Raisins are sure welcome and nuts as well, I personally love adding raisins to my rice so so delicious. Thank you so much for your comment.

      Reply
  9. Jennifer

    April 06, 2021 at 1:53 pm

    5 stars
    This is a perfect 10/10 for us, every time! Love it and so simple to follow the recipe. We have used black cardamom sometimes, but I think green is typical. Do people ever use black? Hopefully no harm done...! This dish is superb!

    Reply
    • Amira

      April 11, 2021 at 9:11 pm

      Thank you Jennifer for your feedback, I am so glad you liked it. Black or green as long as you liked it them no harm done :).

      Reply
  10. Mikey

    January 24, 2021 at 2:33 am

    5 stars
    First time I've ever come across Saudi cuisine - whether at a restaurant or cooking at home. It was a good first impression, in which I will gladly seek more recipes from it out as for this meal, so damn simple to make and not to mention healthy. It has an unusual flavour that is still dancing on the tastebuds.

    Reply
    • Amira

      January 25, 2021 at 10:47 am

      So glad you liked it Mikey, thanks for your feedback.

      Reply
  11. Reem

    May 12, 2020 at 3:53 pm

    Great recipe!

    Reply
  12. anastasia

    May 28, 2019 at 1:19 pm

    5 stars
    Veeery tasty, full of spices !

    Reply
    • Amira

      June 01, 2019 at 2:26 am

      Thank you Anastasia, I am happy you liked it.

      Reply
  13. John / Kitchen Riffs

    May 15, 2019 at 8:26 am

    Terrific looking dish, and one that's new to me. Great party dish! Thanks so much.

    Reply
    • Amira

      May 15, 2019 at 2:22 pm

      Thanks John, it is very popular especially in the gulf area. I hope you'll try it.

      Reply
  14. Sameer

    February 07, 2019 at 8:40 pm

    Ma'am,
    In Kuwait u get something called as aish Dajaj(rice with chicken )and aish laham (rice with meat) it is similar to kuwaiti machboos with okra stew or dakkoos or potato stew
    Please try making that and post the recipe
    Have tried at home doesn't come out well
    Request from your fan
    Thanks in advance

    Reply
    • Amira

      February 08, 2019 at 7:39 pm

      Thank you Sameer and I will do my best.

      Reply
  15. Alex

    August 19, 2014 at 3:29 pm

    When I will come to Saudia I will taste .... But the King not invite me !

    Reply
  16. Maram saud

    July 09, 2014 at 11:33 am

    5 stars
    اقل مايقال عنك فنانه
    دخلت هنا بالصدفه وتصفحت بقية الاطباق ماشاءالله فعلا فنانه ومبدعه
    عندك لمسه مميزه في كل طبق
    اهنيك واصفق لك بحراره
    وصفحتك وضعتها بالمفضله اطل عليها واتعلم منك
    بالتوفيق

    Reply
    • Amira

      July 10, 2014 at 3:54 pm

      شكرا مريم على كلامك الجميل ... أنا مش مبدعة قوي كده هههه .. يا ريت تجربي وتقولي لي جربتي إيه وإيه اللي عجبك

      Reply
  17. Joanne T Ferguson

    September 28, 2013 at 8:02 pm

    5 stars
    G'day! Your recipe and photo looks delicious, true!
    Thank you for sharing the largest one made and in allowing me today to learn something new through your blog post too!
    Cheers! Joanne

    Reply
    • Amira

      October 03, 2013 at 3:26 pm

      Hi Joanne,
      Thanks for passing by and for your sweet words.... I'll sure go now check your blog .

      Reply

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I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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