Fragrant Saudi Kabsa Rice (Print)

A fragrant dish featuring tender meat, aromatic spices, golden raisins, and toasted almonds in tender fluffy rice.

# Components:

→ Meat

01 - 2.2 lb 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

17 - 3 cups basmati rice, rinsed and soaked 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

# Directions:

01 - Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Add sliced onions and cook until golden brown.
02 - Stir in minced garlic and cook for 1 minute. Add bone-in lamb or chicken pieces and brown evenly on all sides, approximately 8 minutes.
03 - Mix in ground cumin, coriander, cinnamon, black pepper, turmeric, cardamom, cloves, allspice, bay leaves, and dried black lime if using. Cook for 1 to 2 minutes until aromatic.
04 - Add chopped tomatoes and grated carrot. Sauté for 4 to 5 minutes, stirring occasionally to combine flavors.
05 - Pour chicken or lamb stock into the pot 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 - Carefully remove meat from the pot and keep warm for later use.
07 - Stir rinsed and soaked basmati rice along with salt into the remaining broth. Nestle the meat back into the pot, placing it atop the rice.
08 - Scatter golden raisins over the rice. Cover and cook on low heat for 25 to 30 minutes until rice is fluffy and liquid is fully absorbed.
09 - Remove bay leaves and black lime. Gently fluff the rice with a fork to separate grains.
10 - Transfer the dish to a serving platter and sprinkle toasted slivered almonds and chopped parsley evenly over the top.

# Expert Advice:

01 -
  • The spice blend transforms ordinary meat and rice into something that tastes like celebration, even on a quiet Tuesday night.
  • One pot means less cleanup but somehow feels more luxurious than a multi-course meal.
  • The toasted almonds and raisins add tiny moments of sweetness and crunch that make each bite unexpected.
02 -
  • Never skip soaking the rice—this single step is what separates fluffy, separate grains from a mushy disappointment.
  • The spices must be fresh; if they've been sitting in your cupboard for two years, they won't carry the same magic.
  • Black lime (loomi) sounds fancy but it's not—it's just lime that's been dried until it's almost black, and you can find it at any Middle Eastern market or online.
  • Taste the broth before you add the rice; this is your last chance to adjust salt and spice levels.
03 -
  • If you have time, toast your whole spices before grinding them—the flavor intensity becomes noticeably deeper and more complex.
  • A heavy-bottomed pot is not a luxury here; it prevents hot spots that can burn the rice on the bottom while the top is still cooking.
  • Resist the urge to stir the rice once you've covered the pot; moving it around disrupts the cooking process and can make grains stick together.
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