Saudi Arabian Kabsa Rice (Printable View)

A fragrant Saudi Arabian dish with aromatic spices, tender meat, raisins, and toasted almonds in basmati rice.

# Needed Ingredients:

→ 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

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

# Directions:

01 - Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the sliced onions and sauté until golden brown.
02 - Incorporate the minced garlic and cook for 1 minute. Add the lamb or chicken pieces and brown evenly on all sides, approximately 8 minutes.
03 - Stir in ground cumin, coriander, cinnamon, black pepper, turmeric, cardamom, cloves, allspice, bay leaves, and the pierced black lime if using. Cook for 1 to 2 minutes until fragrant.
04 - Add the chopped tomatoes and grated carrot to the pot. Cook for 4 to 5 minutes while stirring occasionally.
05 - Pour in the chicken or lamb stock, bring to a boil, then reduce heat to low. Cover and simmer for 35 to 40 minutes if using chicken, or 60 minutes for lamb, until the meat is tender.
06 - Carefully remove the meat pieces from the pot and keep warm.
07 - Add the soaked basmati rice and salt to the broth. Nestle the reserved meat back into the pot atop the rice.
08 - Scatter golden raisins over the surface. Cover and cook over low heat for 25 to 30 minutes, until rice is fluffy and the liquid is fully absorbed.
09 - Remove and discard bay leaves and black lime. Gently fluff the rice with a fork.
10 - Transfer the dish to a serving platter. Garnish with toasted slivered almonds and chopped fresh parsley if desired.

# Expert Hints:

01 -
  • It's a complete meal in one pot—meat, rice, vegetables, and aromatics all cooking in harmony, which means less cleanup and more time enjoying the food.
  • The spice blend creates this addictive savory-sweet-warm depth that keeps you reaching for more, even when you think you're full.
  • Once you nail the technique, it becomes something you can make confidently for weeknight dinners or when you want to impress people without seeming like you worked all day.
02 -
  • Don't skip soaking the rice—it's the difference between fluffy grains and a mushy mess, and those 20 minutes are non-negotiable.
  • The moment you pour in the stock, your broth should taste almost perfectly seasoned because the rice will absorb all that flavor and it won't season itself further.
  • If you're using a black lime, pierce it so the flavor releases into the broth—but honestly, if you can't find one, your kabsa will still be delicious without it.
03 -
  • If your rice isn't quite tender at 25 minutes, cover it again and give it another 5—every pot and stove is a little different, so trust your instincts over a timer.
  • The black lime adds authenticity and a subtle complexity, but if you can't find it, add a pinch of sumac or a squeeze of lemon at the end instead.
Return