Kabsa Arabian Rice
A fragrant Chicken and Rice recipe from Saudi Arabia. (Chicken Kabsa).
® This is a RAS signature Recipe©
More info and links to Other Kabsa Versions (Mutton, Shrimp and my latest Chicken Kabsa )available on the Intro page ⇓.
Two pans, as well as a pot, are used for this recipe simultaneously. I have labeled these for better understanding. (pan1), (pan2), (pot1). Might sound troublesome but it all washes up easily and gets the cooking process done much faster. Do check out the Video in the Intro for a clear picture :) Non-stick pans are recommended. I do have a Simple Version of Kabsa(Link Below) but this one is worth the extra effort!.
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Kabsa Arabian Rice
Description
Whether you're a fan of Middle Eastern cuisine or simply looking for a flavorful and satisfying meal, Kabsa is worth trying! Traditionally, a one-pot wonder, we use some extra pans, to build flavor.
Ingredients:
For Baharat Spice Mix:
Instructions
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Marinate the rinsed and drained chicken with coriander powder, chilli powder and black pepper powder (optionally you can add 2 Tbsp ginger-garlic paste to this). Set aside while other ingredients are prepped.
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Combine the spice powders together for the Baharat (Spice Mix). And set aside the additional whole spices if you would like more spice.
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Chop the onion, garlic, and tomatoes.
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Heat the oil/butter in a medium pan (pan1) and saute the onion and garlic till softened. Add ginger if using.
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Saute, adding some salt to draw out moisture.
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Simultaneously: In another pan (pan2), heat some butter and fry the marinated chicken, just till crust is a pale golden color on both sides.
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When the onions in (pan1 ) are nicely sautéed: (soft and golden), add the chopped tomatoes as well as tomato paste and cook till all moisture evaporates (The tomatoes are reduced to a pulp).
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Add the Bahar/ Baharat spices (powdered), reserving some of the chilli flakes/powder for later.
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Also, add the dried lime (loomi). Stir well.
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Transfer the sauteed onion mixture from ( pan1) to a larger pot (pot1), (rice cooker pot is good).
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Remove the golden chicken pieces from (pan2) (reserving the butter/oil in the pan used for frying the chicken for later.
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Add these chicken pieces to (pot 1), over the sauteed onion mixture and continue cooking just for a minute, stirring gently till the chicken is nicely coated with the sauteed ingredients.
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When the oil separates, add salt and stock(or water).
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Bring to boil. Cover (pot1) with a lid, and cook for 10 minutes for chicken without skin / 20 minutes for chicken with skin. (Also Preheat oven to 180º C, now).
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Remove the chicken pieces and two large ladles of the stock from (pot1) to the pan previously used for sautéing the onions (pan1).
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(Pan1): Heat the chicken with this small amount of gravy, till the gravy evaporates, forming a thick sauce around the chicken (only 1-minute max – on high heat). You may like to add more tomato paste at this point if you like the flavor. Place the chicken pieces on baking tray.
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Broil the chicken pieces in the preheated oven for 10 minutes at around 180º C. Baste with a tiny bit of butter. The skin should get a golden and crisp (not applicable for skinless chicken).
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Reheat the butter left from frying the chicken in (pan 2). Fry the drained rice in this briefly, stirring to coat the grains evenly. (Add the whole spices under the Baharat spice mix to this rice if you would like to flavor the rice further – optional).
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Add the rice to the pot of simmering gravy (pot1). Cover and cook till done (water runs dry).
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Immediately, fluff up the rice with a fork, adding a little butter if desired.
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Squeeze a little lemon juice on the broiled chicken pieces.
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Top the fragrant rice with the broiled chicken, boiled eggs, coriander or parsley leaves, lime wedges and toasted nuts and raisins – as desired.
Note
- We often make Kabsa with and without the skin on the chicken. Leaving the skin ON is recommended for a truly moist chicken. When you do use skinless chicken, be very carefulnot to overcook.
- Dried lime (Loomi) is available in the Arabian/Middle-Eastern section of your supermarket. It comes in yellow and black colors. Both are acceptable.
- You can also dry your own limes if you are able to and have a nice yard or rooftop that facilitates this.
- Another Rice dish similar to Kabsa is ‘Mandi’ (See Mandi Recipe), which is a Yemeni style of making Kabsa. In this, the meat is cooked in a tandoor-style oven which is made by digging a hole in the ground and covering with clay lid. The flavor can be slightly imitated by chargrilling(BBQ) your meat. (If you don’t have a ‘dug out hole oven’  in your backyard, that is!:) ).
- And you might like to check out this more Simple version of Kabsa.
- Key Ingredients:Â Rice, Chicken, Spices, Dried Lime, Tomato, Garlic, Ginger, Onion, Oil, Butter, Salt.
It’s really interesting and delicious Arabian Rice Recipe. Looking forward to trying it. Nice share.
Thank you Shubhangi:). It is the most common rice dish in Saudi Arabia.. very different flavor from our Biryani but very comforting:)
This delicious rice dish is a piece of artwork! Love this!
Thank you 🙂 A regular meal in the Saudi Arabian home 🙂
4 cups means 1 kg rice.?
not quite. 1 kg will be too much. My measuring cup : 1 cup = 240 mls measure.
This was absolutely delicious. I made a couple of timing mistakes, so I think it would have been even better had I followed the recipe to the T. But, again, it was really, really good! Thank you for sharing it. Even my 3 yr old & 5 yr old children ate their plateful of it!
That’s so wonderful to hear! Thanks so much for stopping by! Getting kids that age to eat can be a challenge 🙂 Wonderful that they liked it!
Is it alright if I don’t cook the chicken in the oven? Just in the pan and pot? 🙂
Yes certainly, you can 🙂 Also, you can check this recipe next time, I don’t use the oven here. https://recipesaresimple.com/recipe/chicken-kabsa-arabian-rice/