Saudi Arabian Kabsa Rice (Printer-friendly)

A fragrant Saudi Arabian kabsa featuring tender meat, aromatic spices, raisins, and toasted almonds for festive dining.

# What You'll Need:

→ 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 1/2 tsp ground cinnamon
08 - 1 1/2 tsp ground black pepper
09 - 1 tsp ground turmeric
10 - 1 tsp ground cardamom
11 - 1/2 tsp ground cloves
12 - 1/2 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 - 1/2 cup golden raisins
20 - 1/2 cup slivered almonds, toasted
21 - 1/4 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 - Add the minced garlic and cook for 1 minute. Add the bone-in meat pieces and brown evenly on all sides, about 8 minutes.
03 - Stir in all ground spices, bay leaves, and pierced dried black lime. Cook for 1 to 2 minutes until aromatic.
04 - Add chopped tomatoes and grated carrot, cooking for 4 to 5 minutes while stirring occasionally.
05 - Pour in the stock, bring to a boil. Lower heat, cover, and simmer for 35 to 40 minutes for chicken or 60 minutes for lamb until the meat is tender.
06 - Remove the meat from the pot and keep warm.
07 - Stir the soaked rice and salt into the broth remaining in the pot. Nestle the meat back into the rice.
08 - Scatter golden raisins on top. Cover and cook on low heat for 25 to 30 minutes until rice is fluffy and liquid is absorbed.
09 - Discard bay leaves and black lime. Gently fluff the rice with a fork. Transfer to a serving platter and sprinkle with toasted almonds and chopped parsley.

# Expert Advice:

01 -
  • It looks restaurant-quality but comes together in one pot, making you feel like a culinary magician.
  • The spice blend is warm and complex without ever being overwhelming or hot.
  • Raisins and almonds add unexpected sweetness and texture that people always ask you about.
  • Leftovers actually taste better the next day as flavors meld together.
02 -
  • Soaking the rice matters more than you think—it ensures even hydration and prevents hard centers in the finished grains.
  • The meat must be completely tender before the rice goes in, or you'll end up with cooked rice and chewy meat instead of everything cooking in harmony.
  • Toast your own almonds in a dry pan for two minutes; the difference between raw and toasted is the difference between a good dish and one people remember.
03 -
  • Invest in a heavy-bottomed pot or Dutch oven; the even heat distribution is what keeps the rice from burning and the meat from sticking.
  • Taste the broth before adding rice—it should taste like you'd be happy drinking it as soup, because that's essentially what's cooking into your grains.
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