Saudi Arabian Kabsa Rice (Print Version)

A fragrant Middle Eastern dish with tender meat, aromatic spices, golden raisins, and toasted almonds.

# 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 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

# How to Make It:

01 - Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Add sliced onion and cook until golden brown.
02 - Add minced garlic and cook for 1 minute. Introduce meat pieces, browning evenly on all sides for approximately 8 minutes.
03 - Incorporate ground cumin, coriander, cinnamon, black pepper, turmeric, cardamom, cloves, allspice, bay leaves, and black lime if using. Cook for 1 to 2 minutes until aromatic.
04 - Add chopped tomatoes and grated carrot. Stir and cook for 4 to 5 minutes until softened.
05 - Pour in chicken or lamb stock, bring to a boil, reduce heat to low, cover, and simmer: 35 to 40 minutes for chicken or 60 minutes for lamb, until meat is tender.
06 - Remove meat and keep warm. Stir rinsed and soaked basmati rice and salt into the cooking liquid.
07 - Return meat to the pot, nestling into the rice. Scatter golden raisins on top, cover, and cook on low heat for 25 to 30 minutes until rice is fluffy and liquid absorbed.
08 - Discard bay leaves and black lime. Fluff rice gently with a fork. Transfer to serving platter and garnish with toasted almonds and chopped parsley if desired.

# Additional Tips::

01 -
  • The meat becomes so tender it practically melts off the bone while infusing every grain of rice with deep, savory flavor.
  • Those toasted almonds and sweet raisins scattered on top create bursts of texture and taste that feel luxurious without being fussy.
  • It's the kind of dish that makes your kitchen smell incredible and feeds a crowd, turning an ordinary dinner into something that feels like a celebration.
02 -
  • Never skip soaking and rinsing the rice—wet rice can turn to mush, while properly prepared basmati stays separate and fluffy.
  • The spice bloom is everything; take two minutes to toast them in the hot oil before adding liquid, and you'll taste the difference immediately.
  • If your rice seems too wet after cooking, let it sit covered for a few extra minutes—the residual heat will finish the job without turning it to mush.
03 -
  • Toast your almonds in a dry pan right before serving rather than ahead of time—they stay crisp and warm instead of turning soft and stale.
  • If you find yourself with extra broth after the rice absorbs its portion, don't drain it; let the rice soak it all up by extending the cooking time slightly and keeping the lid on until it's gone.
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