Kabsa
Basmati rice seasoned with Kabsa and Loomi flavors, with roasted chicken — a Gulf dish that has become a staple in all our homes.
- Cooking time
- 1 hr 30 min
- Hands-on time
- 40 min
- Free time
- 30 min
- Difficulty
- Medium
- Cuisine
- Gulf
- Calories
- 650
- Contains
- Nuts
From the Gulf, Kabsa spread to every Arab kitchen, finding its way into every home. Its secret lies in the dried black limes (Loomi), which give the rice a subtle smoky acidity known only to those who have tried it.
Before you start
- Before startingSoak the rice for 20 minutes, drain it well, and pierce the loomi so it releases its flavor as it cooks.
- Prep aheadThe Kabsa spices, chopped onions, and grated tomatoes can be mixed a day in advance and kept refrigerated.
Ingredients
Amounts follow the number of people
For the chicken
For the rice
To serve
For eight servings, double the chicken and rice and use a pot that can hold the broth while leaving enough room for the rice to expand.
Equipment
- Heavy pot with a lid — Holds the steam and cooks the rice evenly without sticking.
- Baking tray — For browning the chicken while the rice cooks in the stock.
Method
Brown the chicken pieces in the same cooking pot with oil until they acquire color, then remove them to the side.
You’ll know it’s ready whenThe skin is golden on both sides.
Tip: Dry the chicken thoroughly before frying so that it does not splatter oil.
In the same oil, fry the onions, then add the tomatoes, tomato paste, Kabsa spices, dried lime, cinnamon, and cardamom.
You’ll know it’s ready whenThe sauce is boiling and the spices smell fragrant.
Tip: Toast the tomato paste for one minute until it darkens in color and its flavor deepens.
Return the chicken and add enough hot water to cover it, then let it cook over low heat.
You’ll know it’s ready whenThe chicken is almost cooked and the broth is richly spiced.
Tip: Taste the broth now; it should be slightly stronger than the final flavor because the rice will dilute it.
Remove the chicken and place it in a baking tray in the oven at a high temperature to brown, and keep the broth on the heat.
You’ll know it’s ready whenThe top of the chicken is browned and crisp.
Tip: Keep an eye on it for the last five minutes so it doesn't dry out.
Measure the broth: Keep 4.5 cups of it in the pot, add the drained rice, and leave it on low heat covered.
You’ll know it’s ready whenThe rice is cooked and has absorbed the liquid, and the grains are separate.
Tip: Leave the rice to rest, covered, for ten minutes, then fluff it with a fork.
Spread the rice in a serving dish, arrange the chicken on top of it, and garnish with almonds and raisins.
You’ll know it’s ready whenThe chicken is arranged on top of the rice, and the garnish is evenly distributed.
Tip: Serve daqoos tomato sauce or cucumber-yogurt salad alongside the Kabsa.
On the same table
Dishes that belong beside this one.
Arabic Salad
15 min
