Chicken Kabsa

Chicken Kabsa

Kabsa (كبسة) is a family of mixed rice dishes that originates from Saudi Arabia, where it is commonly regarded as a national dish. Though kabsa is believed to be indigenous to Saudi Arabia, it is often served in countries such as Yemen, Palestine, Jordan, Qatar, Oman, the United Arab Emirates, Bahrain, Iraq and Kuwait. The dish is also popularly known as majuboos or makbūs (مكبوس) in most Arab states of the Persian Gulf, but is served in the same way.

These dishes are usually made with rice (usually long-grain, such as basmati), meat, vegetables, and a mixture of spices. There are many kinds of kabsa and each kind has a uniqueness about it. Pre-mixed kabsa spices (Which i am using here) are now available under several brand names. These reduce preparation time, but may have a flavor distinct from traditional kabsa. The spices used in kabsa are largely responsible for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg. The main ingredient that accompanies the spices is the meat. The meats used are usually chicken, goat, lamb, camel, beef, fish and shrimp. In chicken machbūs, a whole chicken is used. The spices, rice and meat may be augmented with almonds, pine nuts, peanuts, onions and sultanas. The dish can be garnished with ḥashū (حشو) and served hot with daqqūs (دقّوس), which is a home-made Arabic tomato sauce.

Find below my refined version of Saudi Kabsa using Chicken Pieces; ????


  • Chicken 6 large pieces
  • Long Basmati Rice 3 Cups (Socked in Water for 30 Minutes and drained)
  • Cinnamon Small Piece
  • Onion 2 Nos. Finely Chopped
  • Cardamom 3 Nos.
  • Cloves 4 Nos.
  • Whole Black Pepper 1/2 Teaspoon
  • Bay Leaves 2-3 Nos.
  • Dried Lemon 2 Nos. (Make Small Holes in it or Cut)
  • Crushed Garlic 1 Tablespoon
  • Green Chilly 4 Nos.
  • Coriander Leaves as required
  • Kabsa Powder 2 Tablespoon
  • Tomato Puree 1 Cup
  • Ghee, Salt, Vegetable Oil as required
  • Water 5-6 Cups (Will be different as per the Rice)


  1. Heat up your deep bottom kadai with Ghee and Vegetable Oil in it
  2. Splutter Cinnamon, Cardamom, Cloves, Pepper and Bay Leaves
  3. Add Onion and Garlic Paste, Sauté till the Onions become transparent
  4. Add Salt, Green Chili, Kabsa Powder and Dry lemon to this till the the raw smell goes.
  5. Add Tomato Puree to this and bring to boil, when it become thick add the Chicken pieces and saute well about 5 to 6 Minutes.
  6. Add half cup water and cook on medium flame; Sauté Occasionally
  7. When chicken become half cooked, add remaining water along with Basmati Rice;
  8. Add little Ghee and cook till it done.
  9. Decorate with Vegetables if you wish to do so.

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