Saudi Arabian Kabsa Rice (Printable Version)

A flavorful blend of tender meat, basmati rice, aromatic spices, raisins, and toasted almonds in a festive dish.

# Needed Ingredients:

→ Meat

01 - 2.2 lbs bone-in lamb or chicken pieces
02 - 1 tablespoon vegetable oil
03 - 1 large onion, finely sliced
04 - 3 cloves garlic, minced

→ Spices

05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 ½ teaspoons ground cinnamon
08 - 1 ½ teaspoons ground black pepper
09 - 1 teaspoon ground turmeric
10 - 1 teaspoon ground cardamom
11 - ½ teaspoon ground cloves
12 - ½ teaspoon 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

# Steps:

01 - Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Add sliced onion and cook until golden brown.
02 - Stir in minced garlic and cook for 1 minute. Add meat pieces and brown on all sides, approximately 8 minutes.
03 - Mix in the ground cumin, coriander, cinnamon, black pepper, turmeric, cardamom, cloves, allspice, bay leaves, and pierced black lime; cook for 1 to 2 minutes until fragrant.
04 - Stir in chopped tomatoes and grated carrot. Cook for 4 to 5 minutes, stirring occasionally.
05 - Pour in stock and bring to a boil. Reduce heat to low, cover, and simmer until meat is tender—35 to 40 minutes for chicken or 60 minutes for lamb.
06 - Carefully remove the cooked meat and keep warm while preparing the rice.
07 - Add soaked and drained basmati rice along with salt to the pot with the broth. Nestle the meat back into the rice.
08 - Scatter golden raisins over the top, cover the pot, and cook on low heat for 25 to 30 minutes until the rice is fluffy and the liquid is absorbed.
09 - Discard bay leaves and black lime. Gently fluff the rice with a fork.
10 - Transfer the dish to a serving platter. Sprinkle toasted almonds and chopped parsley over the top.

# Expert Advice:

01 -
  • The meat becomes impossibly tender while the rice stays separate and fluffy, absorbing every drop of flavor.
  • Toasted almonds and sweet raisins give you these little pockets of texture that make every bite feel special.
  • It's the kind of dish that smells like you've been cooking for hours, even though the effort is honest and manageable.
02 -
  • Soaking the rice is not a suggestion—it prevents starch from making the grains stick together and ruining the texture you worked for.
  • If you toast your spices in a dry pan before grinding or adding them, the flavor deepens dramatically; this single step separates good Kabsa from transcendent Kabsa.
  • The black lime (loomi) is harder to find but worth seeking out at Middle Eastern markets; it adds an authentic bitter-citrus note that store-bought spice blends cannot replicate.
  • Don't stir the rice once it hits the broth; resist the urge to peek and fuss; trust the covered pot to do its work.
03 -
  • If your kitchen is cold or you're in a dry climate, add an extra quarter cup of stock to account for faster evaporation.
  • Toast your almonds in a dry pan for just 2 to 3 minutes before the meal; they continue cooking slightly as they cool, so pull them just before they smell too dark.
  • Make this a day ahead and reheat gently with a splash of water; the flavors actually deepen and marry together overnight.
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