Rice and chicken Kabsa is my family’s favorite meal. Everyone in my home looks forward to it whenever I cook. The smell fills the house with warmth and comfort, reminding us of family gatherings and happy moments around the table. Today, I want to introduce you to this special Middle Eastern dish that captures hearts and appetites from east to west. Kabsa is not just food; it’s an experience full of rich flavor, color, and culture.
Kabsa comes from the Arabian Peninsula, especially Saudi Arabia, and people across the Middle East enjoy it in many ways. It combines spiced rice, tender meat, and a blend of aromatic seasonings that create a unique and irresistible taste. You can make it with chicken, lamb, or beef, but I always choose chicken because it feels lighter and cooks faster. I also prefer white meat since I don’t enjoy red meat as much.
To make Rice and chicken Kabsa, I start by sautéing onions and tomatoes in a large pot. Then I add fragrant spices like cardamom, cinnamon, cloves, cumin, and bay leaves. These spices give the dish its rich aroma and deep flavor. After that, I place the chicken pieces into the pot and let them cook with the spices until they turn golden brown. I then add washed basmati rice, mix everything together, and pour in enough chicken broth to cover it all. The rice absorbs the broth and the spices, becoming flavorful and colorful.
When the rice turns soft and fluffy, the Kabsa is ready to serve. I like to garnish it with toasted nuts, raisins, and a squeeze of lemon juice. The sweet and tangy flavors blend beautifully with the spiced rice and juicy chicken. My family always gathers around the table, excited to enjoy every bite. Kabsa brings us together, reminding us how food connects hearts across cultures. It may come from the Middle East, but it belongs on tables everywhere, uniting people through warmth, flavor, and tradition.
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Rice and chicken Kabsa
Ingredients
- 3 cups basmati rice washed and soaked for 10 minutes
- 2 cups chicken broth
- 1 small onion finely chopped
- 1 medium tomato
- 1 medium carrot finely grated
- ½ cup raisins optional
- 6 whole cloves
- 6 cardamom pods
- 1 cinnamon stick
- 2 teaspoons seven-spice mix
- Pinch of black pepper
- Salt to taste
- 2 tablespoons vegetable oil
For the Chicken:
- 1 medium chicken cut into serving pieces
- 1 teaspoon seven-spice mix
- ½ teaspoon garlic powder
- Salt to taste
- ¼ cup lemon juice
- 1 tablespoon plain yogurt
- 1 tablespoon melted butter
Instructions
- In a large skillet, heat a little oil and saute the chicken pieces on both sides until they turn golden brown. Transfer them to an oven tray.
- In a small bowl, mix melted butter, yogurt, lemon juice, seven-spice mix, garlic powder, and salt. Brush this mixture generously over the chicken pieces.
- Roast in a preheated oven at 200°C (400°F) for about 30 minutes, or until the chicken is fully cooked and the skin becomes crisp and flavorful.
- Prepare the Rice:
- In the same skillet you used for the chicken, heat the vegetable oil. Sauté the chopped onion with tomato, the cardamom pods, cinnamon stick, and cloves for about a minute until fragrant.
- Add the grated carrot and cook for another minute on high heat. Stir in the raisins (if using) and give them a quick toss.
- Add the drained rice and mix gently so the rice absorbs the spice aroma. Pour in the chicken broth, then season with the seven-spice mix, black pepper, and salt.
- Bring the mixture to a boil for about two minutes, or until most of the liquid evaporates. Reduce the heat to low, cover the pot tightly, and let the rice cook for 20 minutes until soft and fluffy.
- Once the rice is ready, place the roasted chicken pieces on top of the rice. Cover the pot for a few minutes to let the flavors blend together.
- Serve your Kabsa hot, garnished with toasted nuts or a squeeze of lemon juice if you like. Pair it with a fresh salad or yogurt sauce for a complete meal.
