Traditional Saudi kabsah

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72 min

A beloved Arabian classic made with fragrant rice, tender meat, and a harmonious blend of spices. Each plate captures the essence of Saudi home cooking — flavorful, aromatic, and beautifully comforting.

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4 Servings23 Items

Chicken

1 kg

Onion, finely chopped

Garlic, minced

4 cloves

Ginger paste

1 tsp

Turmeric powder

1 tsp

Cumin powder

1 tsp

Coriander powder

1 tsp

Alalali black pepper

1 tsp

Salt (to taste)

1–2 tsp

Lemon, juiced

Olive oil

2 tbsp

Basmati rice

3 cups

water

4 cups

Renzo chicken stock

2 cubes

Renzo tomato paste

2–3 tbsp

Green chilies, chopped

1–2

Bay leaf

Cardamom pods

4–5

Cloves

4–5

Cinnamon

1 stick

Raisins (optional)

1–2 tbsp

Almonds or pine nuts, for garnish

1–2 tbsp

Fresh coriander or parsley, for garnish

As needed

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Recipe steps

In a large bowl, mix the chicken with onion, garlic, ginger, turmeric, cumin, coriander, black pepper, salt, lemon juice, and olive oil. Marinate for at least 1 hour (preferably overnight for better flavor).
Heat a little more olive oil in a large pot over medium heat. Add the marinated chicken and cook until browned on all sides. Remove and set aside.
In the same pot, add bay leaf, cardamom, cloves, and cinnamon. Sauté for a minute until fragrant.
Add the tomato paste and chopped green chilies. Cook for another 2–3 minutes.
Add the rice and stir to coat it with the spices. Dissolve the chicken stock cubes in the warm water, then add to the pot. Bring to a boil.
Once boiling, return the chicken to the pot. Reduce heat to low, cover, and simmer for 20–25 minutes, or until the rice is cooked and water is absorbed.
Meanwhile, toast the almonds or pine nuts in a separate pan until golden.
Fluff the rice with a fork, and serve on a large platter. Garnish with raisins, toasted nuts, and fresh coriander or parsley.