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    Home / Dinner / Chicken Kabsa

    Chicken Kabsa

    Saudi Arabia’s national dish — fluffy spiced rice, tender browned chicken, and a warm whisper of cardamom, cinnamon, and black lime.

    ⏱ 25 minPrep time
    🔥 55 minCook time
    🍽 6Servings
    🏷 DinnerCategory
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    Chicken Kabsa

    Kabsa is the dish Saudis point to when asked for their national meal. It was born in the central Najd region, where cooks learned to stretch a single chicken into a pot of rice that feeds a whole family, perfuming it with a blend of black lime, cardamom, cinnamon, and cloves that fills the whole house. Every home has its own spice blend, handed down through the family, and the friendly arguments over whose version is best are part of the fun.

    The crown of the Saudi table

    The rice is the real star: each grain stays separate and fluffy, yet soaked through with rich chicken broth and the gentle warmth of the spices. The chicken, browned until deeply golden and simmered in the same pot, comes out fork-tender, and a shower of toasted almonds and raisins on top makes it feel like a feast. It is the dish of weddings and Friday lunches, and it never fails to fill the table with noise and second helpings. Serve it piled on one big platter and let everyone dig in.

    Craving more? Explore all Gulf / Saudi Kitchen recipes.

    Perfect rice is the foundation here — our How to Cook Perfect Rice Every Time covers ratios, rinsing, and resting. See how this dish uses a classic spice blend: spice blends of the world guide.

    Gulf / Saudi recipes →

    Step by stepInstructions

    1. Warm the ghee in a large pot over medium-high heat and brown the chicken pieces on all sides, about 6 minutes per side. Remove and set aside.
    2. In the same pot, cook the onion until golden, about 6 minutes, then stir in the garlic, kabsa spice, cinnamon, and cardamom and cook 1 minute until fragrant.
    3. Stir in the grated tomatoes and tomato paste and cook 3 minutes, scraping the bottom of the pot.
    4. Return the chicken to the pot, add the black limes, broth, and salt, and bring to a boil. Cover and simmer over medium-low heat until the chicken is cooked through, about 25 minutes.
    5. Remove the chicken and keep it warm. Strain the broth into a bowl and measure out 4 cups, adding water if needed.
    6. Return the broth to the pot, add the rice, and bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender and the liquid is absorbed, about 20 minutes.
    7. Fluff the rice with a fork, arrange the chicken on top, and scatter with the toasted almonds.

    💡 Chef tips & storage

    Toast the whole spices in the ghee before adding the chicken — it wakes up their flavor. If you cannot find dried black lime (loomi), a squeeze of fresh lemon at the end gets you close.

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    Recipe details

    Prep25 min
    Cook55 min
    Servings6
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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