Kabsa is the national dish of Saudi Arabia, celebrated for its fluffy, deeply aromatic rice. This homemade version combines tender chicken with toasted spices and a hint of saffron to deliver authentic flavors without the fuss.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 500 g of basmati rice
- 800 g of chicken thighs with skin
- 40 g of ghee or clarified butter
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of saffron threads
- 2 teaspoons of baharat or oriental spice mix
- 1 teaspoon of cardamom pods
- 1 bay leaf
- 500 ml of hot chicken broth
- Salt and black pepper to taste
- 30 g of toasted sliced almonds
- Fresh chopped parsley for garnish
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 5 min
Place the basmati rice in a colander and rinse it under cold water until the runoff runs completely clear. This step removes excess starch and is crucial for keeping the grains separate and preventing them from clumping during cooking.
- Step 2 Pan 9 min
In a wide heavy-bottomed pot, melt the ghee over medium heat and sauté the chopped onion with the bay leaf for 8 minutes until translucent. Add the garlic and cook for 1 minute longer, ensuring it never burns or turns bitter.
- Step 3 Pan 1 min
Stir in the baharat, cardamom, and black pepper, mixing constantly for 30 seconds to toast the spices and release their essential oils. Dry heat activates the aroma without bittering the dish, building a fragrant flavor base.
- Step 4 Pan 10 min
Arrange the chicken thighs with skin in the pot, flipping them to sear with the spices for 5 minutes per side. Direct heat creates a golden crust that adds texture and rich umami depth to the simmering broth.
- Step 5 Pot / simmer 18 min
Pour the hot chicken broth directly over the chicken, sprinkle the saffron evenly, and bring to a rolling boil. Cover tightly immediately, reduce heat to the lowest setting, and cook for 18 minutes without ever lifting the lid.
- Step 6 Rest 5 min
Remove the pot from the heat and let the kabsa rest covered for 5 minutes. Using a wooden spoon or fork, gently spread the rice from bottom to top with light motions to avoid breaking the grains and distribute the fat evenly.