Chicken Kabseh Rice

Name: Chicken Kabseh Rice
Prep time: 20 min
Cook time: 1 h
Yield: 8-10 people
Cuisine: Middle Eastern

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roubashahin.com.au

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A delicious Chicken Kabseh Rice—fragrant, generous, and made for sharing. A beautiful Saudi- inspired dish perfect for family gatherings.

PREP TIME

20 minutes

COOK TIME

1 hour

SERVES

8-10 people

About this recipe

Chicken Kabseh Rice isn’t your average weeknight dinner — it’s a dish with tradition, pride, and presence. Originating from Saudi Arabia, Kabseh is known across the Middle East as a celebratory rice dish, often made in large quantities and served at family gatherings. It’s not meant to be rushed. Instead, it’s the kind of meal that fills the home with spice, warmth, and anticipation. Even though I’m giving you the basic version with three cups of rice, most Arab homes would double it without thinking — because Kabseh is about abundance.

I love making Chicken Kabseh Rice when I want something generous, aromatic, and comforting. It’s a dish where the rice is truly the star — fluffy, fragrant, and gently spiced — with tender pieces of chicken adding richness without overshadowing the grain itself. It’s a meal you serve proudly, one that feels special but still family-friendly and familiar.

Over the years, I’ve shared many rice recipes that hold a special place on my table. My Lebanese Chicken Rice (Ruz Ajaj) is a comforting classic with tender chicken, warm spices, and lots of nuts. Ruz with Lahme is the same style of spiced rice but with lamb instead — perfect with roasts or barbecues. And Djaj Mahshi, my rice-stuffed chicken, is always a hit when I want something impressive without the stress. This kabseh sits right beside them — a little showy, full of flavour, and made for bringing everyone together around the table.

Ingredients

For the Chicken Base

1 chickens halved or pieces
3 tablespoons olive oil or ghee
2 medium onions, diced
1 large carrot, grated
3 tablespoons tomato paste
1 chicken stock cube (or 1⁄2 teaspoon stock powder)
Zest of 1 lemon
1 stick cinnamon
4 cardamom pods
3 whole cloves
1 dried limes (loomi)
2 bay leaves
3 cups water

Spice Mix

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1⁄2 teaspoon turmeric
1 teaspoon ground ginger
1 teaspoon garlic powder
1⁄4–1⁄2 teaspoon nutmeg
Salt and black pepper to taste

For the Rice

3 cups basmati rice, rinsed and soaked 30 minutes in water
3 1⁄2 cups water

For the Garnish

1 medium carrot, julienned or finely sliced
1⁄2 cup raisins
1 diced onion
Handful of cashews and almonds
Chopped parsley

Notes from Rouba

I like using two halves because they cook evenly and look beautiful served on top of the platter.
Toasted nuts make all the difference, so don’t skip them.
Make the garnish ahead of time — it keeps well and adds such a nice finish.
This rice reheats beautifully, so it’s great for leftovers.

Method

Step 1. Build the Base

Heat the olive oil or ghee in a large heavy-based pot. Add the diced onions and cook over medium heat until golden. Add the grated carrot and sauté for a few minutes until softened. Drop in the aromatics — cinnamon stick, cardamom pods, cloves, bay leaves, and dried limes — and stir until fragrant. Sprinkle in all the spices and mix well to coat the vegetables. Add the tomato paste and continue cooking, stirring often, until it deepens in colour. Crumble in the stock cube and stir to combine.

Step 2. Add the Chicken and Cook

Place the chicken into the pot and toss well to coat it in the spiced mixture. Cook for about 5 minutes, turning once, until lightly browned and covered in the paste. Pour in 3 cups of water, then add a few strips of lemon peel. Cover and let it boil for 35-40 minutes, or until the chicken is cooked through and tender.

Remove the chicken from the pot and transfer it to a baking tray. Brush the pieces with a few spoonfuls of the thick cooking paste from the pot. Place under the grill for 5–8 minutes until golden.

Step 3. Cook the Rice

Add the drained rice directly into the pot and stir to coat it in the spice paste. Pour in 3 1⁄2 cups of water and add the orange zest. Bring to a boil, then reduce the heat to low, cover, and cook until the liquid is absorbed and the rice is tender, around 20 minutes or until cooked through.

Step 4. Prepare the Garnish and Serve

In a small frying pan, heat a little oil. Sauté the julienned carrot, raisins, until the carrots soften and the raisins plump up. Serve the rice topped with the chicken, scattered with the warm garnish, toasted nuts, and chopped parsley.

A FEW THINGS YOU’LL WANT TO KNOW

Can I use boneless chicken?
Yes, but bone-in pieces give the rice more flavour. If using boneless, reduce the boiling time slightly.

Do I have to soak the rice?
I recommend it. Soaking helps the grains cook evenly and stay fluffy.

Can I skip the dried limes?
Yes. If you don’t have loomi, you can skip them. The dish will still be delicious — the spices and lemon peel will carry plenty of flavour.

Why add lemon peel instead of zest?
Using lemon peel gives a gentle citrus aroma without making the rice sharp or overpowering. It infuses slowly as the chicken cooks and keeps the flavour balanced.

Can I make this spicier?
Absolutely — add a pinch of chilli powder or a fresh chilli when sautéing the onions.

Will this work with lamb?
Yes — I also have a lamb roast kabseh version. It’s richer and perfect for bigger gatherings.

Can I use a whole chicken cut into quarters?
Yes. You can use a whole chicken cut into quarters, chicken pieces, drumsticks, or chicken chops. I like using two half chickens because they cook evenly and look beautiful served on top of the platter.

How should I prepare the cashews and almonds?
You can dry toast them or fry them lightly in oil. I like frying the nuts in the oil at the very beginning, then removing them and using that same oil to cook the onions. It adds extra flavour to the base, especially if you’re using olive oil.