Saudi Kabsa Spiced Rice (Print)

A fragrant Saudi dish featuring tender meat, aromatic spices, raisins, and toasted almonds for festive meals.

# Ingredients:

→ Meat

01 - 2.2 lb bone-in lamb or chicken pieces
02 - 1 tbsp vegetable oil
03 - 1 large onion, finely sliced
04 - 3 cloves garlic, minced

→ Spices

05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 1 ½ tsp ground cinnamon
08 - 1 ½ tsp ground black pepper
09 - 1 tsp ground turmeric
10 - 1 tsp ground cardamom
11 - ½ tsp ground cloves
12 - ½ tsp ground allspice
13 - 2 dried bay leaves
14 - 1 dried black lime (loomi), pierced (optional)

→ Vegetables

15 - 2 medium tomatoes, chopped
16 - 1 medium carrot, grated

→ Rice

17 - 3 cups basmati rice, rinsed and soaked 20 minutes
18 - 5 cups chicken or lamb stock

→ Garnishes

19 - ½ cup golden raisins
20 - ½ cup slivered almonds, toasted
21 - ¼ cup fresh parsley, chopped (optional)
22 - Salt, to taste

# Directions:

01 - Heat the oil in a large heavy-bottomed pot over medium-high heat. Add sliced onion and sauté until golden.
02 - Add minced garlic and cook for 1 minute. Add the meat pieces, browning on all sides for about 8 minutes.
03 - Incorporate all spices, bay leaves, and black lime. Cook for 1 to 2 minutes until aromatic.
04 - Add chopped tomatoes and grated carrot. Sauté for 4 to 5 minutes, stirring occasionally.
05 - Pour in the stock, bring to a boil, then reduce heat to low. Cover and simmer for 35 to 40 minutes for chicken or 60 minutes for lamb until meat is tender.
06 - Remove the meat from the pot and keep warm.
07 - Add soaked rice and salt to the broth. Nestle the meat back into the pot atop the rice. Scatter golden raisins over the surface.
08 - Cover and cook over low heat for 25 to 30 minutes until rice is fluffy and liquid is absorbed.
09 - Discard bay leaves and black lime. Gently fluff the rice with a fork.
10 - Transfer to a serving platter, sprinkle toasted almonds and chopped parsley over the top.

# Expert Tips:

01 -
  • One pot transforms into a complete meal that tastes like you've been cooking all day.
  • The spice balance hits you in waves—warm, then bright, then gently sweet from the raisins.
  • It's the kind of dish that makes people linger at the table asking for seconds.
02 -
  • Don't skip toasting the spices after the meat is browned—this one step transforms raw spice flavor into something warm and integrated.
  • If your rice comes out mushy, your stock might have been too hot or your lid wasn't tight; next time, use barely simmering broth and press foil under the lid for a better seal.
  • Soaking the rice isn't optional if you want separate grains instead of a sticky mass.
03 -
  • Toast the almonds yourself; the difference between pre-toasted and fresh-toasted is like the difference between a photograph and the real sunset.
  • Use a heavy-bottomed pot—it distributes heat evenly and prevents the bottom layer of rice from scorching.
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