Saudi Arabian Kabsa with Meat (Printable)

Tender meat and aromatic spices blend with raisins and almonds in a fragrant Saudi Arabian kabsa dish.

# What You Need:

→ 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 - 1½ tsp ground cinnamon
08 - 1½ 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 vegetable oil in a large heavy-bottomed pot over medium-high heat. Add finely sliced onion and sauté until golden brown.
02 - Add minced garlic and cook for 1 minute. Incorporate the bone-in meat pieces and brown on all sides for approximately 8 minutes.
03 - Mix in ground cumin, coriander, cinnamon, black pepper, turmeric, cardamom, cloves, allspice, bay leaves, and dried black lime if using. Cook for 1 to 2 minutes until spices release fragrance.
04 - Add chopped tomatoes and grated carrot. Cook for 4 to 5 minutes, stirring occasionally to combine flavors.
05 - Pour in chicken or lamb stock and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes if using chicken, or 60 minutes for lamb, until meat is tender.
06 - Take the meat out of the pot and keep warm. Stir rinsed and soaked basmati rice along with salt into the simmering broth.
07 - Nestle the meat back into the pot among the rice. Evenly scatter golden raisins over the top.
08 - Cover and cook gently over low heat for 25 to 30 minutes, until rice is fluffy and all liquid is absorbed.
09 - Remove bay leaves and dried black lime. Gently fluff the rice using a fork.
10 - Transfer to a serving platter and garnish with toasted slivered almonds and chopped parsley if desired.

# Expert Hints:

01 -
  • The spice blend creates layers of warmth and complexity that somehow feel both exotic and comforting on the same plate.
  • One pot means less cleanup but feels luxurious enough for guests who expect something special.
  • Toasted almonds and plump raisins add little pockets of sweetness that catch you by surprise with each bite.
02 -
  • Don't skip rinsing and soaking the rice—this single step is the difference between fluffy individual grains and a mushy, stuck-together mess.
  • If you find a black lime, pierce it so the flavor releases into the broth, but don't leave it in so long that it disintegrates into bitter silt.
  • The rice finishes cooking in the residual heat and steam, so pulling it off the stove when the liquid is just absorbed prevents overcooking.
03 -
  • Toast whole cumin and coriander seeds in a dry pan for 30 seconds before grinding them fresh—the difference in flavor depth is immediate and undeniable.
  • If your pot has a heavy bottom, you'll get a light golden crust at the very bottom of the rice (called tahdig), which is considered a prize in many Kabsa traditions.
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