Saudi Chicken Kabsa with Saffron

This Saudi Chicken Kabsa combines tender chicken, long-grain basmati rice, tomatoes, carrots and warming spices in one aromatic dish.

Saffronice Saffron Powder is mixed with cardamom, cinnamon, allspice, white pepper and lime powder to season the chicken and rice as they slowly cook together.

Finished with sweet raisins and toasted almonds, this generous one-pot meal serves eight and is ideal for sharing with family and friends.

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What Is Saudi Kabsa?

Kabsa, also known as Al Kabsa, is a popular Saudi Arabian rice and meat dish known for its aromatic spices and richly seasoned rice.

Chicken is browned before being slowly cooked with tomatoes, carrots, spices and stock. Basmati rice is then added directly to the same pot, allowing it to absorb the seasoned cooking liquid.

While this version uses chicken, Kabsa can also be prepared with lamb or other meats.

Why You'll Love This Recipe

This Chicken Kabsa brings the chicken, rice and spices together in one pot, allowing the flavours to develop throughout the cooking process.

The spice mixture provides plenty of warmth and aroma, while tomatoes and carrots create the base for the rice. Raisins add a touch of sweetness, and toasted almonds provide a contrasting crunch when the dish is served.

It also makes 8 servings, making it particularly suitable for family meals and gatherings.

Recipe Snapshot

Ingredients

For the Kabsa Spice Mix

• ½ teaspoon (about 1 g) Saffronice Saffron Powder
• ¼ teaspoon (about 0.5 g) ground cardamom
• ½ teaspoon (about 1 g) ground allspice
• ½ teaspoon (about 1.5 g) ground cinnamon
• ¼ teaspoon (about 0.5 g) ground white pepper
• ½ teaspoon (about 1 g) lime powder
• 2 whole cloves
• 1 pinch ground nutmeg
• 1 pinch ground cumin
• 1 pinch ground dried coriander

For the Chicken & Rice

• 1 whole chicken, about 1.36 kg (3 lb), cut into 8 pieces
• 2¼ cups (about 450 g) long-grain basmati rice
• 1 onion, finely chopped
• 6 garlic cloves, minced
• ¼ cup (about 57 g) butter
• ¼ cup (about 60 g) tomato purée
• 1 can (about 411 g / 14.5 oz) undrained tomatoes
• 3 carrots, peeled and grated
• 3¼ cups (780 ml) hot water
• 1 chicken bouillon cube
• ¼ cup (about 40 g) raisins
• ¼ cup (about 35 g) toasted almonds
• Salt and freshly ground black pepper, to taste

The recipe uses a whole 3 lb chicken cut into eight pieces and 2¼ cups of long-grain basmati rice, with raisins and toasted almonds added toward the end.

Let's Start Cooking

Step 1 – Prepare the Kabsa Spice Mix

If you're using any whole spices, grind them using a mortar and pestle.

In a small bowl, combine the Saffronice Saffron Powder, ground cardamom, allspice, cinnamon, white pepper and lime powder.

Keep the remaining cloves, nutmeg, cumin and dried coriander ready for cooking.

Step 2 – Prepare the Vegetables

Peel the carrots and grate them.

Finely chop the onion and mince the garlic cloves.

Set everything aside while you prepare the chicken.

Step 3 – Prepare the Chicken

Carefully cut the whole chicken into 8 pieces.

Pat the chicken dry if needed before cooking so it browns more easily in the pot.

Step 4 – Prepare the Rice

Measure 2¼ cups long-grain basmati rice.

Wash the rice once just before you're ready to add it to the Kabsa.

Do not soak the rice. This helps prevent it from absorbing too much water and becoming overly soft during cooking.

Cooking the Chicken Kabsa

Step 5 – Sauté the Onion & Garlic

Place a large pot over medium heat and add the butter.

Once melted, add the finely chopped onion and minced garlic.

Sauté for approximately 4–5 minutes, or until softened and translucent.

Step 6 – Brown the Chicken

Add the chicken pieces to the pot.

Increase the heat to medium-high and cook for approximately 10 minutes, turning as needed, until the chicken develops a golden-brown colour.

Step 7 – Add the Tomatoes, Carrots & Spices

Add the tomato purée, undrained canned tomatoes and grated carrots.

Season with sea salt and freshly ground black pepper.

Add the prepared saffron spice mixture, along with the cloves, nutmeg, cumin and dried coriander.

Stir thoroughly and cook for another 3–4 minutes so everything is well combined.

Step 8 – Add the Water

Pour in the hot water and add the chicken bouillon cube.

Stir until the bouillon cube has completely dissolved.

Bring the liquid to a boil.

Step 9 – Simmer the Chicken

Once boiling, reduce the heat to low and cover the pot.

Simmer for approximately 30 minutes, or until the chicken is almost cooked.

Step 10 – Add the Basmati Rice

Remove the lid and add the washed basmati rice.

Stir gently so the rice is evenly distributed throughout the seasoned cooking liquid.

Cover the pot again and cook for approximately 25 minutes, or until the rice has absorbed most of the liquid.

Step 11 – Add the Raisins

Add the raisins.

Check the amount of liquid remaining in the pot.

If there's still some liquid, cover and continue cooking for another 5–10 minutes.

If the mixture is becoming too dry before the rice is fully cooked, add a small amount of hot water, cover and continue cooking until the rice is tender.

Step 12 – Garnish & Serve

Once the rice is cooked and the liquid has been absorbed, remove the pot from the heat.

Arrange the rice on a large serving plate and place the chicken pieces on top.

Finish with toasted almonds and serve warm.

Getting the Kabsa Spice Mix Right

The combination of spices gives this Chicken Kabsa its warm, aromatic flavour. Cardamom, allspice, cinnamon, white pepper, lime, cloves, nutmeg, cumin and coriander each contribute to the finished dish.

Saffronice Saffron Powder is mixed directly into the spice blend, making it easy to distribute throughout the chicken and rice as they cook.

Expert Tips

A few details can help you get tender chicken and properly cooked Kabsa rice.

• Don't soak the basmati rice. Wash it only shortly before adding it to the pot so it doesn't absorb excess water before cooking.
• Brown the chicken first. Giving the chicken about 10 minutes over medium-high heat develops colour before it's simmered.
• Let the chicken simmer before adding the rice. The chicken cooks for about 30 minutes before the basmati is introduced.
• Stir the rice gently. Once added, mix just enough to distribute it through the cooking liquid.
• Check the liquid toward the end. Add a little hot water only if the rice needs more cooking and the pot has become too dry.
• Add the raisins near the end. They only need the final few minutes of cooking.

What to Serve with Chicken Kabsa

Chicken Kabsa is already a substantial meal with chicken, spiced basmati rice, carrots, raisins and almonds, so it doesn't need a heavy side dish.

A simple cucumber and tomato salad can add freshness alongside the richly seasoned rice.

Plain yoghurt or a light yoghurt-and-cucumber sauce also provides a cool contrast to the warm spices.

For a larger shared meal, serve the Kabsa on a large platter with the chicken arranged over the rice and the toasted almonds scattered across the top.

Storage & Reheating

Allow leftover Chicken Kabsa to cool before transferring it to an airtight container.

Store in the refrigerator for up to 3 days.

Reheat the chicken and rice thoroughly before serving. If the rice seems dry, add a small splash of water before reheating to help restore some moisture.

More Rice & Saffron Recipes to Try

If you enjoy aromatic rice dishes and warming spices, try these recipes for more ways to bring saffron into your next meal.

• Persian Saffron Rice with Crispy Potato Tahdig – Explore another fragrant basmati rice dish featuring saffron and a crisp golden potato layer.
• Chicken Biryani – For another hearty chicken and rice meal, try this aromatic biryani made with seasoned chicken, basmati rice, spices, and saffron.
• Vegetarian Saffron-Infused Paella – Try this colourful rice dish made with vegetables, aromatic spices, and saffron for a meat-free alternative that's perfect for sharing.

Ready to Cook Chicken Kabsa?

Brown the chicken, simmer it with tomatoes, carrots and aromatic spices, then add basmati rice and cook until tender. Finish your Saudi Chicken Kabsa with raisins and toasted almonds for a fragrant, generous meal that's perfect for sharing.

Frequently Asked Questions

What is Kabsa?

Kabsa, also known as Al Kabsa, is a Saudi Arabian dish typically prepared with rice, meat and aromatic spices. This version uses chicken and long-grain basmati rice.

Can I use lamb instead of chicken?

Yes. Kabsa can also be prepared with lamb or another preferred meat, although the cooking time would need to be adjusted accordingly. The article specifically notes lamb as another traditional option.

Should I soak the basmati rice?

No. Do not soak the rice for this recipe. Wash it once immediately before cooking to help prevent the finished rice from becoming mushy.

How much rice do I need?

Use 2¼ cups (about 450 g) long-grain basmati rice.

Can I leave out the raisins?

The raisins are part of this Kabsa recipe and provide sweetness against the savoury spices. If you don't enjoy raisins, they can be omitted, although the finished dish will have a slightly different balance.

How many people does this recipe serve?

This Chicken Kabsa makes approximately 8 servings.