Saudi Kabsa Fragrant Rice (Printable Version)

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

# What You'll Need:

→ Meat

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

→ Spices

05 - 2 teaspoons ground cumin
06 - 2 teaspoons ground coriander
07 - 1 ½ teaspoons ground cinnamon
08 - 1 ½ teaspoons ground black pepper
09 - 1 teaspoon ground turmeric
10 - 1 teaspoon ground cardamom
11 - ½ teaspoon ground cloves
12 - ½ teaspoon 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

# How-To Steps:

01 - Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Add sliced onion and cook until golden brown.
02 - Add minced garlic and sauté for 1 minute. Incorporate meat pieces and brown thoroughly on all sides, approximately 8 minutes.
03 - Mix in ground cumin, coriander, cinnamon, black pepper, turmeric, cardamom, cloves, allspice, bay leaves, and pierced dried black lime. Cook for 1 to 2 minutes until aromatic.
04 - Stir in chopped tomatoes and grated carrot; cook for 4 to 5 minutes, stirring intermittently.
05 - Pour in the 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 - Remove meat and keep warm. Add soaked rice and salt to the broth, stirring gently.
07 - Return meat to the pot, placing it atop the rice. Scatter golden raisins evenly over the surface. Cover and cook over low heat for 25 to 30 minutes until rice is tender and liquid fully absorbed.
08 - Discard bay leaves and dried black lime. Fluff the rice gently with a fork, transfer to a serving platter, and garnish with toasted almonds and chopped parsley.

# Tips for Success:

01 -
  • The spice blend creates this perfect balance where nothing overpowers; instead they dance together and make you want another bite.
  • It's the kind of meal that feels fancy enough for guests but simple enough that you'll make it on a random Tuesday when you want to feel like you're traveling.
  • One pot means less cleanup, more time to actually enjoy eating with people you care about.
02 -
  • Don't skip soaking the rice—it keeps the grains from breaking apart and sticking together into a mass instead of staying separate and fluffy.
  • The moment you can smell the spices blooming in the hot oil, you've unlocked something special; that's when you know your technique is working.
  • Taste the broth before adding the rice; adjust salt then, because once the rice is in, you're committed.
03 -
  • If you can find black limes at a Middle Eastern market, buy them—they're dried whole limes and last forever, and the tartness they add is genuinely transformative, but the dish works without them too.
  • Toast your almonds in a dry skillet for 2-3 minutes right before serving; the smell will remind you why you're doing this, and the difference in flavor is remarkable.
  • Make your own stock if you have time, especially from the chicken or lamb bones—it tastes like actual food, not seasoning packets.
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