Authentic Saudi Chicken Kabsa Recipe: Step-by-Step for Perfect Rice

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Ingredients & Measurements (The Flavor Foundation)

A. Essential Components

• Whole Chicken (or cut into 8 pieces): Approx. 1.2 kg. (Tip: Use bone-in, skin-on chicken for richer broth. Score the meat lightly to absorb flavor.)
• Long-Grain Basmati Rice: 3 cups. (Must be washed and soaked in hot water for a full 30 minutes, then drained.)
• Finely Chopped Onion: 2–3 large onions.
• Minced Garlic and Ginger: 1 tablespoon.
• Grated Tomato: 2–3 tomatoes.
• Tomato Paste: 1 full tablespoon.
• Vegetable Oil or Ghee (Samneh): 3–4 tablespoons. (Recommended: Mix oil with a spoon of ghee for depth of flavor.)
• Salt and Black Pepper: To taste.
• Hot Water or Chicken Stock: Approx. 5 cups.

B. Kabsa Spices (The Secret to Depth)

• Dried Limes (Loomi): 2–3 pieces
• Cinnamon Sticks: 2 sticks
• Cardamom Pods and Cloves: 5–7 pieces of each
• Bay Leaves: 3 leaves

• Premixed Kabsa Spice Blend: 2 tablespoons
• Ground Turmeric: 1 teaspoon
• Ground Cumin and Ground Coriander: 1 teaspoon of each
• Paprika: ½ teaspoon (Optional)

C. For Garnish

• Almonds or Pine Nuts: ¼ cup (toasted/fried).
• Raisins (Kishmish): ¼ cup.
• Chopped Parsley or Cilantro: To preference.

Cooking Instructions (The Authentic Technique)

Phase 1: Building Flavor and Boiling the Chicken

1. Toast Spices: Heat the oil/ghee mix in a heavy-bottomed pot. Add the whole spices and sauté for one minute until their aroma intensifies.
2. Sauté Base: Add the chopped onion and sauté over medium heat. Allow the onion to fry until it reaches a deep golden color (this depth of color is crucial for the traditional Kabsa color).
3. Sear Chicken: Add the garlic and ginger. Then, add the chicken and sear over high heat until it gains color on all sides.
4. Develop Sauce: Add the tomato paste and sauté with the chicken for one minute. Then, add the grated tomatoes, all ground spices, salt, and pepper. Stir well.
5. Boiling: Pour in the hot water or stock. Allow the broth to boil vigorously, then cover the pot and reduce the heat. The chicken is boiled for 40–45 minutes.

Phase 2: Roasting the Chicken and Steaming the Rice (Al-Dams)

6. Prep Chicken for Roasting: Remove the chicken pieces from the broth. Coat them with a rich mixture (tomato paste, oil, turmeric, and salt).
7. Roasting: Place the chicken under a preheated oven grill for 7–10 minutes until it turns golden and crispy.
8. Adjust Broth: Drain the soaked rice. Adjust the broth level in the pot; it should be about 1.5 cm (0.6 inches) above the rice level.
9. Steaming (Al-Dams): Add the drained rice. Allow the broth to boil vigorously until the rice absorbs the liquid and "potholes" appear on the surface. Reduce the heat to the lowest setting, and cover the pot tightly.
10. Finishing: The rice is left to steam for 25 minutes. Then, turn off the heat and allow the rice to rest, still covered, for an additional 10 minutes before lifting the lid.

Daqoos Sauce (Traditional Chili Salsa)

Presentation (The Final Touch)

1. Fluff the Rice: Gently fluff the rice with a fork before serving to keep the grains separate (Nathri).
2. Serve: Spoon the rice onto a large serving platter.
3. Arrange: Arrange the roasted chicken pieces on top of the rice.
4. Garnish: Garnish the dish generously with toasted nuts and raisins.
5. Serve immediately with the Daqoos sauce on the side.