Chicken Kabsa

Being raised in Saudi Arabia, I’ve literally grown up eating delish-Arabic food. Shawarma and Kabsa being my all time favorites.

Kabsa (Arabic: كبسة‎‎ kabsah) is a family of mixed rice dishes that originates from Saudi Arabia, where it is commonly regarded as a national dish. Though kabsa is believed to be indigenous to Saudi Arabia, it is often served in countries such as Qatar, Oman, the United Arab Emirates, Bahrain, Iraq and Kuwait. The dish is also popularly known as makbūs (Arabic: مكبوس‎‎) in most Arab states of the Persian Gulf, but is served in the same way.


Serves: 4-6

Rice – 2 cups
Chicken – 750 gms
Oil – 6 tbsp
Cardamom – 3
Clove – 6
Pepper corns – 1 tbsp
Cinnamon sticks – 2
Bay leaves – 2
Chopped Onion – 2 cups
Chopped Tomatoes – 2 cups
Ginger-garlic paste – 1 tbsp
Green chili (slit) – 3
Turmeric – 1 tsp
Chilli powder – 2 tsp
Garam Masala – 2 tsp
Dried lemon – 1
Salt – to taste

Step 1: Wash 2 cups of rice and soak in water for about 30 mins to 1 hour.

Step 2: Add whole spices to hot oil in a pressure cooker and once aromatic, add in the chopped onions and saute until translucent.

Step 3: Toss in the tomatoes, ginger-garlic paste and green chili and let it cook for about 5-7 minutes. Add salt as per taste.

Step 4: Now add the chicken along with turmeric, chilli and garam masala (which is an added variant) and keep covered for about 5 minutes.

Step 5: Drain the rice and add to the cooker along with 1.5 cups of water and a sliced  dry lemon. Close the cooker and cook on medium flame until first whistle. Keep covered till the pressure is released.

Enjoy with laban (buttermilk) and shattah (hot sauce) as they call it.



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