If you're craving a delicious, one-pot chicken and rice dish, this Chicken Kabsa recipe is for you. This traditional dish, popular in the United Arab Emirates and Saudi Arabia, combines fragrant and fluffy basmati rice with spiced and tender chicken cooked in a flavorful gravy that takes a short time to prepare.
Jump to:
Why You'll Love This Chicken Kabsa Recipe
- Authentic flavors that transport you to the heart of the Middle East.
- It's a one-pot meal, making it easy to prepare and clean up.
- Perfect for family dinners or special occasions.
- A balance of spices featuring cumin, coriander, cinnamon, and other unique and readily available spices.
What is Chicken Kabsa?
Chicken Kabsa is a traditional dish from the Arabian Peninsula that is especially popular in countries like Saudi Arabia, UAE, and Bahrain. Known for its unique combination of spices, tender chicken, and fluffy rice, it’s often served at family gatherings.
Ingredients for Chicken Kabsa
Chicken - I used a skinless whole chicken, which I later cut into ten pieces.
Basmati Rice - Long grain rice is what usually goes into kabsa, it stays fluffy and absorb a lot of flavor.
Blend of Spices - Warm and aromatic spices like cinnamon, cumin, and coriander.
Garlic and onion - In Middle Eastern dishes, we mostly add these spices, and ginger is rarely added.
Ghee - You can use cooking oil and get the same result, but ghee always adds more flavor.
Step-by-Step Instructions for Chicken Kabsa
Step 1
To a hot pan, add the ghee, fry the sliced onion until translucent, and then add the cardamom, green chili, and dry lemon.
Step 2
Add the deseeded tomato quarters and cover the pan for a minute. Remove the tomato skin with kitchen tongs. Stir for a minute on medium heat.
Step 3
Add the chicken and cook until it releases water and change color. Add the spices and stir the mixture. Then add the tomato paste and stir for a minute.
Step 4
Add boiling water to the chicken and let it cook until it separates. Season with salt and stir. Add the soaked rice and stir again. Reduce heat and cover.
Step 5
After 18 minutes of cooking, uncover the chicken kabsa and fluff the rice. Serve hot with salad or yogurt.
Pro Tips for the Perfect Chicken Kabsa
- Soak the rice: Soaking the basmati rice helps it cook evenly and remain fluffy.
- Adjust spices: Feel free to adjust the spice levels according to your taste.
- Use bone-in chicken: It adds extra flavor and richness to the dish.
- Make the chicken more tender: If you are short of time but want it to stay tender and remove odor, rub the chicken with salt and lemon for two minutes, then pour enough water to cover it. Place it in the fridge for 20 minutes, then dry it and use it in the recipe.
Frequently Asked Questions (FAQ)
Yes, boneless chicken can be used, but bone-in chicken adds more depth of flavor.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan with a bit of water to maintain moisture. You can also heat the Kabsa in the microwave for two minutes.
This Chicken Kabsa Recipe is perfect for those who love bold flavors and easy, one-pot meals. Whether you're cooking for a family dinner or a special occasion, this dish will impress everyone at the table.
RELATED RECIPES OF CHICKEN
⭐PLEASE RATE AND REVIEW
If you have tried this Chicken Kabsa recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
📖 Recipe
Ingredients
- 900 grams skinless chicken cut into 10 peices
- 1 ½ cup basmati rice washed and soaked for 20 minutes
- 1 large onion thinly sliced
- 1 large tomato cut in quarters and deseede
- 6 garlic cloves minced
- 3 whole green chili
- 3 tablespoon ghee
- 2 tablespoon tomato paste
- 3 ½ cup boiling water
Dry Spices
- ¼ teaspoon cinnamon powder
- ½ teaspoon cumin powder
- 1 ½ teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 ½ teaspoon curry powder
- 1 ½ teaspoon salt or to taste
- 4 green cardamom
- 1 dry lemon
Instructions
- In a hot pan, add the ghee and when it's hot add the sliced onion and fry until translucent. Add the green cardamom and stir for a minute on medium heat.
- Add the green chilli and dry lemon stor for a minute, then add the tomato quarters. Cover the pan and reduce the heat for a minute. Using kitchen tongs remove the tomato skin and stir the mixture.
- Add the garlic and stir while the heat is low, then add the chicken.
- Do not touch the chicken for two minutes on medium heat, mix everything for three minutes. Cover the pan.
- After three minutes uncover the pan stir the mixture then add the spices and mix for two minutes.
- Add the tomato paste and mix for another two minutes on medium heat. Cover the mixture for three minutes on low heat.
- Pour the boiling water and mix, cover the pan and let the mixture come to a boil. When the ghee separates add the salt and the soaked and drained basmati rice. Mix for a few seconds, cover the pan tightly, reduce the heat to the lowest and cook the mixture for 18 minutes.
- Uncover the pan and fluff the rice. Serve the chicken Kabsa with yogurt or salad.
Video
Notes
- To clean the chicken, remove odor and make it tender, add the juice of one lemon and two tablespoon salt to the chicken and rub for two to three minutes.
- Pour enough room-temperature water to cover the chicken and refrigerate for 20 to 30 minutes.
- Soaking the rice for 20 minutes will make it fluffy and cook evenly.
- Keep the heat on medium or low to prevent the mixture from burning.
- If you love chicken and rice, you'll love my Chicken Mandi Recipe.
Comments
No Comments