Chicken Kabsa

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Chicken Kabsa Recipe

A classic Middle Eastern rice and chicken dish, fragrant with spices and garnished with nuts and raisins.

Ingredients

Chicken & Rice

  • 3 chicken breast pieces (bone-in, skin-on) or 700 g whole chicken, cut in half

  • 2 cups basmati rice (washed & soaked 30 minutes)

  • 1 onion, finely chopped

  • 2–3 garlic cloves, crushed

  • 2 tbsp olive oil + 2 tbsp ghee

Whole Spices

  • 1 bay leaf

  • 3 cardamoms

  • 1 small cinnamon stick

  • 3 cloves

  • 4–5 black peppercorns

  • 1 star anise

  • 1 tsp all-spice

  • 1 dried lime

  • ½ tsp fennel seeds

  • ½ tsp cumin seeds

Ground Spices & Seasoning

  • 2 tomatoes, pureed

  • 1 tbsp tomato paste

  • Salt & pepper (to taste)

  • ½ tsp turmeric

  • 1 tbsp Kabsa masala or (½ tsp garam masala + ½ tsp meat masala) adjust according to taste

  • 1 tsp paprika

  • ½ tsp dried lime powder

Other Additions

  • 1 carrot, grated

  • 1–2 green chillies (optional)

  • ½ capsicum, sliced (optional)

  • 3–3½ cups boiling hot water

  • 1 chicken stock cube (optional)

For Garnish

  • Cashews, Almonds & raisins fried in ghee

  • Fresh parsley, chopped

  • Saffron soaked in orange blossom water

Method

  1. Prepare the Base

    • Heat oil + ghee in a heavy pot.

    • Add whole spices and sauté until fragrant.

    • Add onion and garlic, cook until golden and caramelized.

  2. Cook the Chicken

    • Add chicken pieces, sear on both sides until lightly browned.

    • Stir in salt, ground spices, tomato paste, and pureed tomato. Cook until the oil separates.

    • Add boiling water, bring to a boil, cover, and simmer on low for 25–30 minutes until chicken is cooked through.

    • Remove chicken and set aside.

  3. Cook the Rice

    • Bring the stock back to a boil.

    • Add drained rice, grated carrot, green chilli, and capsicum (if using).

    • Stir in stock cube (if using), adjust salt & spices.

    • Cover with a lid lined with a kitchen towel/paper towel (to absorb steam).

    • Cook on low for 15–20 minutes until rice is fluffy and separated.

  4. Finish the Chicken

    • Mix tomato paste with oil, paprika, and garam masala.

    • Brush over chicken and either:

      • Broil in oven/air fryer for 10 minutes until golden, or

      • Pan fry until crisped.

  5. Garnish & Serve

    • Fluff rice with a fork, layer chicken on top.

    • Garnish with fried almonds, raisins, fresh parsley, and saffron water.

Side Dishes

Tomato Salsa

  • Blend tomato, parsley, garlic, green chilli, capsicum (optional), salt, lime juice & vinegar.

Cucumber Raita

  • Mix finely chopped cucumber, crushed garlic, lime juice, salt, pepper, yoghurt & dill leaves.

✨ This makes a beautifully aromatic, festive dish perfect for gatherings!



 

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