The Traditional Saudi Kabssah Recipe

Name: The Traditional Saudi Kabssah
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, diced to small cubes; 2 tablespoons olive oil; 2 medium tomatoes, peeled and diced to small cubes; 1 garlic clove, crushed; 2 tablespoons tomato paste; 1 whole chicken, cut in half; 1 teaspoon ground cinnamon; 1 teaspoon ground cardamom; 1 teaspoon ground ginger; 1 teaspoon ground coriander; 1 tablespoon cumin; salt; pepper; basmati rice

Servings: persons

1 medium onion, diced to small cubes
2 tablespoons olive oil
2 medium tomatoes, peeled and diced to small cubes
1 garlic clove, crushed
2 tablespoons tomato paste
1 whole chicken, cut in half
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground coriander
1 tablespoon cumin
salt
pepper
basmati rice

1
Put the onions in a medium size pot, drizzle on the olive oil and cook at medium high heat until the onions are yellowish and starting to brown. Then put the garlic, cook for a few seconds then put in the tomatoes, tomato paste, salt, pepper and the spice mix; cook it until it becomes a thick red sauce and the tomatoes are almost melted.
2
Put in the chicken halves. Saute it with the sauce for a few minutes, then poor in some hot water just a little bit over the chicken and bring it to a boil. Then lower the heat to medium low and let it cook for 40-50 minutes or until the chicken is cooked.
3
While the chicken is cooking, wash the rice and soak it in cold water for 30 minutes.
4
Take the chicken out and put it in a roasting pan. Put in the oven and broil it until it's golden.
5
Drain the rice from water and put it into the chicken broth. Make sure there isn't a lot of water in the pot.
6
Cook it on medium high heat. Let it boil until it is almost dry, but not too dry. Make sure there is a little bit of broth left in the bottom of the pot.
7
Lower the heat to very low, cover well and cook for 10 minutes.
8
Now all you have to do is uncover, put the rice in a big serving plate, top with the chicken and serve with a yogurt salad or a green salad--enjoy a great Saudi meal.
9
I really hope you like it . :).

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 medium onion, diced to small cubes, 2 tablespoons olive oil, 2 medium tomatoes, peeled and diced to small cubes, 1 garlic clove, crushed, and more.

Yes, The Traditional Saudi Kabssah falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Traditional Saudi Kabssah

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions