Traditional Saudi Kabsa Recipe & Guide 2026

Traditional Chicken Kabsa Recipe

This step-by-step recipe shows you how to make authentic Saudi chicken Kabsa (Kabsa bil Dajaj) at home. Fragrant spices, tender chicken, and perfectly fluffed saffron-infused rice are the keys to this legendary national dish.

Ingredients

• 1 whole chicken (cut into pieces) or 1 kg chicken thighs/breasts
• 3 cups basmati rice (washed and soaked for 30 minutes)
• 2 large onions (finely chopped)
• 3 tomatoes (puréed) & 2 tbsp tomato paste
• 4 tbsp ghee or vegetable oil
• Kabsa Spice Mix: 1 tbsp cardamom, 1 cinnamon stick, 4 cloves, 1 tsp cumin, 1 tsp coriander, 1/2 tsp saffron threads, 2 dried black limes (loomi), 3 bay leaves.
• To garnish: Toasted almonds, pine nuts, and raisins.

Step-by-Step Instructions

1. 1. Sauté Aromatics: In a large heavy-bottomed pot, heat ghee or oil. Sauté onions until golden brown. Add whole spices (cinnamon, cloves, cardamom, black lime, bay leaves) and toast until fragrant.
2. 2. Cook Chicken: Add chicken pieces to the pot and sear until lightly browned. Stir in tomato purée, tomato paste, ground cumin, coriander, and salt. Add enough hot water to cover chicken. Simmer for 30 minutes until chicken is tender.
3. 3. Roast Chicken: Pre-heat oven to 200°C (390°F). Remove chicken from broth, place on a baking sheet, brush with a little ghee/saffron water, and roast for 10-15 minutes until golden brown and crispy.
4. 4. Cook Rice: Drain the soaked rice. Measure the remaining chicken broth in the pot (you need about 4.5 cups of liquid for 3 cups of rice). Bring broth to a boil, add rice, cover tightly, and cook on low heat for 15-18 minutes.
5. 5. Serve Communally: Spread the cooked rice onto a large serving platter. Arrange the roasted chicken pieces on top. Garnish generously with toasted almonds, pine nuts, and raisins. Serve immediately with spicy tomato dakous salsa.

The Soul of Saudi Cooking

Kabsa is much more than just a meal in Saudi Arabia; it is the ultimate expression of hospitality and communal sharing. In Saudi households, it is traditionally served on a massive round metal tray placed on a floor rug, with family and guests sitting around it to share from the same dish using their right hand.

Historical Roots: Originally a staple Bedouin food, Kabsa was developed to cook rice and meat together in a single pot over an open campfire in the desert. Over time, as trade routes flourished across the Arabian Peninsula, spices from India (basmati rice, cardamom), East Africa (cloves), and Persia (saffron) were integrated into the recipe, turning it into the complex, aromatic masterpiece it is today.

Regional Variations: While the basic rice-and-meat structure remains, different regions have their own signature touches. In the coastal Hijaz region, Kabsa is often served with fresh seafood or mutton. In the Najd region (central Saudi Arabia), chicken Kabsa with deep red tomato bases is highly popular. Across all regions, the black dried lime (loomi) remains a vital signature ingredient that cuts through the rich fat of the meat.

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