Best 8 Al Kabsa Traditional Saudi Rice Meat Dish Recipes
Al Kabsa, a traditional Saudi rice meat dish, is a flavorful and aromatic delight that has captured the hearts and taste buds of food enthusiasts worldwide. Its origins can be traced back to the nomadic tribes of the Arabian Peninsula, where it was prepared using simple ingredients and cooking techniques over an open fire. Today, Al Kabsa has evolved into a sophisticated dish that showcases the culinary expertise of Saudi Arabia, with variations found across different regions of the country. This article will guide you through the intricacies of preparing this delectable dish, providing step-by-step instructions and highlighting the key ingredients and techniques that will help you create an authentic and unforgettable Al Kabsa experience.
Let's cook with our recipes!
AL KABSA - TRADITIONAL SAUDI RICE (& CHICKEN) DISH
Al Khabsa / Khabsa is very traditional. It can be made with many variations - this is just one of them - I hope to post more! Use chicken for this recipe, my others have lamb instead.....I have revised the recipe as of 09/02/09, although when I cook it the amounts are correct - perhaps it's the rice I use?
Provided by Um Safia
Categories One Dish Meal
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.
- Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
- Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you're wanting to brown the chicken in the oven - remove it from the pot now & place in the preheated oven).
- Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
- Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called 'Shattah'.
- N.B: You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C whilst the rice is cooking. (but don't let them become dry).
Nutrition Facts : Calories 678.5, Fat 34.9, SaturatedFat 11.5, Cholesterol 142.9, Sodium 344.5, Carbohydrate 52.6, Fiber 4.5, Sugar 6.9, Protein 38
AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN
This was the first Arabic dish I ever made and it turned out extremely delicious, a new favorite! Serve Al Kabsa with a fresh mixed cucumber, carrot, lettuce, and tomato salad -- preferably with a little lime vinaigrette. Some fresh pita bread on the side would be nice also. Saudis like their Kabsa with a hot sauce called 'Shattah'. Enjoy!
Provided by EmiratiWife2010
Categories Meat and Poultry Recipes Chicken
Time 2h10m
Yield 8
Number Of Ingredients 23
Steps:
- Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
- Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
- Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
- Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
- Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
- Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 54.9 g, Cholesterol 88 mg, Fat 21.2 g, Fiber 3 g, Protein 29.2 g, SaturatedFat 7.6 g, Sodium 422.7 mg, Sugar 7.3 g
AL KABSA - TRADITIONAL SAUDI RICE (& MEAT) DISH
This is my meat (lamb) version of Al Kabsa / Kabsah. Kabsa is one of the most famous of all the traditional Saudi dishes & is actually easy to make! See my other recipes for the chicken version.......
Provided by Um Safia
Categories One Dish Meal
Time 3h20m
Yield 10 serving(s)
Number Of Ingredients 27
Steps:
- Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5"-2", bring to a boil then cook gently over medium heat for 1 1/2 - 2 hours or until tender. Reserve stock & set meat aside.
- Soak rice for 15 minutes. Drain, rise under running water then drain well.
- Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
- Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5" above rice). Cover pot. Cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry.
- Sauce:.
- Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
- Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called 'shattah' -- .
Nutrition Facts : Calories 793.4, Fat 32.1, SaturatedFat 12.4, Cholesterol 138.1, Sodium 243.3, Carbohydrate 81.7, Fiber 7.9, Sugar 12.2, Protein 44.6
AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN
This was the first Arabic dish I ever made and it turned out extremely delicious, a new favorite! Serve Al Kabsa with a fresh mixed cucumber, carrot, lettuce, and tomato salad -- preferably with a little lime vinaigrette. Some fresh pita bread on the side would be nice also. Saudis like their Kabsa with a hot sauce called 'Shattah'. Enjoy!
Provided by EmiratiWife2010
Categories Chicken Recipes
Time 2h10m
Yield 8
Number Of Ingredients 23
Steps:
- Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
- Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
- Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
- Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
- Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
- Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 54.9 g, Cholesterol 88 mg, Fat 21.2 g, Fiber 3 g, Protein 29.2 g, SaturatedFat 7.6 g, Sodium 422.7 mg, Sugar 7.3 g
AL KABSA - ANCIENT ARABIAN CHICKEN AND FRAGRANT RICE
This classic Arabian dish is Saudi Arabian in origin, and is believed to originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or their nomadic stock like sheep and camels in their recipes. As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today. You can use lamb (or camel !!) in this dish, but it is more usual to make it with chicken nowadays. I have a recipe posted on Zaar for the Kabsa spice mix needed in this recipe. Recipe #290159
Provided by French Tart
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Slice the onion and garlic, cut the tomatoes in to wedges and chop the fresh coriander.
- Heat the oil in a casserole dish and add the onions, garlic - sauté for 3 to 5 minutes, then add chicken and cook for a further 5 minutes. Add the rice and sauté for about 3 minutes before adding the tomato, spices, salt and dried limes.
- Add water just enough to cover the rice mixture and bring to boil, turn the heat down and simmer for 15 to 20 minutes.
- Remove from heat, stir in the sultanas and almonds, then leave for further 10 minutes with the lid on.
- Remove the lid, stir well and serve with the following sauce.
- Accompanying Sauce.
- Skin the tomatoes and mix all the ingredients together, season to taste.
- Serve the Kabsa with the tomato sauce and flatbreads.
- NB. If making up the Kabsa spice mixture fresh - grind all the spices together in a coffee grinder or a food processor/mixer, or with a pestle and mortar.
Nutrition Facts : Calories 861.4, Fat 36.4, SaturatedFat 9.1, Cholesterol 125, Sodium 704.3, Carbohydrate 91, Fiber 17.9, Sugar 5.2, Protein 45.8
AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN
Kabsa was the first Arabic dish I ever made. It turned out extremely delicious and is a new favorite. Serve al kabsa with fresh mixed cucumber, carrot, lettuce, and tomato salad - preferably with a little lime vinaigrette. Some fresh pita bread on the side would also be nice. Saudis like their kabsa with a hot sauce called "shattah." Enjoy!
Provided by EmiratiWife2010
Categories Chicken Recipes
Time 2h10m
Yield 8
Number Of Ingredients 23
Steps:
- Make spice mix: Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.
- Make rice: Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.
- Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix. Cook for about 3 minutes; pour in water and add chicken bouillon cube.
- Bring sauce to a boil, then reduce heat, and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
- Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.
- Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 54.9 g, Cholesterol 88 mg, Fat 21.2 g, Fiber 3 g, Protein 29.2 g, SaturatedFat 7.6 g, Sodium 422.7 mg, Sugar 7.3 g
AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN
Kabsa was the first Arabic dish I ever made. It turned out extremely delicious and is a new favorite. Serve al kabsa with fresh mixed cucumber, carrot, lettuce, and tomato salad - preferably with a little lime vinaigrette. Some fresh pita bread on the side would also be nice. Saudis like their kabsa with a hot sauce called "shattah." Enjoy!
Provided by EmiratiWife2010
Categories Chicken Recipes
Time 2h10m
Yield 8
Number Of Ingredients 23
Steps:
- Make spice mix: Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.
- Make rice: Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.
- Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix. Cook for about 3 minutes; pour in water and add chicken bouillon cube.
- Bring sauce to a boil, then reduce heat, and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
- Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.
- Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 54.9 g, Cholesterol 88 mg, Fat 21.2 g, Fiber 3 g, Protein 29.2 g, SaturatedFat 7.6 g, Sodium 422.7 mg, Sugar 7.3 g
AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN
This was the first Arabic dish I ever made and it turned out extremely delicious, a new favorite! Serve Al Kabsa with a fresh mixed cucumber, carrot, lettuce, and tomato salad -- preferably with a little lime vinaigrette. Some fresh pita bread on the side would be nice also. Saudis like their Kabsa with a hot sauce called 'Shattah'. Enjoy!
Provided by EmiratiWife2010
Categories Chicken Recipes
Time 2h10m
Yield 8
Number Of Ingredients 23
Steps:
- Mix together the saffron, cardamom, cinnamon, allspice, white pepper, and lime powder in a small bowl, and set the spice mix aside.
- Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
- Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the Kabsa spice mix. Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
- Bring the sauce to a boil, then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
- Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
- Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.
Nutrition Facts : Calories 528.2 calories, Carbohydrate 54.9 g, Cholesterol 88 mg, Fat 21.2 g, Fiber 3 g, Protein 29.2 g, SaturatedFat 7.6 g, Sodium 422.7 mg, Sugar 7.3 g
Tips:
- Use high-quality rice: The type of rice you use will greatly affect the final dish. Look for a long-grain rice that is known for its ability to absorb flavors, such as Basmati or Jasmine rice.
- Soak the rice before cooking: Soaking the rice for at least 30 minutes before cooking will help it cook more evenly and prevent it from becoming mushy.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the rice from burning.
- Cook the rice over low heat: Cooking the rice over low heat will help it to cook more evenly and prevent it from becoming mushy.
- Do not stir the rice while it is cooking: Stirring the rice while it is cooking will release starch and make it sticky.
- Let the rice rest before serving: After the rice is cooked, let it rest for 5-10 minutes before serving. This will allow the rice to absorb the flavors of the other ingredients.
Conclusion:
Al Kabsa is a delicious and flavorful Saudi Arabian dish that is perfect for any occasion. By following these tips, you can make a perfect Al Kabsa that will impress your friends and family.
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