Saudi Arabian Kabsa Rice (Printable)

A fragrant blend of spices, tender meat, basmati rice, raisins, and toasted almonds for a festive meal.

# What You'll Need:

→ Meat

01 - 2.2 lbs bone-in lamb or chicken pieces
02 - 1 tbsp vegetable oil
03 - 1 large onion, finely sliced
04 - 3 cloves garlic, minced

→ Spices

05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 1 ½ tsp ground cinnamon
08 - 1 ½ tsp ground black pepper
09 - 1 tsp ground turmeric
10 - 1 tsp ground cardamom
11 - ½ tsp ground cloves
12 - ½ tsp ground allspice
13 - 2 dried bay leaves
14 - 1 dried black lime (loomi), pierced (optional)

→ Vegetables

15 - 2 medium tomatoes, chopped
16 - 1 medium carrot, grated

→ Rice

17 - 3 cups basmati rice, rinsed and soaked for 20 minutes
18 - 5 cups chicken or lamb stock

→ Garnishes

19 - ½ cup golden raisins
20 - ½ cup slivered almonds, toasted
21 - ¼ cup fresh parsley, chopped (optional)
22 - Salt, to taste

# Directions:

01 - Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Add sliced onion and cook until golden brown.
02 - Add minced garlic and cook for 1 minute. Incorporate the bone-in meat pieces, browning evenly on all sides for approximately 8 minutes.
03 - Stir in all ground spices, bay leaves, and pierced dried black lime (if using). Cook for 1 to 2 minutes until fragrant.
04 - Add chopped tomatoes and grated carrot. Sauté for 4 to 5 minutes, stirring occasionally to combine flavors.
05 - Pour in stock and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes if using chicken, or 60 minutes for lamb, until the meat is tender.
06 - Remove meat pieces from the pot and keep warm while preparing the rice.
07 - Add soaked and drained basmati rice along with salt to the broth. Nestle the meat back into the pot atop the rice.
08 - Distribute golden raisins over the surface. Cover and cook over low heat for 25 to 30 minutes until rice is tender and liquid is fully absorbed.
09 - Discard bay leaves and dried black lime. Gently fluff the rice with a fork to separate grains.
10 - Transfer to a serving dish. Sprinkle toasted slivered almonds and fresh parsley on top before serving.

# Expert Advice:

01 -
  • Every bite delivers warmth from aromatic spices that transform humble ingredients into something that feels genuinely celebratory.
  • The meat becomes so tender it practically dissolves on your tongue while the rice absorbs every drop of flavor.
  • Sweet raisins and toasted almonds add textural contrast and moments of pleasant surprise in each spoonful.
  • It's elegant enough to serve at gatherings but straightforward enough to make any weeknight feel special.
02 -
  • Don't skip soaking the rice—I learned this the hard way when I ended up with mushy, clumped grains that looked nothing like the fluffy masterpiece I'd imagined.
  • The black lime (loomi) is optional but it's absolutely worth hunting down in Middle Eastern markets because it adds an authentic sour-sweet complexity that can't be replicated.
  • Keep your heat low during the final rice cooking—medium heat caused my first batch to burn on the bottom, filling the kitchen with smoke and regret.
03 -
  • Toast your almonds right before serving in a dry skillet over medium heat for just 2-3 minutes—they'll stay crispy and their smell alone is worth the effort.
  • If you have access to loomi, pierce it with a knife so the flavor releases directly into the broth without overwhelming the dish.
  • Serve with a simple tomato-cucumber salad and a cooling yogurt sauce to balance the warmth of the spices.
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