Chicken Kabsa (Saudi Spiced Chicken and Rice)
Fragrant basmati rice cooked in spiced stock with tender chicken, tomatoes, dried lime and sweet raisins.
Made with Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15
- LevelEasy
- Costabout £3.67 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the chicken with the salt. Heat 2 tablespoons of the oil in a large, heavy pan over a medium-high heat and brown the chicken for 10 minutes. Lift out and set aside.
10 min - 2
Add the remaining oil, onions, cinnamon, cardamom and cloves to the pan and cook for 8 minutes until golden. Stir in the garlic, tomato purée, ground coriander, cumin and pepper for 1 minute.
9 min - 3
Add the tomatoes and carrot and cook for 5 minutes until jammy. Return the chicken and pour in your ready made homemade chicken stock (see the base recipe). Add the black lime. Cover and simmer for 25 minutes.
25 min - 4
Meanwhile, rinse the rice in several changes of cold water, then soak for 15 minutes and drain.
15 min - 5
Lift the chicken onto a tray and keep warm. Measure the stock left in the pan: you need about 500 ml, so top up with water if short. Bring to the boil and stir in the rice and raisins.
- 6
Cover tightly, turn the heat to the lowest and cook for 15 minutes. Rest, covered, for 10 minutes. Meanwhile, grill the chicken for 5 minutes to crisp the skin. Fluff the rice, top with the chicken and fresh coriander.
25 min
Tips
- Pierce the dried black lime before adding it so its sour, earthy flavour spreads into the stock. Remove it before serving.
- Soaking basmati rice keeps the grains long and separate, which matters in a dish this size.
- Do not skip the grilling at the end. It gives the chicken a roasted, slightly crisp finish.
- If you do not have kabsa spice mix, the whole spices in this recipe give an authentic flavour without any special products.
Storing and freezing
Cool within 1 to 2 hours. Keep the chicken and rice in the fridge for up to 2 days. Reheat once only, until steaming hot all the way through, as rice can carry harmful bacteria if left warm.
Questions
What is dried black lime and can I leave it out?
Dried black lime (loomi) is a sun-dried lime with a sour, earthy flavour used across the Gulf. If you cannot find it, add the zest of one fresh lime and a squeeze of juice at the end.
Is kabsa spicy?
Not hot. The spices are warm and fragrant rather than fiery. Add chopped fresh chilli or serve with a chilli sauce if you want heat.
Is this recipe gluten free?
Yes. The rice, chicken, stock and spices contain no gluten. Check any ready made spice mix for added wheat and stick to the whole spices listed if cooking for coeliacs.
More made with homemade chicken stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
