Introduction – A Word from Sarah

I’m Sarah , and if there’s one dish that transports me straight to the heart of Arabian hospitality, it’s Saudi Kabsa with Meat or Chicken and Authentic Spices.
I still remember the first time I tasted Kabsa. I was visiting a dear friend’s home in Riyadh, and the moment I walked through the door, I was wrapped in the most intoxicating aroma—cardamom, cinnamon, cloves, and something warm and mysterious that I couldn’t quite name.
When she placed that enormous platter of fragrant golden rice, topped with tender, falling-off-the-bone meat, and sprinkled with crispy fried onions and toasted nuts, I knew I had just fallen in love with a dish.
I asked her for the recipe, but she just smiled and said: “Sarah, Kabsa isn’t a recipe—it’s a feeling. It’s the taste of generosity, of family, of home.”
It took me years and countless trials to understand what she meant. But now, after perfecting my own version, I’m sharing with you Sarah’s Saudi Kabsa with Meat or Chicken and Authentic Spices — the one that makes my family close their eyes and say, “This tastes like home.”

What Makes Kabsa So Special in Sarah’s Kitchen?

Saudi Kabsa isn’t just rice with meat—it’s the crown jewel of Arabian cuisine. It’s the dish served at weddings, family gatherings, and Friday lunches. It’s the meal that brings everyone together.

What makes it unique in my kitchen:

• The spice blend: A warm, aromatic mix of cardamom, cinnamon, cloves, cumin, and more.

• The meat or chicken: Slow-cooked until tender and falling off the bone.

• The rice: Fragrant, golden, and perfectly cooked with spices and broth.

• The toppings: Crispy fried onions, toasted almonds, and raisins add texture and sweetness.

• The presentation: Served on a large platter, meant to be shared—and that’s the whole point.

Ingredients – From Sarah’s Kitchen

For the Meat or Chicken:

• Option 1 (Meat): 1 kg (2.2 lbs) lamb shoulder or beef shank, cut into large pieces.

• Option 2 (Chicken): 1 whole chicken (about 1.5 kg / 3.3 lbs), cut into 8 pieces, or 8 bone-in chicken thighs.

• 2 large onions (finely chopped).

• 4 cloves garlic (minced).

• 2 tablespoons vegetable oil or ghee.

• 4 cardamom pods (crushed).

• 1 cinnamon stick.

• 4 cloves.

• 1 teaspoon black peppercorns.

• 1 tablespoon tomato paste.

• 2 medium tomatoes (grated or finely chopped).

• 1 tablespoon Kabsa spice mix (or make your own—see below).

• Salt to taste.

• 6 cups hot water.

For the Rice:

• 3 cups basmati rice (soaked in water for 30 minutes, then drained).

• 1 tablespoon Kabsa spice mix.

• Salt to taste.

• ½ teaspoon turmeric (for color, optional).

For the Toppings (The Crowning Glory):

• 2 large onions (thinly sliced, for frying).

• ½ cup vegetable oil (for frying).

• ½ cup almonds (blanched or slivered).

• ¼ cup raisins.

Homemade Kabsa Spice Mix – Sarah’s Authentic Blend:

• 2 tablespoons ground cardamom.

• 1 tablespoon ground cinnamon.

• 1 tablespoon ground cloves.

• 1 tablespoon ground black pepper.

• 1 tablespoon ground cumin.

• 1 tablespoon ground coriander.

• 1 tablespoon paprika.

• ½ teaspoon ground nutmeg.

• ½ teaspoon ground ginger (optional).

Mix all and store in an airtight jar.

Step-by-Step Method – Sarah’s Golden Steps

Step 1: Prepare the Meat or Chicken

I’m Sarah , and I’ve learned that patience is the key to perfectly tender meat.

If using meat: Pat the meat dry with paper towels and season with salt and pepper.

If using chicken: Pat the chicken pieces dry and season with salt and pepper.

Step 2: Sauté the Onions and Garlic

Heat the oil or ghee in a large, heavy-bottomed pot over medium heat. Add the chopped onions and sauté until they become golden brown and translucent—about 7-10 minutes.

Sarah’s Tip: Don’t rush this step. Caramelized onions are the secret to a deep, rich broth. I used to rush, and my Kabsa tasted flat. Now, I take my time, and the flavor is incomparable.

Add the minced garlic and sauté for another minute until fragrant.

Step 3: Brown the Meat or Chicken

If using meat: Add the meat pieces to the pot and brown them on all sides—about 8-10 minutes.

If using chicken: Add the chicken pieces, skin-side down, and brown until golden and crispy—about 5-7 minutes per side.

Sarah’s Tip: Browning is non-negotiable. It seals in the juices and adds color and depth to the broth.

Step 4: Add the Spices and Tomatoes

Add the cardamom pods, cinnamon stick, cloves, black peppercorns, and the Kabsa spice mix. Stir well and cook for 2 minutes until fragrant.

Add the tomato paste and grated tomatoes, and cook for another 3-4 minutes until the tomatoes break down.

Sarah’s Warning: Be careful not to burn the spices—they turn bitter if overheated. Keep the heat moderate.

Step 5: Add the Hot Water and Simmer

Pour in the hot water (6 cups). Add salt to taste. Bring to a boil, then reduce the heat, cover, and simmer.

If using meat: Simmer for 1.5 to 2 hours until the meat is tender.

If using chicken: Simmer for 30-40 minutes until the chicken is fully cooked.

Sarah’s Tip: Skim off any foam that rises to the surface—it keeps the broth clear and pure.

Step 6: Remove the Meat or Chicken and Strain the Broth

Carefully remove the cooked meat or chicken from the pot and set aside on a plate.

Strain the broth through a fine sieve into a large bowl, discarding the solids (onions, spices, etc.). You should have about 5 cups of strained broth.

Step 7: Cook the Rice – The Heart of Kabsa

I’m Sarah , and this is where the dish really comes together.

Wash the pot and return the strained broth to it. Bring the broth to a boil.

Add the soaked and drained basmati rice, the Kabsa spice mix, salt, and turmeric (for color).

Stir gently, reduce the heat to low, cover tightly, and let it cook for 15-20 minutes until the rice absorbs the liquid and becomes fluffy.

Sarah’s Mistake: I used to stir the rice too much while it was cooking, and it would turn into a sticky mess. Now, I just let it be—and the grains stay separate and perfect.

Step 8: Prepare the Toppings – The Spectacular Finish

This is my favorite part, Sarah!

• Fry the onions: Heat ½ cup oil in a pan and fry the thinly sliced onions until dark golden and crispy. Remove with a slotted spoon and drain on paper towels.

• Toast the nuts: In the same oil, toast the almonds until golden. Remove and drain.

• Fry the raisins: Quickly fry the raisins until they puff up (only 30 seconds!). Remove and drain.

Step 9: Assemble the Kabsa – The Grand Finale

I’m Sarah , and this is the moment I love most—when the dish comes together like a work of art.

• Fluff the rice with a fork.

• Arrange the rice on a large serving platter.

• Place the cooked meat or chicken on top of the rice.

• Sprinkle generously with the crispy fried onions, toasted almonds, and raisins.

How to Serve Kabsa – Sarah’s Style

I’m Sarah , and I love serving Kabsa with:

• A simple fresh salad (cucumber, tomato, and onion with lemon juice).

• Yogurt or raita to cool down the spice.

• Spicy tomato sauce (dakkous) on the side.

• Fresh lemon wedges for squeezing over the rice.

Sarah’s Tip: Squeeze fresh lemon juice over the rice just before eating—it brightens all the flavors!

Kabsa Spice Mix Guide – Sarah’s Authentic Blend

Variations – Sarah’s Creative Twists

Secrets to Success – From Sarah’s Experience

Nutritional Value (Per Serving – Approximate)

Sarah’s Final Tips for the Perfect Kabsa

1. Quality rice matters: Use premium basmati rice—it makes a world of difference.

2. Don’t skip the toppings: They add texture, color, and a sweet contrast.

3. Patience is key: Good Kabsa takes time. Let the broth simmer and the flavors develop.

4. Make it your own: Feel free to add vegetables like carrots or potatoes to the broth.

5. Toast your spices: A minute in the pan releases their essential oils.

Conclusion – A Message from Sarah to You

I’m Sarah , and Saudi Kabsa will always be the dish that reminds me of the power of food to bring people together.
It’s the dish that taught me that generosity and hospitality are at the heart of every great meal. It’s the taste of family, of laughter, and of home.
Every time I make this Kabsa, I’m transported back to that kitchen in Riyadh, surrounded by warmth and friendship. And I hope that when you make it, you feel that same sense of connection.
I hope you try this recipe and make it your own. I hope it becomes the dish that brings your family together around the table.
If you try it, please share your experience with me! Did you choose meat or chicken? Did your family love it? I’d love to hear all about it.
With love, spices, and a little bit of Arabian magic, Sarah. 🤍🍖🍚