Last updated: July 20, 2026 · By Sarah, home cook and recipe developer

Introduction – A Word from Sarah

I’m Sarah, and if there’s one dish that takes me straight back to my most cherished memories, it’s Chicken Kabsa.
I still remember the first time I tasted it — I was visiting a dear friend’s home in Riyadh. The moment I walked through her door, I was wrapped in the most intoxicating aroma of spices: 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 chicken, 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 took me years and countless trials to understand what she meant. Today, I’m sharing with you Sarah’s version of Chicken Kabsa — the one that finally made my family close their eyes and say, “This tastes like home.”

Why Chicken Kabsa Is So Special in Sarah’s Kitchen

I’m Sarah, and I’ve made Kabsa more times than I can count. Each time, I discover something new about this magnificent dish.

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

What makes it unique in my kitchen:

• The spice blend: A warm, aromatic mix that transforms simple rice into something unforgettable.

• The cooking technique: The chicken is cooked in the same pot as the rice, allowing the flavors to meld beautifully.

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

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

Ingredients – From Sarah’s Kitchen

For the Chicken & Broth:

• 1 whole chicken (about 1.5 kg / 3.3 lbs), cut into 8 pieces (or use 8 chicken thighs with skin on).

• 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 (long-grain, 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 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.

Mix all and store in an airtight jar.

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

Step 1: Sauté the Onions and Garlic

I’m Sarah, and I’ve learned that the foundation of any great Kabsa is patience with the onions.
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 — this takes 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 2: Brown the Chicken

Add the chicken pieces to the pot, skin-side down. Brown them on all sides until the skin is golden and crispy — about 5-7 minutes.

Sarah’s Tip: Browning the chicken is non-negotiable. It seals in the juices and adds color and depth to the broth. I learned this the hard way when my first Kabsa looked pale and tasted bland.

Step 3: Add the Spices and Tomatoes

Add the cardamom, cinnamon stick, cloves, black peppercorns, and the Kabsa spice mix. Stir well and cook for 2 minutes until the spices become 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 4: Add the Hot Water and Simmer

Pour in the hot water (6 cups). Add salt to taste. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 30-40 minutes until the chicken is fully cooked and tender.

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

Step 5: Remove the Chicken and Strain the Broth

Carefully remove the cooked chicken pieces from the pot and set them 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 6: Cook the Rice – The Heart of Kabsa

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 7: 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 8: 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 chicken pieces on top of the rice.

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

How to Serve Kabsa – Sarah’s Style

Traditionally, Kabsa is served on a large communal platter, and everyone eats from it together. But you can also serve it in individual plates.

I’m Sarah, and I love serving it 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.

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

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 to the savory rice.

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

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

Conclusion – A Message from Sarah to You

I’m Sarah, and every time I make this Chicken Kabsa, I’m transported back to that kitchen in Riyadh, surrounded by laughter and the warmth of friendship.
This dish has traveled with me through different homes, different countries, and different stages of my life. It has comforted me on sad days and celebrated with me on happy ones.
When I see my family gathered around the table, reaching for the same platter, talking and laughing, I know that Kabsa has done what it was meant to do — it brought us together.
I hope you try this recipe and make it your own. I hope it becomes part of your family’s story, just as it has become part of mine.
Share your Kabsa moments with me — I would love to hear how it turned out for you.
With love and spices, Sarah. 🤍🍗