Chicken Kabsa | How to make Chicken Kabsa

By Zeenath Muhammad Amaanullah  |  5th Feb 2017  |  
4.7 from 3 reviews Rate It!
  • Chicken Kabsa, How to make Chicken Kabsa
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About Chicken Kabsa Recipe

A national dish of Saudi Arabia,believed to have originated in Yemen,also called as majbous,machbous or makbous. Made with either lamb or chicken meat, it tastes equally yummy.

Chicken Kabsa is a delicious dish which is enjoyed by the people of every age group. The recipe by Zeenath Amaanullah teaches how to make Chicken Kabsa step by step in detail. This makes it easy to cook Chicken Kabsa in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Chicken Kabsa at home. This amazing and mouthwatering Chicken Kabsa takes 10 minutes for the preparation and 40 minutes for cooking. The aroma of this Chicken Kabsa is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Chicken Kabsa is a good option for you. The flavour of Chicken Kabsa is palatable and you will enjoy each and every bite of this. Try this Chicken Kabsa and impress your family and friends.

Chicken Kabsa

Ingredients to make Chicken Kabsa

  • chicken bone in cut 1kg.
  • onion medium sliced 2
  • tomato puree or paste 100 gm
  • salt to taste
  • Finely minced garlic cloves 3
  • ginger grated 1 tbsp
  • butter or oil 5 tbsp
  • Basmati rice 2 cups soaked for 30 mins.
  • saffron strands few soaked in a tbsp of milk
  • chicken stock 4 cups
  • OR
  • chicken seasoning cube 2
  • Baharat or kabsa spices:::
  • nutmeg 1/4 tsp
  • cardamom 3 to 4
  • cinnamon sticks 3 to 4
  • Dried lemon 1
  • Black pepper 1 Tbsp
  • Paprika 1 tbsp
  • All spice powder 1 tbsp
  • For garnishing:: grated carrots, pine nuts, raisins and almonds...all shallow fried in a tbsp of butter.

How to make Chicken Kabsa

  1. Heat butter in a non stick pot. Add in the onions and the garlic. Saute them until just light pink.
  2. Add the chicken. Saute it well on medium flame turning it every now and then.
  3. After 10 mins, add the tomato puree and all the spices one by one.
  4. Add in the chicken stock and if you are short of it, then add 2 cubes of chicken seasoning (maggi) cubes to four cups of water.
  5. Cover and simmer until 20 mins on medium flame.
  6. Remove the chicken from the pot and add in the rice. Cover and cook until done. Do not stir it much. After it is done, give it a light stir.
  7. Preheat the oven to 200° and broil these chicken pieces for just about 10 mins. Do not over do it. If you wish you can even pan fry them in little butter.
  8. Garnish with grated carrots, raisins and nuts.
  9. Serve hot with a special sauce called shattah or even our very own raita.

My Tip:

The kabsa spices are called baharat. It is not a very spicy dish but a milder one. It is just like a pulao but quite distinct with it's own flavour and zest. If dry lemon is not available, you can use orange zest about 1 tbsp. You can even use homemade dry lemon by boiling the lemon first and then drying in the sun.

Reviews for Chicken Kabsa (3)

Yasmeen Ahmed2 years ago

Authentic and appetising ! :ok_hand::ok_hand::ok_hand::ok_hand::yum::yum::yum::yum::yum::yum:

Preeti Gurung2 years ago

Very authentic recipe!

Arpita Parmar2 years ago

Mouth-watering dish:yum:..

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