Arabic chicken kabsa

Main Dish
4 servings
20 min
30 min
Very Easy


Number of serving: 4
Chicken: 1 kg

Basmati rice: 2 cup

Onion: 3 medium

Tomato: 1 big

Green chili: 2 pcs

Chicken bouillon: 1cube

Bay leaves: 2-3 pcs

Garlic chopped: 2 pcs

Ginger chopped: 2 tsp

Cardamom: 2 - 3 pcs

Cloves: 3 - 4 pcs

Cinnamon sticks: 2 - 3 big

Loomi/Black limes: 4 pcs

Cumin: 1 tsp

Coriander: 1/2 tbsp

Kabsa masala: 1/2 tbsp

Salt: to taste

Pepper powder: 1/2 tbsp

Tomato paste: 1 can

Chicken broth: 4 cup

Cashew and raisin: Garnishing

Water: 4-5 cups

Salata Hara

Tomato: 3 medium

Coriander leaves: 1/2 cup

Green chilli: 2 pcs

Lemon Juice: 2 tbsp

Salt: to taste


  • Clean and cut chicken into big pieces. Heat oil in a pan, add onions, garlic, green chilli and garlic, saute until onions turn golden color. Add bay leaves, cardamom pods, cloves, cinnamon sticks, black limes and cumin, saute for 2-3 minutes.
  • Add coriander powder, salt, pepper powder and kabsa masala.Saute well until the raw smell goes. Add chopped tomato and tomato paste saute till the oil starts sepearte. Then add chicken bouillon. Mix well until sauce thickens, reduce heat to medium.
  • Add chicken pieces, sauté for 2-3 minute. Cover and cook for 5 minutes without adding water. Remove lid and add water. Bring to a full boil then reduce to low. Cook for 30-35 minutes or till cooked well. After the chicken has cooked reserve chicken broth for rice. Take out the chicken pieces from the curry and keep it aside.
  • Wash and drain the rice. In a deep bottom pan, add 4 cups reserved chicken broth, allow it to boil, add rice. Lower the flame, cover and cook untill the rice is cooked. Heat 2 tbsp oil in a pan and shallow fry the chicken for five minutes or until golden color.
  • Add cooked rice to a serving plate, arrange chicken on top. Garnish with fried nuts, and raisins. Serve hot with Salata Hara.
  • In a processor add tomato, green chilli and coriander leaves and blend well. Add lemon juice and salt to the paste and serve with Kabsa.


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