One-Pot Chicken Kabse Recipe

Kabse is the beloved national dish of Saudi Arabia, traditionally served on large platters for family gatherings and festive celebrations. This simplified home-cook version captures those deep, spiced flavors without requiring hours in the kitchen. It is the perfect comforting meal to share with loved ones on a cozy weekend evening.

Ingredients

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1.5 lbs chicken thighs, bone-in and skin-on2 cups basmati rice, rinsed and soaked for 15 minutes2 tbsp ghee or vegetable oil1 large yellow onion, finely chopped3 cloves garlic, minced1 tbsp Kabse spice blend (or equal parts cardamom, cumin, coriander, and black pepper)1 can (14 oz) diced tomatoes, with juices3 cups chicken broth0.25 cup toasted almonds and raisins, for garnish

Instructions

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1

Heat the ghee or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear for 5 to 7 minutes until the skin is golden brown and crispy, then flip and sear the other side for 3 minutes before removing them to a plate.

2

Reduce the heat to medium, add the chopped onion to the same pot, and sauté for 5 minutes until soft and translucent. Stir in the minced garlic and the Kabse spice blend, cooking for about 1 minute until the spices are highly fragrant and cover the onions.

3

Pour in the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Return the chicken thighs and any accumulated juices back into the pot, then pour in the chicken broth and bring the mixture to a boil.

4

Cover the pot, lower the heat to medium-low, and let the chicken simmer gently for 20 minutes until it is cooked through and tender. Drain the soaked basmati rice thoroughly and gently stir it into the simmering broth around the chicken pieces.

5

Bring the liquid back to a gentle simmer, cover tightly with a lid, and cook on low heat for 15 minutes without lifting the lid. Remove the pot from the heat and let it steam covered for 5 minutes, then fluff the spiced rice with a fork and serve hot, garnished with the toasted almonds and raisins.

Tips

• Always rinse the basmati rice multiple times until the water runs clear to remove excess starch, which prevents the rice from becoming sticky.
• Let the cooked Kabse rest covered off the heat for 5 minutes before fluffing; this allows the moisture to redistribute evenly throughout the rice grains.
• If you cannot find a pre-made Kabse spice mix, you can easily make your own by combining ground cardamom, cinnamon, cloves, cumin, and a pinch of nutmeg.

Substitutions

• Swap chicken thighs for bone-in lamb chops — cook the lamb for an extra 15 minutes in the broth before adding the rice so it becomes tender.
• Swap ghee for olive oil or coconut oil — this makes the dish dairy-free while still providing a rich base for sautéing the aromatics.
• Swap canned diced tomatoes for fresh grated tomatoes — this gives the rice a lighter, fresher tomato flavor and a brighter color.

Storage

Store any leftover Kabse in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a tablespoon of water over the rice, cover, and microwave or heat on the stovetop over low heat until warmed through to prevent the rice from drying out.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but reduce the simmering time in the broth to 10-12 minutes before adding the rice so the white meat does not dry out.

What is the best rice to use for Kabse?

Long-grain basmati rice is the traditional and best choice because its grains stay separate, fluffy, and absorb the aromatic spiced broth beautifully.

Is Kabse spicy?

Traditional Kabse is highly aromatic and spiced with warm spices like cinnamon and cardamom, but it is not chili-hot unless you add fresh chilies or cayenne pepper.