Chicken kabsa

Kabsa is a dish made with rice, meat and spices. Its very popular in Arab countries. Well this is not an authentic kabsa recipe. Its my own creation for easy & delicious kabsa. Few ingredients are used here but yet the outcome was excellent.


In this recipe I have used chicken without skin as my personal preference. However chicken with skin is also much preferred for Kabsa. In this recipe, I have marinated the chicken and fried in a rice pot itself. Then removed the chicken and cooked the rice in same pot.

Kabsa is usually served with kabsa tomato chutney and yoghurt. I have included the recipe for chutney at the end.

Preparation time : 30 minutes

Cooking time : 30 minutes

Serves : 4 – 6

Ingredients :

For chicken marination:

  1. Chicken – 1 kg, cut into 4 pieces, with or without skin.
  2. Ginger garlic paste – 2 teaspoons
  3. Tomato paste – 2 teaspoons
  4. Turmeric powder – 1/4 teaspoon
  5. Red chilly powder – 2 teaspoons
  6. Garam masala powder – 1 teaspoon
  7. Salt – to taste


  1. Oil – 1/4 th cup
  2. Cinnamon stick – 2 pieces
  3. Peppercorn – 1 tablespoon
  4. Cardamom – 5
  5. Cloves – 3
  6. Onion – 1, small sized, thinly sliced.
  7. Chicken stock cube – 1
  8. Basmati/ long grain rice – 2 cups
  9. Water – 3.5 cups

Method :

  • Wash & soak the rice for 30 minutes.
  • Meanwhile, make slit on the cleaned chicken pieces and marinate in ingredients listed under ‘marination’ for 10 minutes. 
  • In a rice pot, heat 1/4 cup oil, add cinnamon sticks, peppercorns, cardamom, cloves and saute for few seconds.
  • Next place the marinated chicken, close the lid and fry for 10 minutes on each sides on medium flame. (Do not burn the sides) 
  • Since the chicken pieces are bigger in size it takes time to cook. So approximately 20 minutes it will take to cook for both sides.
  • Remove the chicken and keep aside. ( You can remove some oil from the pot or proceed as it is)
  • Add sliced onions to the same pot, saute till slightly brown.
  • Next add 3.5 cups of water, chicken stock cube and mix well. ( Add dried lemon if you have).
  • When the water boils, add the strained rice, mix gently. (Do not add salt at all). 
  • Close the lid and cook till water dries up.
  • Switch off the flame, fluff the rice, place the fried chicken on the rice. 
  • Close the lid and keep for 5 minutes.
  • Simple chicken kabsa is ready.

Serve the chicken kabsa with tomato kabsa chutney & yoghurt.

To prepare kabsa chutney:

  • Coarsely blend together 3 tomatoes, 1 garlic, little coriander leaves, 1 green chilly, 1 teaspoon vinegar and salt.


You may also like our other Arab cuisine recipes such as

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