Chicken – 1 kg (cut into pieces)

Onion – 2 medium (finely chopped)

Garlic – 4-5 cloves (crushed)

Tomatoes – 2 medium (chopped)

Tomato Paste – 2 tbsp

Green Chilies – 2 (slit)

Salt – to taste

Turmeric – ½ tsp

Red Chili Powder – 1 tsp

Garam Masala – 1 tsp

Kabsa Spice – 1 tbsp (store-bought or homemade – see below)

For the Kabsa Spice Mix (Homemade):

Cinnamon Stick – 1

Green Cardamoms – 3

Cloves – 4-5

Black Pepper – 1 tsp

Cumin Seeds – 1 tsp

Coriander Powder – 1 tsp

Toast all ingredients lightly, then grind into a powder.

For the Rice:

Basmati Rice – 2 cups (soaked for 30 minutes)

Water – 4 cups

Whole spices – (Cinnamon, Cardamom, Cloves, Bay Leaf)

Raisins – 2 tbsp (optional)

For the Chicken Shashlik:

Boneless Chicken – ½ kg (cut into cubes)

Corn Flour – 2 tbsp

White Pepper – ½ tsp

Chicken Powder – 1 tbsp

Vinegar – 1 tbsp

Oil – 1 tbsp

Salt – a pinch

Egg – 1

Vegetables:

Bell Peppers – 2 (cut into cubes)

Onion – 2 (cut into cubes)

Tomato – 1 (cubed)

Sauce:

Garlic Paste – 1 tbsp

Oil – 2 tbsp

Chili Sauce – 4 tbsp

White Pepper – 1 tsp

Salt – to taste

Sugar – 1 tbsp

Vinegar – 2 tbsp

Ketchup – 1 cup

Chicken Broth – ½ cup

Cooking Instructions

Step 1: Cook the Chicken

Heat oil in a large pan. Fry chicken pieces for 2 minutes. Remove excess oil, leaving about 2 tbsp in the pan. Add crushed garlic and sauté for a minute. Now add chopped onions, tomatoes, green chilies, and tomato paste. Stir well.

Then add turmeric, red chili powder, garam masala, salt, and the Kabsa spice mix. Cook until the chicken is tender and the oil separates.

Step 2: Prepare the Rice

In a separate pot, bring 4 cups of water to a boil. Add whole spices and soaked rice. Let it cook until 80% done. Drain and set aside.

Step 3: Assemble the Kabsa

In a large pot or rice cooker, layer the chicken and sauce first, then spread the rice on top. Sprinkle raisins if using. Cover tightly and cook on low heat (dum) for 10-15 minutes.

Step 4: Make Chicken Shashlik

Mix chicken cubes with corn flour, white pepper, vinegar, oil, egg, chicken powder, and a pinch of salt. Let it marinate for 10 minutes.

Heat oil in a pan. Fry the marinated chicken for 2 minutes. Remove extra oil. Add garlic paste and sauté for a minute. Now add vegetables and cook for 2 more minutes.

Add chili sauce, vinegar, ketchup, white pepper, sugar, and salt. Add broth and cook on high heat until the sauce thickens.

Serving Suggestion

Serve the flavorful Saudi Kabsa Chicken and Rice with the saucy Chicken Shashlik on the side. You can also pair it with a fresh salad, yogurt, or fried egg rice.

Kabsa is more than just a dish—it’s a Middle Eastern experience. With this easy recipe and homemade Kabsa spice mix, you can bring authentic Saudi flavors right into your kitchen. Whether it’s for a weekday dinner or a special gathering, Kabsa will always impress.

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