1 hr 50 minRice & biryaniTimes are estimates, including soaking or resting where shown.
Chicken Kabsa
A warm-spiced family rice pot with dried-lime aroma.
Prep20 min
Cook1 hr 5 min
Soak / rest20 min
Total1 hr 45 min
Let’s get cooking.
- 01
Soak rinsed rice 20 minutes. Fry chopped onion in oil for 6 minutes. Add minced garlic, chopped tomato, tomato paste and all spices; cook 5 minutes.
- 02
Add chicken, pierced dried lime, salt and water. Cover and simmer 30 minutes until chicken is cooked through. Lift out the chicken and keep warm.
- 03
Measure 650 ml cooking liquid; add water if short or reserve any excess. Return liquid to the pot with drained rice. Cover and cook on low 18 minutes.
- 04
Rest rice 5 minutes. If desired, brown cooked chicken under a hot grill for 3–5 minutes while watching closely. Serve over rice; remove whole spices and lime.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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