Recipe by: Lusine Khachatryan


Serves: 6



  • 1/2 cup oil
  • 2 cups chopped onion
  • 1/2 tsp grated ginger
  • 15 pieces chicken, bone-in pieces (use larger pieces)
  • 1/2 tbsp orange zest
  • 1/2 tbsp ground pepper
  • 1/2 tbsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tbsp tomato paste
  • 2 cups tomatoes, chopped
  • 1 1/2 cups long grain rice/Kabsa rice, soaked in water for 45 mins
  • 1 cup shredded carrot
  • Salt, to taste

For topping the Kabsa

  • 1/2 cups almond, halved
  • 1/2 cup raisins


  • Place a large wide non-stick cooking pan over medium heat, add oil
  • Add onions and grated ginger, cook till onions turn brown
  • Add chicken pieces and saute for a few minutes.
  • To the chicken add: orange zest, ground pepper, ground cardamom, ground cinnamon, ground cloves, tomato paste, chopped tomatoes and salt.
  • Combine well and cook for a few minutes till the oil rises on top.
  • Now, add 3 1/2 cups water and cook the chicken covered for 20 minutes.
  • After the chicken has cooked, remove the chicken from the pan and place it to a baking pan and broil at high for 5 minutes or till the chicken turns brown. Be careful not to burn the chicken while broiling.
  • Taste and add more salt to the chicken stock.
  • To the remaining stock in the pan, add the soaked rice and shredded carrot.
  • Cover the pan tightly with its lid and cook till the rice has cooked well, about 20 to 25 minutes.
  • If the liquid dries out and you need to cook the rice more, add more water accordingly and cook the rice.
  • While the rice is cooking, heat a frying pan over medium heat, add 2 tbsp oil and add almonds to it, fry till it turns light golden brown, Keep aside in a paper towel.
  • In the same oil, add the raisins and fry till it’s puffed up, keep aside in a paper towel.
  • While serving: On a large platter, serve the rice first, top the rice with chicken and then sprinkle with fried almonds and raisins.


  • This is a very mild dish, there is no spice to it but it still tastes flavorful.
  • If you use long grained Kabsa rice, when cooked it still has that nice crunch.
  • You could use any kind of meat: lamb, goat, camel, beef etc.
  • Reduce the amount of carrot if you don’t want the dish to be too sweet.

Download PDF version here: saudi-arabian-kabsa-lusine-khachatryan