Warm, fragrant, and deeply comforting, Kabsa also known as Machboos in parts of the Gulf is one of the most beloved rice dishes across the Middle East. Made with long‑grain basmati rice, slow‑cooked tender chicken, and a signature blend of aromatic spices, this dish is a one pot celebration of aroma, flavour, and tradition.
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What Is Kabsa (Machboos)?
Kabsa is the national dish of Bahrain. It is also the national dish of Saudi Arabic. Kabsa is a spiced rice dish traditionally made with chicken, lamb, or goat, simmered together with tomatoes, onions, and warming spices until deeply flavourful. In Kuwait, Omar, Bahrain, and Qatar, the same dish is commonly called Machboos, while Saudi‑style Kabsa often leans slightly smokier and spicier.
'Machboos' actually means 'to compress' in Arabic and 'kabsa' refers to putting rice on meat once cooked.
Despite regional variations, the soul of the dish remains the same: fluffy colourful basmati rice infused with stock and spices, topped with tender golden brown meat and often garnished with toasted nuts such as almonds. Some people add raisins but I prefer to add pomegranate.
Why You'll Love This Recipe
- One‑pot meal with incredible depth of flavour
- Naturally gluten‑free
- Easily customisable with chicken, lamb, or vegetables
- Perfect for family dinners and special gatherings
- Even better the next day.
Key Ingredients for Authentic Chicken Machboos
This chicken kabsa or Machboos ala Dajaj (Chicken and Rice) recipe relies on simple ingredients layered thoughtfully to create deep, unmistakable flavour. Each component plays a specific role, so quality and balance matter.
Notes - Ingredients I forgot to photograph are under 'other'.
Black Limes come in various colours (which can be confusing) including a light beige.
Pepper - I used Red Pepper on this occassion but traditionally Green Pepper is used and is better in this recipe.
Chicken
Whole chicken, cut into pieces, or bone-in chicken thighs/drumsticks
Bone-in chicken is essential for authentic kabsa-the bones enrich the stock and give the rice its signature savoury depth. You can use Skin on or Skin off.
Rice - Aged basmati long-grain rice
Long-grain basmati is non-negotiable for kabsa. Ageing reduces moisture, allowing the grains to cook up fluffy, aromatic, and separate rather than sticky.
Aromatics
Onions - diced or thinly sliced and deeply caramelised; this forms the flavour backbone
Garlic cloves - adds warmth and savoury balance
Ginger - Adds heat and warmth
Green Chillies - Adds heat
Green Pepper - Adds a freshness and slightly bitter flavour.
Fresh tomatoes (or pureed plum tomatoes) and tomato paste - provide acidity, colour, and richness.
Whole Spices (for aroma)
Cinnamon sticks - subtle sweetness and warmth. You can use Ground Cinnamon instead.
Green cardamom pods - floral, citrusy notes
Bay leaves - earthy undertones
Black lime (loomi) - Dry lime (also known as loomi or black limes) are what truly set kabsa apart. Originally from Persia and now widely used across Iraq and the Gulf, these limes are boiled in brine and sun-dried until they become dark, hard, and intensely flavourful. When pierced and added whole to rice, soups, or stews, they release a deep, tangy, slightly smoky sourness that's impossible to replicate.
Loomi can also be ground into a powder, but whole dried limes are best-the flavour stays fresher and more vibrant.
Ground Spices (for depth)
All Spice - citrusy, nutty and earthy warmth
Red Chilli - colour and mild heat
Black pepper - gentle heat
Baharat - Baharat simply means "spice" in Arabic, and it's one of those blends that instantly brings a dish to life. Made with warming spices like black pepper, paprika, cumin, coriander, cinnamon, cloves, cardamom, and nutmeg, it adds depth without being overpowering.
Liquids & Fats
Water or chicken stock - becomes the cooking liquid for the rice; stock adds extra depth.
Neutral oil and ghee - for sautéing and richness
Optional Garnishes
Toasted almonds - crunch and richness.
Pomegranate - colour and crunch.
Fresh coriander - freshness and colour.
Step-by-step instructions
Build the Base
Heat oil in a large pot over a medium heat.
Add the onion and sauté for around 10 minutes until turning brown at the edges.
Add Spices
Add the cinnamon, cardamom, bay leaves and a saute for 1minute.
Add garlic, ginger, chillies, pierced limes, salt, pepper, baharat, all spice, chilli powder if using and diced pepper.
Stir well and fry for a further 2 minutes, then stir in the tomato paste/puree.
Sear the Chicken
Lay the chicken pieces in the pan and sear for 10 minutes on each side, then add the tomatoes. Cook for 5 minutes on medium, high.
Simmer the Chicken
Add Water and bring to a simmer.
Increase the heat to medium-high.
Cover with a lid and leave to simmer for 20 minutes, or until the chicken is cooked through.
Add Rice
Once the chicken is cooked, add the rice.
Reduce the heat to low, place a tea towel over the top of the pot, then add then saucepan lid (this will help create more steam and make your rice fluffy).
Leave to cook for about 20 minutes. Then rest for 10 minutes.
Garnish the Rice
Meanwhile, toast almonds in a dry frying pan over a medium heat for about 5 minutes until golden.
Once your rice is cooked, add to a platter and top with toasted almonds, fresh coriander and pomegranate seeds.
Expert Tips for Perfect Kabsa Every Time
- Soak the rice for at least 20-30 minutes to ensure long, separate grains.
- Use bone‑in chicken for richer flavour.
- Don't rush the onions-deep caramelisation equals better taste.
- Balance the spices; Kabsa should be aromatic, not overpowering.
- Rest before serving to allow the rice to fully absorb steam.
Variations & Substitutions
Lamb Kabsa: Use shoulder or leg pieces; extend simmer time.
Seafood Machboos: Shrimp or firm fish added near the end.
Vegetarian Kabsa: Replace meat with chickpeas, cauliflower, or potatoes and use vegetable stock.
Smoky Kabsa: Finish with a charcoal smoking method for a traditional touch.
Add a full Chicken - Add whole chicken bone in. Spatchcocked works well.
What to Serve with traditional Kabsa
To serve, gently spoon the fragrant rice and chicken onto a large platter, picking out the whole spices as you go. Then finish with a generous scattering of toasted almonds or pine nuts and sweet raisins.
Serve with:
Cooling yogurt or laban
Simple cucumber‑tomato salad such as Indian Kachumber Salad - Tomato, Cucumber, Onion Salad
Daqoos (spicy tomato sauce)
Fresh lemon wedges
Storage & Reheating
Store leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop with a splash of water or stock.
Kabsa freezes well for up to 2 months.
Frequently Asked Questions (FAQs)
Is Kabsa spicy?
Not traditionally. It's aromatic rather than hot, though I add chilli for some heat.
Can I make Kabsa in a rice cooker or Instant Pot?
Yes-adapt the sauté steps first, then pressure cook or use the rice setting.
What rice is best for Kabsa?
Aged basmati rice gives the best aroma and texture.
Is Machboos the same as Biryani?
No. While both are spiced rice dishes, Kabsa/Machboos is less layered and uses fewer spices than biryani.
More Middle Eastern Recipes:
Mujadara - Lebanese Rice and Lentils with Caramelised Onions
Saudi Champagne - A Refreshing Middle Eastern Mocktail
Shorbat Adas - Arabic (Middle Eastern) Lentil Soup
Slow Cooked Middle Eastern Lamb Shoulder with Harissa (Falling Off the Bone)
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📖 Recipe
Kabsa (Machboos): the Middle East's iconic Chicken and Rice Dish
Ingredients
- 3 tablespoon Oil Neutral
- 2 tablespoon Ghee
- 2 Onions Sliced
- 2 Cinnamon
- 6 Green Cardamom
- 2 Bay Leaves
- 6 cloves Garlic crushed, or 1 tablespoon Paste
- 1 tablespoon Ginger Paste
- 2 Green Chillies crushed, or 1 teaspoon Green Chillies
- 2 Black Dry Limes Pierced all over
- 3 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 3 tablespoon Baharat
- ½ teaspoon All Spice
- 1 teaspoon Chilli Powder Optional
- ½ Green Pepper Diced
- 2 tablespoon Tomato Puree
- 8 Chicken Legs Drumsticks and Thighs combine, whole or divided (about 1 - 1.5kg Chicken, bone in)
- 3 Tomatoes Diced, or 225g pureed Plum Tomatoes from a tin
- 6 cups Chicken Stock
- 3 cups Rice Long grain Basmati
Garnish
- 2 tablespoon slivered almonds
- 1 - 2 tablespoon Pomegranate Arils
- Fresh Coriander
Instructions
Build the Base
- Heat oil in a large pot over a medium heat.Add the onion and sauté for around 10 minutes until turning brown at the edges.
Add Spices
- Add the cinnamon, cardamom, bay leaves and a saute for 1minute.Add garlic, ginger, chillies, pierced limes, salt, pepper, baharat, all spice, chilli powder if using and diced pepper.Stir well and fry for a further 2 minutes, then stir in the tomato paste/puree.
Sear the Chicken
- Lay the chicken pieces in the pan and sear for 10 minutes on each side, then add the tomatoes. Cook for 5 minutes on medium, high.
Simmer the Chicken
- Add Stock and bring to a simmer.Increase the heat to medium-high. Cover with a lid and leave to simmer for 20 minutes, or until the chicken is cooked through.
Add Rice
- Once the chicken is cooked, add the rice.Reduce the heat to low, place a tea towel over the top of the pot, then add then saucepan lid (this will help create more steam and make your rice fluffy).Leave to cook for about 20 minutes. Then rest for 10 minutes.
Garnish the Rice
- Meanwhile, toast almonds in a dry frying pan over a medium heat for about 5 minutes until golden.Once your rice is cooked, add to a platter and top with toasted almonds, fresh coriander and pomegranate seeds.
Notes
Expert Tips for Perfect Kabsa Every Time
- Soak the rice for at least 20-30 minutes to ensure long, separate grains.
- Use bone‑in chicken for richer flavour.
- Don't rush the onions-deep caramelisation equals better taste.
- Balance the spices; Kabsa should be aromatic, not overpowering.
- Rest before serving to allow the rice to fully absorb steam.
Variations & Substitutions
Lamb Kabsa: Use shoulder or leg pieces; extend simmer time. Seafood Machboos: Shrimp or firm fish added near the end. Vegetarian Kabsa: Replace meat with chickpeas, cauliflower, or potatoes and use vegetable stock. Smoky Kabsa: Finish with a charcoal smoking method for a traditional touch. Add a full Chicken - Add whole chicken bone in. Spatchcocked works well.What to Serve with traditional Kabsa
To serve, gently spoon the fragrant rice and chicken onto a large platter, picking out the whole spices as you go. Then finish with a generous scattering of toasted almonds or pine nuts and sweet raisins. Serve with: Cooling yogurt or laban Simple cucumber‑tomato salad such as Indian Kachumber Salad - Tomato, Cucumber, Onion Salad Daqoos (spicy tomato sauce) Zhug Fresh lemon wedgesStorage & Reheating
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or stock. Kabsa freezes well for up to 2 months.Frequently Asked Questions (FAQs)
Is Kabsa spicy?
Not traditionally. It’s aromatic rather than hot, though I add chilli for some heat.Can I make Kabsa in a rice cooker or Instant Pot?
Yes—adapt the sauté steps first, then pressure cook or use the rice setting.What rice is best for Kabsa?
Aged basmati rice gives the best aroma and texture.
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