Kabsa (Machboos): the Middle East’s iconic Chicken and Rice Dish

Kabsa (Machboos): the Middle East’s iconic Chicken and Rice Dish

Safira

Kabsa (Machboos): the Middle East’s iconic Chicken and Rice Dish - 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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Course Main Course

Cuisine Bahrain, Middle Eastern, Oman, SAudi Arabia

Servings

Calories 844 kcal

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 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.

Nutrition

Calories: 844kcalCarbohydrates: 101gProtein: 49gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 177mgSodium: 1778mgPotassium: 1111mgFiber: 6gSugar: 9gVitamin A: 749IUVitamin C: 24mgCalcium: 108mgIron: 4mg

Keyword Kabsa, Machboos, One pot chicken and rice

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