Kabssa Recipe: How To Make It Perfect Every Time

Introduction of kabssa recipe

Tender meat, fluffy spiced rice, and rich flavors filling the beaf—that’s the secret to the Kabsa Recipe. This iconic Middle Eastern dish isn’t just a meal; it’s a celebration of bold spices, colorful presentation, and delicious comfort food.
Kabsa is famous for its balanced blend of cardamom, cloves, and bay leaves, slow-cooked with tender meat and aromatic rice. It’s the dish that brings families together, turning an ordinary dinner into a feast.

Kabsa is so beloved that you’ll find dozens of variations of it across the Gulf—from chicken and lamb to versions using shrimp or even camel meat! This Kabsa Recipe is simple to prepare, easy to make, and will be a hit with everyone.
It will become your favorite. Kabsa is a little simpler, a little more aromatic, and perfect for weeknight dinners or special gatherings

Main Ingredients for Kabsa Recipe

2 cups of basmati rice (washed and soaked for 30 minutes)

Lamb (cut into 6-8 pieces)

1 large onion (finely chopped)

3 garlic cloves (chopped)

3 cardamom pods

1 teaspoon of ground cumin

1 teaspoon of turmeric

3-4 whole cloves

2 bay leaves

3 cups of chicken broth or water

Salt and black pepper to taste

2 tablespoons of olive oil, ghee, and a knob of butter

Optional: raisins, roasted almonds, fresh coriander

Carrots, sliced lengthwise

Saffron, dissolved in ice cubes

Step-by-Step Preparation Method kabssa recipe

1-Add the rice

Add the soaked rice to the pot. Stir gently, bring to a boil, then reduce the heat and cover. Cook for 20 minutes or until the rice is tender and soft.

2-Fry the Spices

In a large pot, heat the oil and a little ghee. Add the carrots and stir-fry until the oil turns golden. Add the raisins and stir-fry for another minute. Remove the carrots and raisins and set aside. Add the onions and garlic to the oil and stir-fry until slightly wilted.
Add the meat pieces and cook until lightly browned on all sides. Add all the spices, cloves, and bay leaves. Mix well to coat the meat.

Add the saffron dissolved in ice cubes along with a pinch of turmeric. Stir and simmer for 5-7 minutes until the meat absorbs all the flavors.

3-Simmer with Stock

Pour boiling water over the top. Cover and simmer for 25-30 minutes until the meat is fully cooked.