Kabssa Recipe: How To Make It Perfect Every Time

Introduction OF kabssa

the flavorful Middle Eastern dish that brings together aromatic rice, tender meat, and a perfect blend of spices is a kabssa recipe. Traditionally prepared in Saudi Arabia, it has become a favorite across the region because of its rich taste and festive appeal.

Moreover, the combination of basmati rice, cardamom, cloves, and turmeric creates a warm and inviting aroma that makes it truly special. In addition, the slow-cooked meat infuses the rice with deep flavors, ensuring every bite is satisfying.

As a result, this recipe is not just a meal—it is a symbol of hospitality and togetherness. Whether served during family gatherings, special celebrations, or even as a comforting weekend dinner, this recipe offers a perfect balance of taste, tradition, and joy.

Main Ingredients for Kabsa Recipe

• 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

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.