Kabsa DajajSpiced Chicken and Rice

Name: Kabsa Dajaj (Spiced Chicken and Rice)
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Saudi Arabia
Ingredients: 1 pcs Whole Chicken; 400 g Basmati Rice (rinsed); 180 g Onion (finely chopped); 12 g Garlic (crushed); 250 g Tomato (finely chopped); 45 g Tomato Paste; 45 ml Ghee; 6 g Baharat; 3 g Cumin Powder; 3 g Coriander Powder; 2 g Turmeric Powder; 2 g Black Pepper; 10 g Salt; 1 pcs Cinnamon Stick; 2 pcs Bay Leaf; 1 g Clove; 1200 ml Chicken Stock; 40 g Raisin; 40 g Almonds (toasted); 15 g Fresh Coriander (roughly chopped)

Kabsa dajaj is a Saudi rice dish in which chicken, tomato, dried spices, and rice share the same seasoned cooking liquid. This home version finishes with raisins, toasted almonds, and coriander.

Prep

25m

Cook

1h 15m

Serves

Regional versions

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Estimated

Nutrition

Per serving

1470kcal

Calories

89g

Protein

76g

Fat

106g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Chicken

1pcs
Whole Chicken

Rice

400g
Basmati Rice (rinsed)

Base

180g
Onion (finely chopped)
12g
Garlic (crushed)
250g
Tomato (finely chopped)
45g
Tomato Paste
45ml
Ghee

Chicken

6g
Baharat
3g
Cumin Powder
3g
Coriander Powder
2g
Turmeric Powder
2g
Black Pepper
10g
Salt
1pcs
Cinnamon Stick
2pcs
Bay Leaf
1g
Clove
1.2l
Chicken Stock

Garnish

40g
Raisin
40g
Almonds (toasted)
15g
Fresh Coriander (roughly chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the ghee in a heavy pot over medium heat. Add the onion and cook until soft and lightly golden, then stir in the garlic.
02
Add the tomato and tomato paste and cook until thickened.
03
Add the chicken and season with the baharat, cumin powder, coriander powder, turmeric powder, black pepper, salt, cinnamon stick, bay leaves, and clove.
04
Pour in the chicken stock, bring to a gentle simmer, cover, and cook until the chicken reaches 74°C (165°F).
05
Lift the chicken onto a tray and keep warm. Strain the broth if desired and measure the amount needed to cook the rice.
06
Add the basmati rice to the pot, cover tightly, and cook over low heat until tender and the liquid is absorbed.
07
Rest the rice for 10 minutes, then place the chicken over it.
08
Scatter over the raisins, almonds, and fresh coriander and serve.

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