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Saudi Lamb Kabsamiddle-eastern
PlateMap recipe · #36

Saudi Lamb Kabsa

Saudi Arabia's best-known rice dish: lamb braised with dried black lime and whole spices, served over basmati rice cooked in the lamb broth, with almonds and raisins.

120minutes
6Servings
mediumDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 8done
Set up your tools

Heavy skillet, Saucepan or pot, Oven and tray, Grill and tongs

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Browning

    10 minutesHigh heat

    Heat the ghee in a heavy pot over medium-high heat and brown the lamb pieces with the sliced onion for 10 minutes.

    Success cue

    The lamb is browned and the onion golden.

  2. 02

    Spices

    3 minutesMedium heat

    Add the pierced dried limes, cinnamon, cardamom, 3 cloves, 2 bay leaves, the tomato paste and the grated tomatoes and stir for 3 minutes.

    Success cue

    The tomatoes darken and the spices smell strong.

  3. 03

    Braising

    1 hourGentle simmer

    Pour in the boiling water, cover and simmer on low heat for 60 minutes. Meanwhile, rinse the rice and soak it for 30 minutes.

    Success cue

    The lamb is tender and pulls away from the bone.

  4. 04

    Roasting

    10 minutesOven heat

    Lift the lamb onto a tray and place under the oven grill on high for 8 to 10 minutes.

    Success cue

    The edges are browned.

  5. 05

    Rice

    7 minutesHigh heat

    Measure 900 ml of the broth back into the pot, topping up with water if needed, and bring to a boil. Add the drained rice and cook uncovered on high heat for 7 minutes.

    Success cue

    The liquid has dropped to the level of the rice and small holes appear on the surface.

  6. 06

    Steaming

    20 minutesLow heat

    Turn the heat to the lowest setting, cover tightly with foil and the lid and cook for 20 minutes.

    Success cue

    The rice is tender and the grains are separate.

  7. 07

    Almonds and raisins

    5 minutesMedium heat

    Toast the almonds in a dry pan over medium heat for 3 to 4 minutes, then warm the raisins with them for 1 minute.

    Success cue

    The almonds are golden and the raisins plump.

  8. 08

    Serve

    2 minutes

    Spread the rice on a platter, place the lamb on top and scatter the almonds and raisins.

    Success cue

    The lamb sits on a bed of separate, glossy grains.

Cooking tips

Extra tip

Cooking rice in the direct lamb collagen broth infuses every grain with natural velvet richness.

  • • Piercing the black limes (loomi) allows the sour citrus essence to infuse deep into the broth

Common mistakes

  • • Guessing the broth instead of measuring it.
  • • Lifting the lid while the rice steams.
  • • Adding the dried limes whole without piercing them, so their flavor stays inside.

Serving ideasServe with a tomato and green chili salsa (daqqus) and plain yogurt or a green salad.

Potential allergens

Milk, Tree nuts

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

How do I store and reheat kabsa?

Refrigerate the rice and lamb within 2 hours for up to 3 days, or freeze them for up to 2 months. Reheat the rice covered with a few spoons of water and the lamb in the oven until hot all the way through.

Can I use chicken instead of lamb?

Yes. Use a whole chicken cut into pieces and simmer it for 35 minutes instead of 60. The rice and broth amounts stay the same.

Why is my rice mushy?

There was too much broth or the rice was not drained. Measure exactly 900 ml of broth and drain the soaked rice well.

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