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    Home » Recipes » Main Dishes » Chicken » Chicken Machboos (Saudi Arabian Kabsa)

    Chicken Machboos (Saudi Arabian Kabsa)

    5 from 37 votes
    August 12, 2020 (last updated December 3, 2022) by Amina Al-Saigh

    Jump to Recipe Jump to Video Print Recipe

    This post may contain affiliate links.

    Chicken Machboos, also known as Kabsa, is a popular rice dish from the Arabian Gulf made with either lamb or chicken. The term 'Machboos' or 'kabsa' actually means pressed in Arabic. It has slight variations from region to region. One thing remains common though: use of whole spices, and cooking the meat in the broth/sauce for the rice in order to get even more flavour.

    Chicken Machboos served in a dish topped with chicken legs, pine nuts, raisins and whole spices

    I first discovered it in Kuwait where I visit quite often since my husband spent a good part of his teenage years there. Every time we would eat out at an authentic Kuwaiti restaurant, we would both always order Machboos. If you haven't tried it and you love Arabic cuisine and middle eastern rice dishes... I have humbly re-created it for you at home and I love my version of it. It's actually pretty easy to make, and it does come together quickly. Also, if you love lamb, you have to try my Lamb Kabsa too!

    Now one thing to note. Machboos is different from Chicken Mandi. Both are rice and meat dishes, but they differ in the spices used and the colour of the rice. Mandi has a vibrant yellow colour, while Machboos is reddish brown.

    Some people also confused Machboos with Biryani. And while there are some similarities to the Indian or Pakistani version of Biryani, it's not even close to the Arabic / Iraqi version of Biryani which typically has more vegetables mixed into the rice.

    Tips for making the best Machboos

    Now hear me out: machboos is made in all kinds of ways throughout the Gulf, and I'm sure there are even variations from one family recipe to another. The basic elements are always there though: whole spices, rice, meat. This is my take on it and some of my tips to achieving a great tasting Machboos:

    • Lots of onions. This tip actually rings true for me in many many Arabic dishes. Onions are the secret weapon for imparting a depth of flavour in a lot of rice dishes. So don't skimp on the onion and make sure you give them some proper loving and get them nice and soft and caramelized.
    • Using good quality whole spices. This one is another major key, because that's where all the fragrance and flavour is coming from. Use fresh whole spices if you can from a good quality source.
    • Using dry lime. Dry lime can be hard to find if you don't have an Arabic grocer in the area, but they are a key ingredient in Machboos. They're used a lot in Iraqi cooking as well, and they give a citrusy yet earthy flavour to the broth. If you don't have whole dry lime, you can use dry lime powder. If you really can't find it, you can skip this. It'll still taste great - but do try to get them!
    • Cooking the chicken in the sauce. When the chicken is added to the sauce to cook, its picking up the delicious sauce flavour and also making the broth/sauce more flavourful. Bone-in chicken is preferred for extra flavour. Some people also keep the chicken in the pot and cook the rice with it, whereas in my recipe I remove it to broil it in the oven as we like it crispy.
    • The right water to rice ratio. I use Basmati rice in this recipe, and although its usually a 1:1.5 rice to water ratio, because we are also using a lot of onions which release liquid, as well as tomato sauce, we need to use slightly less water. I've found the ratio listed in the recipe to be perfect for fluffy rice that isn't mushy. Be sure to measure accurately and keep the rice pot covered for the duration of the cooking time.
    Chicken Machboos served in a dish topped with chicken legs, pine nuts, raisins and whole spices

    How to serve Machboos

    To plate the dish, spoon the rice in a large tray or serving dish, removing the whole spices as you go. Then add the broiled chicken on top. Then garnish with the toasted almonds or pine nuts and raisins. Because there's so much flavour in the rice, I actually love to eat it as is. However, its typically also served with either plain yogurt, a yogurt cucumber salad, or with a fresh vegetable salad such as Fattoush.

    I really hope you guys give it a try. This dish is super comforting and we make it regularly. Usually there are no leftovers. If you try it, do give me your feedback in the comments, I'd absolutely love to hear what you have to say. Also send me a photo on Instagram!

    Chicken Machboos served in a dish topped with chicken legs, pine nuts, raisins and whole spices

    For more Middle Eastern dishes, check out:

    • Quzi (Authentic Iraqi Lamb over Rice)
    • Arabic Biryani with Chicken | Authentic Iraqi Recipe
    • Maqluba (Makloubeh) with Lamb (Arabic rice dish)
    • Chicken Mandi (Yemeni Chicken & Rice)

    Watch me make it!

    If you tried these recipes, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page - I'd love to hear from you! You can also hop on over to Instagram and say hello!

    chicken machboos served in a dish with chicken legs, pine nuts and raisins

    Chicken Machboos (Saudi Arabian Kabsa)

    This chicken Machboos is a popular Arabic rice dish. Onions, garlic, dry lime, cinnamon, cardamom and bay leaves are used to perfectly spice the rice to perfection. It's served with chicken that's been crisped up, along with toasted pine nuts and raisins. Such a soul satisfying dish and a must try for any lover of Arabic food!
    5 from 37 votes
    Print Pin Rate
    Course: Mains
    Cuisine: middle eastern
    Keyword: Arabic Rice, Chicken Machboos, Kabsa, Machboos
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 8
    Calories: 523kcal
    Author: Amina Al-Saigh

    Ingredients

    • 4 full chicken legs skin on, bone in (you can also use thighs - add 1-2 pieces per person)
    • ½ cup vegetable oil
    • 3 medium onions
    • 4 medium garlic cloves
    • 3 cinnamon sticks
    • 3 dry limes substitute 2 teaspoons dry lime powder if unavailable
    • 3 bay leaves
    • 5 green cardamom pods
    • ½ teaspoon allspice
    • ½ teaspoon cardamom powder
    • 1 teaspoon cinnamon
    • ½ teaspoon black pepper
    • 2.5 teaspoons salt
    • 1 cup tomato sauce
    • 2 tablespoons tomato paste
    • 3.5 cups basmati rice long grain
    • 4.5 cups water
    • ⅓ cup raisins
    • ⅓ cup slivered almonds or pine nuts

    Instructions

    • Start by preheating the oven to 400F
    • Finely dice the onion and crush the garlic
    • To a large non-stick pot, add the oil and heat for 1 minute. Then add the onions and cook for 5 minutes until slightly softened
    • Add the whole spices (cinnamon, cardamom, dry lime, and bay leaves) along with the crushed garlic and cook for a further 5 minutes
    • Add the tomato paste and cook for 2 minutes, using a wooden spoon to smear the paste on the bottom of the pan and caramalize it
    • Add the ground spices (salt, black pepper, cinnamon, cardamom and allspice) as well as the tomato sauce and 1 cup of water. Allow to simmer for 3 minutes
    • Add the washed chicken legs and cover them in the sauce mixture. Cover the pot and allow to cook for 20 minutes, flipping the chicken halfway through
    • Wash and rinse the rice several times until the water runs clear
    • Remove the chicken legs, sprinkle with extra salt and pepper (if desired) and place them on a baking sheet lined with foil. To finish cooking them, bake in the oven for 20-25 minutes until juices run clear. Broil for 2 minutes to crisp the skin
    • Add the rice to the pot along with the remaining 3.5 cups of water. Mix well but gently to incorporate the rice. Cover and bring to a boil for 1 minute. Once boiling, keep the rice covered, lower the heat to low and simmer for 20 minutes. Do not uncover the rice before the 20 minutes
    • Turn off the heat and let the rice stand for 5 minutes
    • Toast the pine nuts in a skillet with ½ tablespoon of vegetable oil on medium heat, stirring constantly until golden. This should take no more than 5 minutes
    • Remove the nuts and add the raisins using the same pan. Stir on high heat for 1-2 minutes to heat through and slightly caramelize
    • Open the pot and fluff the rice with a fork. Serve in a large dish, with the chicken legs on top and garnish with the pine nuts/almonds and raisins

    Video

    Notes

    • If you don't have dry limes, you can skip it. It adds a unique depth of flavour that is hard to replace with other ingredients. I encourage you to find it from your local middle eastern shop!
    • If you don't have full chicken legs, you can use thighs or drumsticks. I would not use chicken breast, dark meat will yield better results in this recipe

    Nutrition

    Calories: 523kcal | Carbohydrates: 82g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 988mg | Potassium: 565mg | Fiber: 5g | Sugar: 4g | Vitamin A: 275IU | Vitamin C: 15mg | Calcium: 95mg | Iron: 2mg
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      Comments

    1. Nida I says

      January 19, 2023 at 7:58 pm

      5 stars
      Hi. Amazing recipie. Kabsa is delicious. Could you please clarify wether tomato sauce in this recipe is actually tomato ketchup or what?
      Thanks.

      Reply
    2. abdulkarim says

      October 08, 2022 at 6:24 pm

      Thanks for your blog Lots of nice words in this article , nice to read , Do not stop.
      https://jetskirentaldubai.com/

      Reply
    3. Lakna says

      September 11, 2022 at 9:18 am

      5 stars
      Just superb…. All loved it. Thanks alot

      Reply
      • Amina Al-Saigh says

        September 17, 2022 at 6:32 pm

        You're very welcome! Thanks for the review!

        Reply
    4. Fatima says

      August 20, 2022 at 10:42 am

      5 stars
      It was my first time making kabsa and oh myyyy it turned out sooo goood.We devoured it completely. The only thing I did differently since I was running late was that instead of baking the chicken I pan fried it in a little oil at high heat to give it a slightly charred colour. Will definitely be making it again 10/10.

      Reply
      • Amina Al-Saigh says

        August 27, 2022 at 7:45 am

        I am so glad you enjoyed it Fatima! Thanks for stopping by 🙂

        Reply
    5. Samira says

      June 10, 2022 at 10:55 am

      5 stars
      yummy.....

      Reply
    6. Vera says

      April 22, 2022 at 3:38 am

      5 stars
      Hi, Amina 🙂 I would like to ask can if I add only 1 cup of rice how much water should I add to the sause?

      Reply
    7. Fatema says

      April 17, 2022 at 8:19 pm

      I tried this recipe and my whole family loooved it! So quick, easy and delicious. Highly recommend

      Reply
      • Amina Al-Saigh says

        April 18, 2022 at 6:52 am

        Thanks so much Fatema! 🙂

        Reply
      • Amina Al-Saigh says

        April 18, 2022 at 7:06 am

        Thank you Fatema!! 🙂

        Reply
    8. Aliya says

      February 14, 2022 at 6:08 pm

      Hi Amina, can you cook the Machboos with diced breast pieces? Would you need to alter the cooking times?

      Reply
      • Amina Al-Saigh says

        February 20, 2022 at 7:26 pm

        I wouldn't recommend using chicken breast. It will be dry tasting and doesn't have fat that's required to give this dish its flavour!

        Reply
    9. Hanadie says

      January 09, 2022 at 11:08 pm

      5 stars
      Delicious as always! Ì just had to add one extra cup of water my rice to cook.

      Reply
    10. Heyam says

      December 14, 2021 at 12:34 pm

      Hi! Quick question, can you add kabseh spice to the chicken right before putting it into the oven? Or will that interfere with the taste? Thanks!

      Reply
      • Amina Al-Saigh says

        December 18, 2021 at 9:58 pm

        Yes absolutely - you can do that!

        Reply
    11. Serene says

      September 12, 2021 at 6:22 am

      5 stars
      Hi,

      I’m curious as to what you meant by tomato sauce? Is that ketchup or a can of tomatoes or?
      Help!
      Love this recipe!!!

      Reply
      • Amina Al-Saigh says

        September 18, 2021 at 5:14 pm

        Hi Serene! I mean a can of tomato sauce, sometimes referred to as crushed tomatoes 🙂

        Reply
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