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

    Chicken Machboos (Saudi Arabian Kabsa)

    5 from 39 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 which is lamb shanks served over yellow rice with almonds and raisins
      Quzi (Authentic Iraqi Lamb over Rice)
    • Chicken Biryani on a Plate
      Arabic Biryani with Chicken | Authentic Iraqi Recipe
    • Maqluba served in a platter garnished with almonds and parsley. Forks, water cups, a plate with almonds in it, and a bowl with cucumber and yogurt is on the right top side of the frame
      Maqluba (Makloubeh) with Lamb (Arabic rice dish)
    • Chicken and rice plated on a white ceramic platter topped with cilantro, almonds and raisins, with a green bowl and purple glass in the background.
      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 39 votes
    Print Pin Rate
    Course: Mains
    Cuisine: middle eastern
    Keyword: Arabic Rice, Chicken Machboos, Kabsa, Machboos
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes 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. marlene says

      August 30, 2021 at 7:31 pm

      5 stars
      This recipe sounds simply scrumptious

      Reply
      • Amina Al-Saigh says

        September 18, 2021 at 5:18 pm

        Thank you Marlene!

        Reply
    2. Juweria says

      August 26, 2021 at 8:27 pm

      5 stars
      Delicious like all of her recipes!

      Reply
      • Amina Al-Saigh says

        September 18, 2021 at 5:18 pm

        Thanks for the great feedback Juweria! 🙂

        Reply
    3. Emily says

      July 14, 2021 at 2:13 am

      5 stars
      Great recipe! I used 10-12 chicken thighs and reduced chicken cook time. The recipe made a lot of rice, so after finishing the chicken leftovers, we paired the rice with other meals this week! I was skeptical of not adding more water than the recipe called for, but Amina’s recipe was spot on!
      Next time (there will definitely be a next tome!), I will deglaze the bottom of the pan when adding rice. Mine burnt a little bit - but only because I didn’t read the recipe carefully enough 🙂

      Reply
    4. Laura Holley says

      May 30, 2021 at 1:21 am

      5 stars
      So I made this tonight and it was absolutely delicious! I am not very domestic and even I was able to follow this recipe and impress my family! These tips really helped. We added fresh bread from our local Arabic store which was the perfect addition. bialeafiata!

      Reply
      • Amina says

        June 08, 2021 at 3:48 am

        So glad you made this successfully and enjoyed it Laura! Thanks for sharing your experience 🙂

        Reply
    5. Moe says

      May 23, 2021 at 11:04 am

      Hi Amina,

      Wanted to thank you for sharing this brilliant recipe, I have tried it this Ramadan just passed when had people over and it was so tasty, everyone was so impressed!

      All the best,

      Moe

      Reply
    6. Aisha says

      May 20, 2021 at 2:15 pm

      5 stars
      I had made this for iftar and it was PHENOMENAL!! I can’t wait to make this again!

      Reply
    7. Martin says

      April 19, 2021 at 10:32 am

      This is the most delicious meal I've cooked in a while. Simply sensational. Everyone loved it at home. Thanks so much for sharing!!

      Reply
      • Amina says

        April 22, 2021 at 2:30 am

        I'm so glad you and your family enjoyed it Martin! Thanks for the feedback 🙂

        Reply
    8. Lilliana Kedzierski says

      April 19, 2021 at 1:32 am

      Am. I making sense?

      Reply
      • Amina says

        April 22, 2021 at 2:30 am

        Hi Lilliana - I'm afraid part of your comment probably didn't get posted?

        Reply
    9. Laura says

      April 14, 2021 at 7:51 pm

      5 stars
      This was delicious! I was always a bit scared of cooking Arabic food, but this one was so easy to make! My boyfriend (from Iraq) also loved it. Thank you!!

      Reply
      • Amina says

        April 18, 2021 at 9:15 pm

        I'm so glad this worked out well for you Laura! I got your back when it comes to Arabic food 😉

        Reply
    10. Leslie says

      March 28, 2021 at 3:31 am

      I like the recipe (especially baking the chicken seperately) and will try it.
      You might want to mention which of the ingredients are in powdered form.
      I'm pretty sure these are all powdered but a novice cook may not know that.
      ½ teaspoon allspice
      1 teaspoon cinnamon
      ½ teaspoon black pepper

      Reply
      • Amina says

        April 18, 2021 at 9:16 pm

        Great point Leslie - thanks so much for letting me know 🙂

        Reply
      • Sajeda says

        May 27, 2021 at 8:25 am

        How do you make all spice?

        Reply
    11. Jaime bautista says

      March 18, 2021 at 9:14 am

      5 stars
      Mouth watering recipe. Well demonstrated and easy to follow.

      Reply
      • Amina says

        April 18, 2021 at 9:16 pm

        Thanks so much for the feedback Jaime! 🙂

        Reply
    12. Saraspathi Appavoo says

      March 07, 2021 at 7:59 am

      I tried this recipe first time cooking this dish it turn out well but I didn’t follow the measurements of water
      So the rice was a bit soggy
      Overall the taste was there
      Thanks for recipe

      Reply
      • Amina says

        March 10, 2021 at 5:32 pm

        I'm so glad you enjoyed it! 🙂

        Reply
    13. Hiba says

      January 05, 2021 at 4:43 am

      Amazing once again Amina!!!!

      Reply
      • Amina says

        April 18, 2021 at 9:16 pm

        I'm so happy you enjoyed it Hiba! 😀

        Reply
    14. Sarra says

      January 04, 2021 at 8:44 pm

      5 stars
      Amazing recipe so aromatic and flavorful. Thank you!

      Reply
    15. sarah says

      January 04, 2021 at 3:52 pm

      5 stars
      I've never met a machboos recipe, I didn't love and yours is no exception. Amazing flavours, good technique and excellent presentation, if I could give more than 5 stars I would.

      Reply
    16. OT says

      January 03, 2021 at 6:00 am

      5 stars
      First time making this and recipe turned out great.

      Reply
    17. Sarah Salim says

      December 15, 2020 at 10:52 pm

      5 stars
      This is such an easy and great recipe for Kabsa. I was afraid the flavors would come out too strong as I've never used dried limes before but everything was perfectly balanced. Saving this one for sure!

      Reply
      • Amina says

        April 18, 2021 at 9:17 pm

        Thanks so much for the feedback Sarah - very happy you enjoyed it!

        Reply
    18. Noufeera says

      November 21, 2020 at 11:23 pm

      5 stars
      Super easy recipe and the flavours were on point. My picky kids wiped their bowls clean. This recipe is a keeper!

      Reply
      • Amina says

        December 10, 2020 at 2:30 am

        Wow - so happy to hear the feedback! Thanks so much and I'm glad your kids enjoyed it! 🙂

        Reply
    19. T Dubbs says

      October 19, 2020 at 11:34 am

      5 stars
      Followed the recipe to a T and it came out amazing!! Thank you!! Can I make using chicken breast?

      Reply
      • Amina says

        October 21, 2020 at 1:39 am

        I'm so glad to hear you enjoyed it! You can use chicken breast, but it tends to dry out much easier if left too long in the oven than chicken thighs or legs. For best results, use legs/thighs but if you only have breast use it and just watch in the oven. It'll need less cooking time than what the recipe calls for as it will be boneless as well.

        Reply
    20. Merwa says

      August 16, 2020 at 10:31 pm

      5 stars
      I’m no cook... wanted to give this a try and OH MY GOD!!!! Amazing!!! Easy easy! Just make sure you follow the steps and you got an amazing dish!!

      Reply
      • Amina says

        August 25, 2020 at 4:27 pm

        Thank you so much for the lovely review Merwa! So glad you liked it! 🙂

        Reply
    Newer Comments »

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    Hi friend! I'm Amina, a wife and busy mother of two. And I know you're super busy too. I'm here to help you figure out dinner for your family with my easy, quick, and Middle Eastern inspired recipes. Hope you enjoy your stay - and please - have a look around and get in touch!

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