Authentic Saudi Kabsa with Fork & Spoon Ghee
Authentic Saudi Kabsa with Fork & Spoon Ghee
Kabsa is a traditional Saudi dish that gathers families around a rich, flavorful meal.
The real secret behind its authentic taste starts with the ghee.
In this recipe, we use Fork & Spoon Ghee for a rich flavor and aroma that awakens the appetite.
Fork & Spoon Ghee — The Secret of Authentic Flavor
Premium ghee that gives the rice a beautiful shine and deep aroma.
Perfect for Kabsa, Mandi, Maqluba, and traditional large meals.
Required Tools
- Heavy-bottom pot with tight lid
- Strainer for washing rice
- Board and knives for cutting meat/chicken
- Wooden ladle
Ingredients
Base (Meat/Chicken)
- 1 kg lamb pieces (or whole chicken 1.2–1.5 kg cut into 8 pieces)
- 3 cups long-grain basmati rice — washed and soaked for 30 minutes
- 3 tbsp Fork & Spoon Ghee
- 2 large onions, finely chopped
- 3 crushed garlic cloves
- 2 large tomatoes, chopped
- 2 tbsp tomato paste
- 2 green chili peppers (optional)
- Salt to taste
- 5 cups broth (or hot water with a stock cube)
Kabsa Spices
- 1 tsp turmeric, 1 tsp cumin, 1 tsp ground coriander, 1 tsp paprika
- 1.5 tsp mixed Kabsa spices
- ½ tsp ground cinnamon, ¼ tsp ground cardamom
- Whole spices: 3 cardamom pods + 2 cloves + 2 bay leaves + 1 cinnamon stick
- A pinch of saffron soaked in 2 tbsp warm water (optional)
For Garnish
- Toasted almonds/pine nuts + golden raisins
- Lemon slices + Daggous sauce/green salad
Step-by-Step Preparation
- Prepare the rice: Wash the rice until water runs almost clear, soak for 30 minutes, then drain.
- Brown the onions: Heat Fork & Spoon Ghee in a heavy pot over medium heat, add onions until golden, then add garlic for 1 minute.
- Sear the protein: Add lamb/chicken pieces and brown them well until edges caramelize (8–10 minutes).
- Tomatoes & spices: Add tomatoes, paste, chili, ground spices, and whole spices. Stir for 4–5 minutes.
- Broth & cooking: Add hot broth to cover the meat. Cover and cook on low heat until meat is tender (45–60 min).
For chicken: 25–30 min. - Adjust liquid: Recalculate the liquid to ensure for every 1 cup rice you have ≈ 1.25–1.5 cups liquid (depending on rice type).
- Add the rice: Spread the drained rice gently without excessive stirring.
When small holes appear on the surface, reduce the heat to very low. - Steaming: Drizzle saffron water on top (optional), cover tightly for 20–25 minutes until rice cooks fully and absorbs the flavors.
- Rest & serve: Turn off the heat and let the Kabsa rest covered for 5 minutes.
Fluff gently and serve garnished with nuts and raisins.
💡 Tips for Perfect Kabsa
- Washing rice well removes excess starch and keeps the grains fluffy.
- Browning onions and meat creates deeper flavor and a more vibrant color.
- Avoid overmixing after adding the rice so grains don’t break.
- If grains seem firm: add 2–3 tbsp hot water and continue steaming for a few minutes.
- Pressure cooker reduces meat cooking time to 20–25 minutes (then continue the recipe normally).
Variations & Alternatives
Chicken Kabsa
- Follow the same steps but reduce the main cooking time before adding rice to 25–30 minutes.
Saffron Touch
- For enhanced color: drizzle saffron water on half the rice surface, then mix gently before serving.
Richer Broth
- Set aside some broth and boil it with a cinnamon stick and cardamom pods, then return it to the pot before adding rice.
Nutritional Information (Approx. per 1 of 6 servings)
| Calories | ~ 690 kcal |
| Carbs | ~ 75 g |
| Protein | ~ 32 g |
| Fat | ~ 28 g |
| Sodium | Varies depending on salt & broth |
*Values are approximate and may vary based on meat type, ghee amount, and broth used.