Kabsa, written in Arabic as كبسة, transliterated, is a spice blend from Saudi Arabia that includes cinnamon, allspice, green cardamom, lemon, saffron, and white or black pepper, along with other optional spices like nutmeg and bay leaves.
This blend is primarily used in rice dishes with meat and vegetables, hence the name “kabsa rice” or Machboos (in Kuwait, Bahrain, Qatar), indeed a rice accompanied by various types of meat (usually chicken or lamb), but also fish.
The latter is also a one-pot dish made of long-grain rice cooked in the broth of the used proteins and enriched with a “baharat” spice mix, an aromatic blend of warm spices: cinnamon, cardamom, pepper, chili… and especially the famous loomi, dried black lime, which adds acidity and depth.
Unlike the Kuwaiti Machboos, which tends to be moister and spicier, kabsa rice is drier.
Both versions tell the story of maritime trade, spice routes, and Indian and Persian influences in Gulf cuisine.
It can be considered a sort of spiced pilaf rice with chicken – the following recipe – and in the video you’ll find the shrimp version: shrimp machboss.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Boiling
- Cuisine: Arab
- Seasonality: All seasons
Ingredients
- 4 chicken thighs
- 3 onions
- 4 cloves garlic
- 3 cinnamon sticks
- 5 cardamom
- 3 leaves bay
- 3 loomi
- 2 teaspoons ground spices (pepper, cinnamon, cardamom, chili)
- 250 ml tomato sauce
- 1 cup water
- 600 g Basmati rice
- 700 ml water
- as needed slivered almonds (and/or pine nuts)
- as needed raisins (optional)
- as needed salt and pepper
Preparation
In a large pan, brown the onion and garlic in oil. Add both whole and ground spices. Salt and pepper and the tomato sauce.
Brown for 3 minutes.
Add the cup of water and chicken thighs.
Cook for about 20 minutes.
Remove the chicken thighs and bake them in a tray with salt and pepper in the oven at 356°F for 25 minutes.
In the pot, add the rice, water, and let the rice absorb the water, covering the pot for about 20 minutes.
Toast the almonds, pine nuts, and if desired, the raisins.
Serve the rice topped with chicken and slivered almonds.
SAUDI KABSA: Your Way to Know Most Famous types of Saudi Kabsa , an English book that explains how to cook the best dishes with the “kabsa” spice mix.
What is the recipe for shrimp machboss?
🦐 Machbūs or Shrimp Machboss
Ingredients (for 4 people)
For the shrimp broth for 3 cups (750 ml) of shrimp broth
500 g whole shrimp with heads and shells → cleaned, shells used for broth
1 medium onion (halved)
½ garlic clove
½ lemon
1 cinnamon stick
salt
For the rice:
300 g long-grain rice, washed and soaked for 30–45 min
ghee
1 large onion, thinly sliced
1 ripe tomato chopped + 1 tablespoon of tomato paste
1 loomi (dried black lime) crushed
Spices: 2‑3 cardamoms, ½ cinnamon stick, 3‑4 cloves, 5‑6 black peppercorns
as needed slivered almonds or pine nuts
Procedure
Prepare the shrimp broth
Put shrimp shells and heads in a pot with onion, garlic, lemon, and cinnamon. Cover with water, bring to a boil, and then let simmer for 20–25 minutes. Strain the broth and keep it warm. [2][7]
Melt the ghee, add the spices, add the shrimp, cook for a few minutes, then set aside.
In the same pot, add the onion, tomato, paste and cook until the tomato melts.
Add drained rice, mix well, and add hot broth and loomi.
Bring to a boil, then cover, lower the heat, and cook for 15–20 minutes until the liquid is completely absorbed.
Once the rice is cooked, scatter the golden shrimp on top, cover, and let rest off-heat for about 8–10 minutes.
Garnish with slivered almonds or toasted pine nuts.
Mandi from Yemen, Machboos and Kabsa are similar in structure — rice + meat + spices — but what are the differences?
Mandi
• Origin: Yemen (Hadramawt)
• Cooking: in underground oven (tannour), with indirect heat
• Taste: light, smoked
• Also popular in: Saudi Arabia, UAE
Kabsa
• Origin: Saudi Arabia
• Cooking: all in one pot
• Taste: spiced, with tomato and sometimes dried fruits
• Versions: with chicken, lamb, goat, fish
Machboos / Majboos
• Origin: Gulf (Kuwait, Bahrain, Qatar)
• Cooking: similar to kabsa, but with “baharat” spice mix
• Long-grain rice, with the addition of dried black lime (“loomi”)
