Chicken Kabsa

Chicken Kabsa

An aromatic rice together with succulent chicken that was slowly simmered in a spicy broth of tomatoes and spices. This exotic dish is full of flavour and a definite crowd pleaser.

  • Recipe serves:5-6
  • Preparation Time15 Minutes
  • Cooking Time30 Minutes


  • 4 cups Basmati rice
  • 300g onions, thinly sliced
  • 1 kg chicken cut in to large pieces
  • 3 Knorr Seasoning Cubes
  • 1 dry lemon
  • 1 bay leaf
  • 1 teaspoon cumin powder
  • 1 teaspoon pepper powder
  • 1 teaspoon cardamom powder
  • 1 cinnamon stick
  • 4-5 cloves
  • 6 tomato diced
  • 3 cups tomato juice
  • 3 tablespoons Astra
  • 6 cups water
  • Oil to deep fry


  • Deep fry half the amount of onions till golden brown and set aside. Soak basmati rice in water for 20 minutes.
  • Add Knorr seasoning cubes, pepper powder, cumin powder, cardamom powder and cloves to the chicken pieces. Rub well and let it marinate for 10 minutes.
  • Melt Astra in a pan. Add in the remaining onions and sauté for few minutes.
  • Add chicken and all of its marinade sauté.
  • Then add tomato, tomato juice, bay leaf, cinnamon, dry lemon and mix well. Season to taste.
  • Pour the water and bring to boil. Drain basmati rice and add to the chicken mixture.
  • Bring to boil. Then reduce heat, cover and simmer till rice is done.
  • Garnish with fried onion. Serve hot
  • Chef’s Tip:

    If you do not have dry lemon, grate the skin of oranges, fry till a tangy flavor is developed. Use 1 -2 tablespoons of this to flavor the rice.