Kabssah (رز بخاري)

Kabssah (رز بخاري)

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رز بخاري ـ عربي
People in the Arab world cook and serve almost rice every day. Kabssah is one of the dishes made from rice and cooked in many different ways. The best type of rice used to make kabssah is Basmati rice. It can be cooked with either lamb, beef, whole chicken, or chicken breasts.  Kabssah is also called Machbus in some regions. In this recipe, I used chicken breasts and Basmati Rice that I got from Costco.  Sometimes I use Uncle Ben’s Original Rice.

One of the important things in making Kabssah or any type of rice is washing the rice and soaking it in water. I wash the rice by rinsing it twice. Rinsing the rice will help remove loose starch and make it less sticky. After the rice is rinsed, let it soak for 1/2 hour.


  • 1 ½ cup Basmati Rice
  • 1 cup white onion chopped
  • 3 chicken Breasts (each one cut into 7 to 8 square pieces)
  • 2 cloves of garlic minced
  • 3-4 tbsp. Mazola corn oil
  • 1 cup tomato sauce
  • 1 whole jalapeno
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp cumin
  • 3 small cinnamon sticks
  • 6 cardamom pods
  • 5 whole cloves or 1/2 teaspoon minced cloves
  • 3 cups boiled water
  • 1 cup shredded carrots


  1. Rinse the rice and pour off excess water.  Repeat three times then let the rice soak in water until it is needed (in step 7).
  2. In a cooking pot combine oil, onion and garlic. Sauté until onion is tender.
  3. Add chicken and spices. Cook on medium heat for about 5 minutes stirring constantly until chicken is white in color.
  4. Add tomato sauce, carrots and 3 cups of water.
  5. Bring to a boil. Then cover the pot, turn it down to medium heat, and let it cook for 15 minutes.
  6. Remove the chicken, cover with aluminum foil, and set aside.
  7. Remove excess water from rice and add the rice to the tomato sauce.
  8. Bring to a boil. Cover and simmer for about 25 minutes or until rice is cooked and tender.
  9. Top the rice with the cooked chicken and garnish with chopped parsley


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