arabic rice

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!

Chicken Machboos (Saudi Arabian Kabsa)

chicken

vegetable oil

onions

garlic cloves

cinnamon

lime

bay leaves

green cardamom pods

allspice

cardamom powder

black pepper

salt

tomato sauce

tomato paste

basmati rice (long grain)

water

raisins

almonds

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 1/2 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

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!!

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

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

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!

First time making this and recipe turned out great.

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.

Amazing recipe so aromatic and flavorful. Thank you!

Mouth watering recipe. Well demonstrated and easy to follow.

https://www.youtube.com/watch?v=ty5PuJn8yZg

Easy & Delicious Chicken Machboos Recipe (Kabsa)

This Vermicelli Rice is a classic middle eastern rice pilaf served as a side to many stews and proteins.

15 Middle Eastern Rice Recipes Including Vermicelli Rice

vermicelli noodles

long grain rice (basmati preferred)

chicken stock or vegetable stock (optional)

Start by washing the rice several times until the water runs clear. Drain and set aside.

In a non-stick pot, heat the vegetable oil on medium heat. Then add the vermicelli noodles and cook until golden brown. Ensure you stir constantly as they tend to burn quickly. This should take 5-7 minutes

Once they are a golden brown, add the drained rice, the salt, and the stock cube. Stir together for for a few minutes so the rice grains are coated in the oil

Add the water, mix well, and allow it to come to a boil for a few minutes.

Once it starts to boil, cover the pot and reduce the heat to low. Leave it undisturbed for 20 minutes

Once 20 minutes is up, turn off the heat and keep the pot covered for another 5 minutes

Fluff with a fork and serve with some fresh parsley and toasted nuts if desired

This classic Arabic Rice with Vermicelli noodles is served as a side next to many Middle Eastern dishes such as stews and meats. It's SO easy to make but be warned: it's addictive. You only need 3 main ingredients: vermicelli noodles, rice, and oil. Give it a try!

Arabic Rice with Vermicelli

chicken stock cube (optional, can replace with vegetable stock)

I love this dish I mom used to make it for me , and now I want to make it for my kids.

I’ve made this numerous times &amp; everyone loves it! I usually serve it with shawarma or kafta…but i’ve also served it with roast chicken. My family absolutely love arabic food! I enjoy cooking all kinds of international foods…it’s my passion!

Super easy and a tremendous hit with my family &amp; friends. Now whenever we are invited to a potluck, everyone asks for my Arabic rice!

Thanks for this easy recipe! My daughters said this was the best rice they have ever tasted! :)

Our family adds 2 teaspoons of cinnamon when adding boiling water, from my great grandmother's recipe.
Family from Kousba.

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Top 3 arabic rice recipes from across the web

The most viewed arabic rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Machboos (Saudi Arabian Kab...

15 Middle Eastern Rice Recipes Incl...

Arabic Rice with Vermicelli

The most viewed arabic rice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine