Kabsa
Moderate nutritional value
Saudi spiced rice cooked in chicken broth, topped with the chicken.
Kabsa is the national dish of Saudi Arabia: chicken simmered with tomato, onion, dried lime and baharat spices, then basmati rice cooked in the same broth, served on a platter with the chicken, raisins and toasted almonds on top. A 400 g plate has about 730 kcal, 35 g protein, 31 g fat and 76 g carbohydrate, with about 1,190 mg sodium. Removing the chicken skin before cooking cuts about 15 g of fat per plate.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 8.8g | 15.7% |
| Fat | 7.8g | 11.1% |
| Carbs | 19g | 6.3% |
| Simple Sugars | 6.65g | Estimate |
| Complex Carbs | 11.35g | Estimate |
| Fiber | 1g | 4.0% |
| Water | 63g | 2.5% |
| Calories | 183 | 8.1% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 1.81 | g | 9.0% |
| Monounsaturated | 3 | g | 12.0% |
| Polyunsaturated | 2.37 | g | 18.2% |
| Omega-3 | 0.711 | g | Estimate |
| EPA | 4 | mg | 0.4% |
| DHA | 11 | mg | 1.2% |
| Omega-6 | 1.659 | g | Estimate |
| Trans | 0.04 | g | 2.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 2.05 | mg |
| Vitamin E | 1.07 | mg |
| Selenium | 8.39 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 40.1 | mcg | 4.5% |
| vitamin B1 | 0.039 | mg | 3.3% |
| vitamin B2 | 0.063 | mg | 4.8% |
| vitamin B3 | 2.53 | mg | 15.8% |
| vitamin B6 | 0.153 | mg | 9.0% |
| vitamin B9 | 5.91 | mcg | 1.5% |
| vitamin B12 | 0.095 | mcg | 4.0% |
| vitamin C | 2.05 | mg | 2.3% |
| vitamin D | 0.065 (3 IU) | mcg | 0.4% |
| vitamin E | 1.07 | mg | 7.1% |
| vitamin K | 2.14 | mcg | 1.8% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 23.7 | mg | 2.4% |
| iron | 0.789 | mg | 4.4% |
| magnesium | 20.2 | mg | 5.0% |
| phosphorus | 92 | mg | 13.1% |
| potassium | 179 | mg | 6.9% |
| sodium | 298 | mg | 13.0% |
| zinc | 0.802 | mg | 7.3% |
| copper | 0.099 | mg | 11.0% |
| manganese | 0.364 | mg | 15.8% |
| selenium | 8.39 | mcg | 15.3% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 244 | mg | 34.9% | 149% |
| Isoleucine | 412 | mg | 29.4% | 134% |
| Leucine | 635 | mg | 23.3% | 102% |
| Lysine | 620 | mg | 29.5% | 126% |
| Methionine | 344 | mg | 32.8% | 146% |
| Phenylalanine | 636 | mg | 36.3% | 152% |
| Threonine | 351 | mg | 33.4% | 137% |
| Tryptophan | 97 | mg | 34.6% | 144% |
| Valine | 432 | mg | 23.7% | 106% |
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Recipe
See full recipeIngredients
- Whole chicken, cut into 8 pieces 1 (1.4 kg)
- Basmati rice, rinsed and soaked 30 minutes 500 g
- Vegetable oil 3 tbsp
- Onions, sliced 2 medium (260 g)
- Garlic, minced 6 cloves (24 g)
- Tomatoes, chopped 2 medium (250 g)
- Tomato paste 2 tbsp (32 g)
- Carrot, grated 1 medium (80 g)
- Kabsa spice mix (baharat) 2 tbsp (14 g)
- Whole spices: cardamom pods, cinnamon stick, bay leaves, dried limes (loomi) 4 pods, 1 stick, 2 leaves, 2 limes
- Hot water 750 ml
- Salt 3 tsp (18 g)
- Golden raisins 40 g
- Slivered almonds, toasted 30 g
Instructions
- 1
Heat the oil in a large heavy pot and fry the onions over medium heat for 8-10 minutes until golden, then add the garlic and cook for 1 minute.
- 2
Add the chicken pieces and brown them for 5 minutes, then stir in the tomato paste, tomatoes, carrot, spice mix and whole spices and cook for 3 minutes.
- 3
Pour in the hot water, add the salt, cover and simmer for 35-40 minutes until the chicken is tender.
- 4
Lift out the chicken and roast it under a hot grill at 230C for 8-10 minutes until the skin is browned.
- 5
Bring the broth and softened vegetables left in the pot back to a boil, add the drained rice and raisins (the liquid should cover the rice by about 1 cm; add a little hot water if it does not), cover and cook on low heat for 20-25 minutes until the rice is tender and the liquid absorbed.
- 6
Remove the whole spices, fluff the rice and pile it on a large platter.
- 7
Arrange the chicken on top of the rice, scatter with the toasted almonds and serve hot.