The Middle East's most FLAVOURFUL chicken and rice! Gulf Kabsa (Machboos)

Kabsa, Makboos or Machboos is one of the best chicken and rice dishes on earth. It's seasoned with over 10 amazing spices, and is packed full of exciting and delicious flavours. This dish is the national dish of many Gulf countries and I'm certain you will really love it
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Music by Epidemic Sounds - Referral link for a free trial here
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0:00 Intro
0:46 Making the Kabsa Stock
3:28 Cooking Kabsa rice
5:15 Assembling the Kabsa topping
7:31 Bringing it all together
9:05 Taste test + Review
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My Kitchen Equipment:
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My Filming Equipment:
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Chicken Stock:
1 Large Chicken (about 1.5kg or 3lbs)
400g (14 oz) chopped tomatoes
2 Medium onions
2 large garlic cloves
250ml (1 cup) of water
30ml (2 tbsp) oil
30g (2 tbsp) tomato paste
2 tsp salt
1 tsp each of
Turmeric
Ground Cumin
Ground coriander
Black pepper
1/2 tsp each of
Ginger
Cardamom
Paprika
Ground Loomi (Black Lime)
1/4 tsp Cinnamon
1/4 tsp Cloves

Rice:
2 Cups Basmati rice
2 Tbsp oil
2 Medium onions
2 Green chilies
2 Red chillies
1 Cinnamon quill (1/2 Tsp Powder
2 Bay leaves
2 Loomi (Black Lime) (1/2 Tsp Powder)
5 Cardamom Pods (1/2 Tsp Powder)
3 Cloves (1/8 Tsp Powder)
2 Tsp Salt
1 Tsp Black Peppercorns (1 Tsp Powder)
1/2 Tsp Cumin seeds (1/4 Tsp Powder)
30g (2 Tbsp) Tomato Paste

Topping:
150g (5.25 oz) Shredded carrot
60g (2 oz) Slivered almonds or cashews or pinenuts
40g (1/4 cup) sultanas
40g (1/4 cup) raisins
2 Medium onions
4 Tbsp oil
1 Tbsp butter
1/2 Tsp each of
Ground Loomi (Black Lime)
Black Pepper
Turmeric
Ground Ginger
Ground Cloves
Cinnamon
Ground Cumin
Cardamom
Salt

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To make the stock:
1. Place a pot on the stove on medium heat and add the oil
2. Dice your 2 onions into a medium dice and add to the pot
3. Saute for 5 minutes until softened, then add the spices, salt and tomato paste
4. Fry for 2-3 minutes more then add the chicken, stir to combine well
5. Add the chopped tomatoes, garlic and water. Bring to a boil then reduce to a simmer and let it sit on medium low heat for 25 minutes
6. Remove the chicken when the time is up and strain the stock from any pieces

To make the rice:
1. Slice the onions into thin strips
2. Place your oil in the pot on medium heat and add your whole spices. Toast for a few minutes until fragrant
3. Add in the onion and mix with the spices, then deglaze the pot with some water
4. Saute the onions for 5-8 minutes until completely softened
5. Add the tomato paste and salt, then wash the rice and add it
6. Flatten the rice, then pierce the chillies and add them to the pot
7. Add stock to the pot until the rice is barely covered (Save some stock for the chicken)
8. Bring to a boil for a couple of minutes until the stock is absorbed, then turn the heat down to low
9. Cover and let steam for 20 minutes

To make the topping:
1. Soak the sultanas and raisins for about 1 hour
2. Shred your carrots
3. Toast the nuts for around 3-5 minutes until golden
4. Add the oil to a pot and fry the onions until a very dark brown colour
5. Mix together all the ingredients

To finish the dish:
1. Glaze the chicken pieces with the stock, then bake at 180c or 350f for 15-20 minutes
2. Add the topping onto the rice in the pot once it has cooked, and allow to steam for an additional 5 minutes
3. Remove the topping from the pot once wilted and fluff the rice up with a fork

To plate:
1. Add a layer of rice to a platter
2. Add plenty of the topping on the rice
3. Place the chicken and chillies on the rice
4. Garnish with parsley and more nuts

[MiddleEats]

I hope you like this delicious Chicken and Rice recipe. One thing I forgot to mention is that the topping is completely optional. It adds another layer of flavours to the dish, but if you wanted a quicker version then maybe consider adding some sultanas at the end of the cooking time.

If you want to the channel and help us make better videos, check out our Patreon www.Patreon.com/MiddleEats. I've started posting more regularly on there and will share the plans for our Ramadan schedule. We've also got a new goal of reaching $200, this would allow us to get some better equipment for filming. Thank you!

[daneevans]

My middle eastern roommates from university used to make this all the time. We would eat with our hands on the floor and it was very unusual and difficult for me to do at first, because the way they mush the rice into their hand was hard at first. They would make it so often, eventually I would just walk in, sit and eat with my hand without a second thought. I miss that stuff!

[crabmansteve]

Dude, you have single-handedly introduced me to Middle Eastern food and I love it.
I've made several of your recipes now and they've all been great. Especially Toum.

[xSRi]

As a Saudi .. I approve this recipe.
Keep up the great work Obi <3

[omara.]

I've made this recipe and trust me, it's bussssin

[zizia]

Thank you, thank you, thank you💐💐💐💐
I wish I could like this video a million times. I love that you and your wife have worked hard to make everything timely and clear. That all ingredients and instructions are written and you also make a point to demonstrate and repeat instructions verbally. Please, please don't leave this method of teaching because it's the only reason I've subscribed and keen to hear more from you.
I haven't cooked anything elaborate for over 10 years due to ill health but I think this recipe might just return me to the kitchen.xx

[hecatommyriagon]

I must say, not only are your recipes easy to follow and look delicious, your smile and genuine positivity makes me come back!

[esi]

Indeed this dish was a crowd pleaser! I have cooked it for 2 different friends invitations, and both groups loved it so much and asked for the recipe and i sent them your video😍 thank you!

[ray_mck]

I finally made this tonight! Thank you so much for teaching me how, and for teaching me what the "black balls" at the Middle Eastern market could be used for. I'm glad I made the optional topping -- I think it might be mandatory! Those caramelized onions... those fried slivered almonds!! It was met with mixed feelings with the family, but we have one very picky eater. He didn't like it because it was so heavily spiced. My mother loved it, though, because it was so heavily spiced!

Thank you again, and please keep doing what you're doing!

[tmurkopbayev]

Just made this dish... It's mind-blowing how good the flavors are! Thank you @Middle Eats for introducing me to this dish.

[alishanr]

I’m an Indian born and raised in KSA. My dream is to master or at least attempt to master middle eastern food. Your channel is my way to reach my goal. Keep up the great work! Cheers!

[johnpatterson]

Brilliant no nonsense exposition. I reckon this recipe deserves a three-year university course. Worth it.

[omar]

I did this a couple days ago and it was amazing. I however didn't use the whole spices for the spices for the rice. I just cooked the chicken, strained the stock and then returned the chicken to the pot, added the rice and then the stock. I also added some water to cover the rice by 1-2 cm. I topped it at the end with roasted/fried almonds, and it turned out amazing.

[brynley]

Thanks brother. Just made a simplified version of this as its not easy to find some ingredients in my part of the world. It was amazing as always. Rivals your shawarma recipe for home made classic middle eastern meals. Love your work.

[KlayardGER]

I really enjoy your videos! Clean, direct, no unnecessary shenannigans. All around calming and appetizing to watch.

[NadinMagdy]

I watched so many tutorials no one spoke about the topping!This is simply the best recipe out there, much love and support!

[loredanagateste]

Oh my! I just finished cooking this dish, and it's one of the best meals I've ever had! The flavours are great, and it's not that pretentious as it may seem. Honestly, I'm so happy with the result, will cook it again soon! Keep up the good work! Thank you, sir!

[SweetestIRAQIRose]

I made this today but didn’t add the chilies or the loomi and the rice tasted delicious! Especially with the topping (I made it without the onion). The chicken was succulent and oozed with flavour. It took me longer than expected but was worth it in the end. Thank you for your brilliant recipes! They are the closest thing I have found to what feels like familiar Middle Eastern cuisine.

[Em-jtim]

I made this! However, I doubled the recipe to make it for my family and it was absolutely delicious! I personally minced and added much more garlic to my stock since I like more garlic. But this was an amazing video! Extremely clear demonstration and instructions. Thank you! :)

[tammam]

Obi my brother! If chicken kabsa includes 10 main spices that gives it a flavorful taste, you are the only "ingredient"(Youtuber) that makes YouTube more flavorful to the viewers! If I were your neighbor bro, I am sure that you would send me some tasty food everyday!!! 🤣🥰