Kabsa - Saudi Arabian Spiced Rice with Lamb or Chicken

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for 1 minute until fragrant.

Add the lamb shoulder or chicken pieces to the pot. Brown the meat on all sides, about 8–10 minutes.

Add the chopped tomatoes, tomato paste, kabsa spice blend, bay leaves, black lime (if using), salt, and black pepper. Stir to combine and cook for 5 minutes until the tomato softens.

Pour in water or chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes (chicken) to 45 minutes (lamb) until the meat is tender.

Remove the meat from the pot and set aside, keeping warm. Discard the bay leaves and black lime if used.

Add the drained rice and julienned carrots to the pot with the cooking liquid. Bring to a boil, then reduce heat to low, cover, and cook for 15–20 minutes until the rice is tender and liquid absorbed.

Return the meat to the pot on top of the rice, cover, and let rest off heat for 10 minutes.

Fluff the rice gently with a fork, garnish with toasted almonds or pine nuts and chopped parsley or coriander before serving.