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Kabsa Yemeni
Yemen
Yemen's everyday celebration rice. The hawaij spice blend sets it apart from Saudi kabsa.
Yemeni spiced rice — fragrant basmati cooked in meat broth with hawaij, dried lemon and raisins. Yemen's version of the Gulf rice dish, with its own distinct spice character.
Prep
20 mins
Cook
60 mins
Difficulty
Medium
Calories
450 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
400gbasmati rice, washed
400gchicken or lamb
1 tbsphawaij
2dried black limes
50graisins
1onion, diced
3 tbspghee
toasted almondsto garnish
Method
1
Brown meat in ghee. Add onion. Cook until golden. Add hawaij and dried limes.
2
Add water to cover meat. Simmer 40 minutes. Remove meat.
3
Add rice to broth. Cook covered 20 minutes. Add raisins.
4
Serve rice on a platter topped with meat and almonds.
Chef's Tip
Dried black limes give Yemeni kabsa its distinctive sour, smoky quality — they are essential.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.