Arabian Meat Kabsa: The easiest one-pot meat and rice dish you’ll ever make! Authentic Arabic flavor with no effort. This simple, easy-to-make, one-pot recipe is packed with bold Middle Eastern flavors, tender pressure-cooked lamb, and fluffy, aromatic basmati rice.
KIRUNA SEPTEMBER 2026: Meat Kabsa is a classic, hearty dish from Saudi Arabia and the Gulf region, consisting of tender meat, flavorful rice, and a unique spice blend featuring dried lime. Do you think kabsa is complicated? Think again. This simple, easy-to-make, one-pot recipe is packed with bold Middle Eastern flavors, tender pressure-cooked lamb, and fluffy, aromatic basmati rice—all cooked in a single pot with no fuss.
The dish’s origins are contested, with several theories as to its origin. It is believed that the Kabsa was prepared by Bedouin tribes who roamed the deserts of the Arabian Peninsula. They relied on simple and readily available ingredients: rice, meat (usually lamb or chicken), and a blend of spices.
This specific recipe comes from the YouTube channel: Peaceful Cooking. If you love international food, this is the YouTube channel you should visit.
Kabsa Ingredients
The base: 1 large onion (chopped), 1–2 tbsp oil.
Whole spices: 6 cardamom pods, 8 cloves, 2 cinnamon sticks, 3 bay leaves, 1 tbsp cumin seeds, 1 tbsp whole black peppercorns.
Garlic mixture: 6 garlic cloves, 1 tbsp coriander seeds, ¼ dl water.
* The meat: 1 kg lamb or goat (preferably bone-in), 6 dl hot water, 1 tbsp salt.
* The rice: 3 dl basmati rice (soaked for 30 minutes), 2 whole chili peppers.
Meat for kabsa can be cooked in various ways. A popular way of preparing meat is called madghūt and it involves cooking the meat in a pressure cooker.
Preparation
Sauté the onion and whole spices until fragrant.
Blend the garlic and coriander, then add the mixture to the pot.
Brown the lamb, add water and salt, and pressure cook for 25 minutes.
Add the soaked rice and chili.
Cook for 12 minutes (rice setting), fluff up,
