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–+ servings

Crispy Riyadh Kabsa Rice with Roasted Vegetables

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Dive into the comforting world of Riyadh with this delightful dish of Crispy Kabsa Rice topped with perfectly roasted vegetables. This aromatic rice, infused with rich spices, is served family-style, making it perfect for gatherings. Feel free to adjust the vegetables based on what’s in season or your personal favorites, and don't hesitate to experiment with the spice levels to make this dish uniquely yours.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Asia
Cuisine: Saudi Arabian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g Basmati rice
  • 1 L chicken or vegetable stock
  • 3 tbsp tomato paste
  • 150 g large onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1 tsp allspice
  • 1 tsp black pepper
  • 1 tsp salt (adjust to taste)
  • 150 g raisins
  • 120 g slivered almonds (for garnish)
  • 3 tbsp vegetable oil
  • (for garnish) Fresh parsley or cilantro, chopped optional

Equipment

  • Large pot
  • Baking sheet
  • Large mixing bowl
  • Chef's knife
  • Wooden spoon
  • Rice cooker

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. In a large mixing bowl, toss the diced carrots, bell pepper, zucchini, and red onion with 1 tablespoon of vegetable oil, salt, and pepper. Spread them out evenly on the baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
  3. Rinse the Basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevent the rice from becoming sticky.
  4. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
  5. Stir in the minced garlic and cook for another minute.
  6. Add the tomato paste, cumin, coriander, cinnamon, turmeric, allspice, black pepper, and salt, cooking for an additional 2-3 minutes until the spices are fragrant.
  7. Pour in the chicken or vegetable stock and bring the mixture to a boil.
  8. Add the rinsed rice and raisins, stirring to combine. Reduce heat to low, cover, and let simmer for 20-25 minutes, or until the rice is fully cooked and the liquid has been absorbed.
  9. Once cooked, fluff the rice with a fork and let it sit covered for an additional 5-10 minutes.
  10. To serve, layer the spicy rice on a large platter, top with the roasted vegetables, and garnish with slivered almonds and fresh herbs.

Nutrition

Calories: 450kcalCarbohydrates: 70gProtein: 10gFat: 15gSodium: 400mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 550IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Feel free to swap out the vegetables based on your preferences or seasonal availability – eggplant and squash also work beautifully!
If you want a spicier kick, add in some chopped chili peppers to the rice as it cooks.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat on the stove with a splash of stock or water to restore moisture!
Enjoy your journey into authentic Riyadh flavors with confidence – happy cooking!

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