Watch Video
Prepare with Step by Step Video


Kabsa Dajaj recipe (LC14233) - Chicken with rice & vegetables, Saudi style.

Prep Time : 20 Min
Cooking Time : 2 Hour
Resting Time : 2 hour , 20 Min

Recipe Recommendations
Green Lamb chops recipe (#LC14050): Our succulent Green chops are grilled till just right, slathered with a mariande of coriander, mint and green chillies to make a dish fit for the kings.
CHICKEN AND LEEKS VOL AU VENT RECIPE (#LC14099): Chicken leeks vol au vent recipe is a little puff pastry cases that are filled with chicken and leeks. The filling can be made with mushrooms and leeks as well which will be called mushroom and leeks vol au vent. A delicious canape that you should try! Garnish it with dry parsely and dill.
Tandoori Chicken (#LC14013): Tandoori chicken is a grilled chicken marinated with yogurt, lemon juices and plenty of spices in the oven. Traditionally this marinated chicken is made in a 'Tandoor' - a type of cylindrical clay oven, thus got the name Tandoori chicken.


green chilli

10 Grams


250 Grams



175 Grams


Fresh Coriander

25 Grams



to taste


50 Grams

Finely chopped


100 Grams


Basmati Rice

500 Grams

Washed & Drained

Corn oil

50 Milliliter

Chicken Thighs

1 Kilograms

Large size pieces

Arabic spices

15 Grams

Cumin seeds

10 Grams

Cardamom Powder

5 Number


White pepper ground

to taste

Dry lemon

3 Piece


Tomato Paste

25 Grams


750 Milliliter

Chicken stock

2 Number

Bay leaves

3 Piece

Cumin powder


green chilli

5 Number


As required



As required


How to make kabsa dajaj recipe?

1. The ingredients quantity can be set as per your serving requirements. We recommend you set before you start cooking.

2. To prepare the dip, take a blender combine together green chilli, tomato, onion, salt & coriander leaves.

3. Grind them well till it turns paste. Transfer to the serving bowl & set aside to serve later.

4. Peel the garlic skin & chop finely into small pieces.

5. Finely chop the onion & keep it aside.

6. Peel the carrot skin & grate if finely.

7. Wash the rice in the running water 2- 3 times & keep it aside.

8. Heat the corn oil in the heavy bottom pan at medium heat. Add chopped onion & garlic then saute for 3 - 5 minutes or until it turns golden brown color.

9. Now add the chicken thighs & fry it along with onion & garlic.

10. Add salt, white pepper, arabic spices, cumin seeds & cardamom seeds.

11. slightly cut the dry lemon then add in the masala & tomato paste. Mix them well with chicken thighs.

12. Now add water then chicken stock & bay leaves. Cover the lid & bring to boil for 10 minutes or until the chicken is partially cooked & oil is oozing out on the top.

13. Remove only the chicken thigh from the masala & arrange it on the baking tray.

14. Now add the rice to liquid mixture in the pan & bring to boil. Simmer the flame till the rice absorbed the water completely.

15. In the meantime, preheat the oven at 180°C / 356 °F.

16. Take the baking tray with the chicken pieces & sprinkle salt & cumin powder on top of the chicken thighs.

17. Bake the chicken thighs for 20 minutes or until the chicken turns dark brown color.

18. When the rice is cooked, add the grated carrot & chili on the top & cover the lid. Cook for 15 minutes or until the carrot is tender.

19. In the meantime, to roast the nuts for garnish, take another pan then add oil & roast the almond & raisin for 2 - 3 minutes or until it turns golden color.

20. Remove the rice and plate it, topped with the baked chicken & garnish with roasted almond and raisin.

21. Serve hot with dip.


Baking tin - Round

Baking Tray

Chopping Board

Electric Blender

Flat Bottomed pan



Spoon Wooden


Middle Eastern Recipes

Shopping List
  • All 0 Items
  • My Items
    0 items
    Sort by :

    My items



    Take 0 items shopping
    Take 0 items shopping