The Middle East's most FLAVOURFUL chicken and rice! Gulf Kabsa (Machboos)

I was hoping to see you make a Machboos. The spices are fantabulous. 😊❤

Thanks brother. Just made a simplified version of this as its not easy to find some ingredients in my part of the world. It was amazing as always. Rivals your shawarma recipe for home made classic middle eastern meals. Love your work.

I MADE THIS!! I do suggest watching the video a few times before you attempt it.

This is an extraordinary recipe. It takes a great deal of time and effort, but the taste is fantastic. I would encourage people to make this with boneless lamb leg; it's actually even better than the chicken version. Just clean up a leg of lamb from silverskin (scale it up proportionally) and then the entire recipe is the same except you pressure cook it for 30 minutes. It comes out beautifully tender. Then hang on to the extra stock (you will have a lot) and recombine the meat with some of the stock to moisten it further. Serve on top of the rice with the topping, and you're golden. I keep the stock around for people to use as sauce, kind of like what Moroccans do with couscous broth.

Yummy gonna make it but take short cuts coz this was quite hard

I followed your recipe and it turned out so good! Thanks for sharing this with the world 🙏

Fabulous food ! Keep it coming Obi !

Such a great video! What kind of peppers are those?

Thank you for sharing i always make thir mam emoloyer wants like this menu

Really cool. Can't find Loomi where I am though. 🙂 Even Cardamom is hard to find, but I finally found on place that had some lol.

Black lemon powder took it to the next dimension!!

I’m going to try this. Thank you ❤

In your more recent videos, I appreciate Obi and Salma that you rarely convert the metric.
However, since most people in 🇺🇸 don't weigh their ingredients, it would be helpful to have a conversion from grams to VOLUME, specifically:
How many FLUID OUNCES/CUPS/TBSP is 150g shredded carrot and 60g nuts?
(You give the net weight ounces, not fluid/volume, which can be confusing.)

Thank you in advance.

It looks and sounds great. Here’s my question; aren’t the whole versions of the spices like cardamom and coriander added to the rice something that would be crunchy when eating? I would have thought that the whole items would be in the stock, and then strained out, and the powdered versions in the served final dish? Just trying to learn, I just started cooking middle eastern dishes. This is similar in the way maqlouba is cooked, and I love that dish. Thanks.

Y’know, I’m something of a thigh guy myself 😂

I'm from Saudi Arabia.
and man, your cooking is fantastic and as same as our traditional recipe.
but we don't poke the chili because it makes the dish spicy. and we add whole garlic with the rice while it's cooking.

we also like to drink Laban which is fermented milk, it tastes almost like yogurt but sourer.
there are also other types of kabsa like the white khabsa or yellow.
but in my opinion, the red one which is the one you cooked is the best

I did this a couple days ago and it was amazing. I however didn't use the whole spices for the spices for the rice. I just cooked the chicken, strained the stock and then returned the chicken to the pot, added the rice and then the stock. I also added some water to cover the rice by 1-2 cm. I topped it at the end with roasted/fried almonds, and it turned out amazing.

I made this today tasted very good. 😋

Good job. But honestly I’m confused when you first strained the broth! But however i think you could do this at one patch. Add the true spices and onion first and do the grounded spices with the chicken and when the chicken is tinder removed it and add the rice and remove the extra liquid with a cup to level water ratio w/rice…<my way.

The PSA on the sieve is like a bad infomercial- love it!

I've made this recipe and trust me, it's bussssin

Just made this dish for my family. I have to admit, I was raging a bit with all the steps but my goodness this dish came out amazing! My young kids don’t particularly like spicy food, so I was a bit worried about the chilis but, the dish was completely safe to eat for all.

Looking forward to trying more of your recipes, Obi!

Made this tonight! <3 !

We usually use Ceylon cinnamon and not cassia
also, I have never seen anyone who strains the broth

Too much effort for a dish that isn’t wow. Easier to cook chicken biryani which is a lot tastier too.

I had a delicious, spicy Chicken and rice dish when flying Qatar Airways to Doha years ago, and think this was it! The chicken was in small pieces, however. I have no possibility of finding black lemon where I live - is there anything I can use as a substitute?

Brilliant no nonsense exposition. I reckon this recipe deserves a three-year university course. Worth it.

how long does kabsa stock last? i could just make it and place it in the freezer for 1 month. life hard man

I will watch this reçipe next day very enteredting for me thanks for sharing i will thumbs up then.

Too complicated for me but I appreciate the recipe

Nice cooking...fine dinning style 👍 syukron..

im drunk as fuck but like i wanna cook this when i wake up tomorrow, so thank you :) i subbed as well lol

This looks really delicious 🙂

I just don't have black lime... But I'll still try this dish.

👏👏👍🏻

Great video! Try to make dishes from Russian-made products!

Thank you for sharing your recipe 🙂

I love how you used the tomato can to put the water in the dish. I do it as well. No waste of flavours!

I love this channel so much

looks good buy you're definitely too heavy handed with the spices. Some subtlety is nice too.

Loved this dish! The black limes were hard to grind, so I roasted them a bit before grinding them (probably lost a bit of flavor by doing that) and my stock was a lot thicker, maybe because I cooked the backbone and wingtips in the stock as well (didn't want to waste them).

Does anyone have tips on how to grind the black limes more effectively with a pestle and mortar?

I'm gonna try this recipe 🤘🏽❤️🔥

Do you squeeze lemon on the rice and chicken?

a los 3 minutos 18 casi se quema las bolas!!!!!!!!!!!!!!!

This video is amazing and pretty much accurate but as a middle eastern myself I feel like it’s a little more advanced or complicated cause usually kabsa is way simpler and easier and quicker to make and still keeps the deep flavor the same

I made this today but didn’t add the chilies or the loomi and the rice tasted delicious! Especially with the topping (I made it without the onion). The chicken was succulent and oozed with flavour. It took me longer than expected but was worth it in the end. Thank you for your brilliant recipes! They are the closest thing I have found to what feels like familiar Middle Eastern cuisine.

I made this today, family really enjoyed it. Amazing...... God bless you!

I made it and it was amaaaziing