كبسه الهام الشهيره أشهر ترند علي التيك توك
كبسه الهام الشهيره أشهر ترند علي التيك توك is a medium Middle Eastern recipe that serves 4. 550 calories per serving. Recipe by Nadia Elsayed ناديه السيد on YouTube.
Prep: 15 min | Cook: 30 min | Total: 55 min
Cost: $30.13 total, $7.53 per serving
Ingredients
- 0.5 cup Vegetable Oil (neutral oil for sautéing)
- 1 tablespoon Ghee (adds richness; can use butter if preferred)
- 2 large Onion (peeled and sliced thin)
- 4 cloves Garlic (sliced into thin strips, not minced)
- 2 whole Chicken (skinless, about 1.5 kg total; can use leg quarters)
- 1 tablespoon Kabsa Spice Blend (store‑bought Kabsa mix or homemade (cumin, coriander, cardamom, cloves, cinnamon, black pepper))
- 0.5 teaspoon Turmeric Powder (adds color and earthiness)
- 2 pieces Chicken Stock Cubes (dissolved in hot water; adds depth)
- 3 tablespoons Tomato Paste (full‑flavored, packed)
- to taste Salt
- to taste Black Pepper
- 2 cups Water (hot or boiling, just enough to cover chicken)
- 1 piece Dried Lemon (Loomi) (adds signature sour note; optional)
- 4 Green Cardamom Pods (lightly crushed; optional)
- 5 cups Long‑Grain Rice (American) (rinsed until water runs clear)
- 1 large Green Bell Pepper (cut into strips; optional for color)
- 2 tablespoons Fresh Parsley (chopped for garnish)
Instructions
Heat Oil and Ghee
Add 1/2 cup vegetable oil and 1 tablespoon ghee to the pot over medium‑high heat and let melt.
Time: PT2M
Caramelize Onions
Add the sliced onions. Stir constantly and cook until they turn a deep, almost black brown color, about 8‑10 minutes. Do not let them burn; lower heat if they darken too quickly.
Time: PT10M
Add Garlic
Stir in the sliced garlic and sauté for 1‑2 minutes until fragrant.
Time: PT2M
Season and Brown Chicken
Add the skinless chicken pieces, 1 tablespoon Kabsa spice blend, 0.5 teaspoon turmeric, and the two chicken stock cubes (crumbled). Toss to coat and brown the chicken for about 5 minutes, turning to ensure even color.
Time: PT5M
Incorporate Tomato Paste
Stir in 3 tablespoons tomato paste, breaking it up, and cook for another 2 minutes to remove raw taste.
Time: PT2M
Add Liquids and Aromatics
Season with salt and black pepper, then pour in 2 cups hot water, the dried lemon (loomi), and the 4 crushed cardamom pods (if using). Bring to a gentle boil.
Time: PT5M
Simmer Chicken
Reduce heat, cover the pot, and let the chicken simmer for 5‑7 minutes until almost cooked through.
Time: PT7M
Add Rice and Remaining Water
Stir in the rinsed long‑grain rice, the sliced green bell pepper, and enough additional hot water so that the liquid level is about ½ inch above the rice (approximately 1.5‑2 cups more, depending on rice type).
Time: PT3M
Cook Rice – Medium Heat
Uncover, increase heat to medium, and cook uncovered for 5 minutes, stirring gently once to prevent sticking.
Time: PT5M
Finish Cooking – Low Heat
Reduce heat to low, cover tightly, and let the rice steam for 10 minutes until fully cooked and fluffy.
Time: PT10M
Rest and Garnish
Turn off the heat and let the pot sit, covered, for 5 minutes. Then fluff the rice, arrange the chicken pieces on top, and sprinkle chopped parsley.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 30 g
- Carbohydrates
- 80 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Gluten‑Free, Dairy‑Free if oil is used instead of ghee
Allergens: Dairy (ghee)
Ingredient Substitutions
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Ghee: Unsalted butter, clarified butter
- Instead of Onion: Yellow onion, Sweet onion
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Chicken: Chicken thighs, Chicken drumsticks
- Instead of Kabsa Spice Blend: Garam masala, Ras el hanout
- Instead of Turmeric Powder: Saffron (a pinch, more expensive)
- Instead of Chicken Stock Cubes: Low‑sodium chicken broth (1 cup)
- Instead of Tomato Paste: Tomato puree (1/4 cup)
- Instead of Dried Lemon (Loomi): Fresh lemon zest (1 tsp)
- Instead of Green Cardamom Pods: Ground cardamom (1/4 tsp)
- Instead of Long‑Grain Rice (American): Basmati rice, Jasmine rice
- Instead of Green Bell Pepper: Red bell pepper, Poblano pepper
- Instead of Fresh Parsley: Cilantro
Equipment Needed
- Large Heavy‑Bottomed Pot or Dutch Oven
- Wooden Spoon or Heat‑Resistant Spatula
- Sharp Chef’s Knife
- Cutting Board
- Measuring Cups and Spoons
- Lid for the Pot
- Colander (optional)
Critical Steps — Do Not Skip
- Caramelizing the onions to a deep dark brown without burning.
- Ensuring the chicken is only partially cooked before adding rice.
- Maintaining the correct water‑to‑rice ratio for the chosen rice type.
- Covering tightly and steaming the rice on low heat for the final 10 minutes.
Chef Tips from the Video
- Use a high‑quality Kabsa spice blend or make your own with equal parts cumin, coriander, black pepper, cinnamon, cloves, and cardamom.
- A dried loomi (preserved lemon) gives the authentic tangy note; if unavailable, use fresh lemon zest and a squeeze of juice.
- For extra fragrance, toast the whole cardamom pods briefly in the dry pot before adding liquids.
Troubleshooting
Rice turns mushy or soggy.
Reduce the amount of water added; use the recommended water‑to‑rice ratio for the specific rice variety and avoid over‑stirring.
Chicken is undercooked after the rice is done.
Increase the initial simmer time for the chicken to 8‑10 minutes, or cut the chicken into smaller pieces before browning.
Onions burn before reaching the dark brown color.
Lower the heat and stir constantly; add a splash of water to de‑glaze if they start to stick.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in freezer‑safe bags for up to 2 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken with the Kabsa spices and turmeric for 30 minutes before cooking for deeper flavor.
- Rinse and soak the rice for 15 minutes ahead of time to shorten cooking time.
- Prepare the dried lemon and cardamom pods in advance; store in an airtight jar.
Frequently Asked Questions
What is the cultural significance and history of Imam's Famous Chicken Kabsa in Middle Eastern cuisine?
Kabsa is a celebrated rice and meat dish from the Arabian Peninsula, traditionally served at family gatherings, weddings, and festive occasions. The version popularized by Imam (as referenced by Nadia Elsayed) became a TikTok trend, showcasing the deep‑brown caramelized onions and aromatic spices that define the dish.
What are the traditional regional variations of Kabsa in Gulf cuisine?
In Saudi Arabia and Yemen, Kabsa may use lamb or camel meat, include raisins and nuts, and be flavored with dried limes (loomi). In Qatar, a spicier version adds dried chilies, while in Oman, saffron and rose water are common. Nadia's recipe sticks to the classic chicken‑and‑rice style with optional loomi and cardamom.
How is Kabsa traditionally served in Gulf households?
Kabsa is usually presented in a large communal platter, with the rice forming a bed and the chicken pieces placed on top. It is garnished with toasted almonds, raisins, and fresh parsley, and eaten with the hands or a spoon alongside a fresh salad such as cucumber‑yogurt (tzatziki‑style).
What occasions or celebrations is Kabsa traditionally associated with in Arab culture?
Kabsa is a staple for Eid al‑Fitr, Eid al‑Adha, weddings, and major family gatherings. Its hearty nature makes it ideal for feeding large groups, and the aromatic spices symbolize hospitality and celebration.
What makes Imam's Famous Chicken Kabsa special or unique in Middle Eastern cuisine?
The recipe emphasizes ultra‑dark caramelized onions, which impart a sweet‑bitter depth rarely achieved in home kitchens. The use of a single dried lemon (loomi) and a generous Kabsa spice blend creates a balanced sour‑spicy profile that set the TikTok trend.
What are the most common mistakes to avoid when making Imam's Famous Chicken Kabsa at home?
Common errors include burning the onions, using too much water for the rice, and overcooking the chicken before the rice is added. Follow the critical steps: keep the onion color dark but not burnt, measure water carefully, and only partially cook the chicken before layering the rice.
Why does this Kabsa recipe use a deep‑brown onion base instead of a lighter sauté?
The deep‑brown onions develop Maillard‑derived flavors that give Kabsa its signature richness and slightly sweet undertone. A lighter sauté would lack the depth that makes the dish stand out on TikTok and in traditional Gulf kitchens.
Can I make Imam's Famous Chicken Kabsa ahead of time and how should I store it?
Yes, you can prepare the Kabsa a day ahead. Cool it to room temperature, then refrigerate in an airtight container. Reheat gently on the stovetop with a splash of water, covering the pot to retain moisture. The rice may become slightly softer, which many find even more flavorful.
What texture and appearance should I look for when the Kabsa is done?
The rice should be fluffy, each grain separate, and slightly golden from the broth. The chicken should be tender, falling off the bone, and coated in a glossy, dark sauce. The onions should be visible as a deep brown layer at the bottom of the pot.
What does the YouTube channel Nadia Elsayed specialize in?
The YouTube channel Nadia Elsayed (نادية السيد) focuses on easy‑to‑follow Middle Eastern home cooking, showcasing traditional recipes, modern twists, and viral trends with clear step‑by‑step instructions for home cooks.
How does the YouTube channel Nadia Elsayed's approach to Middle Eastern cooking differ from other cooking channels?
Nadia Elsayed combines authentic Gulf flavors with a casual, relatable style, often highlighting viral TikTok trends and providing practical tips for busy home cooks. Unlike some channels that use heavy production, she emphasizes straightforward techniques and ingredient accessibility.
Last updated: August 23, 2026
