Kabseh

While both are spiced rice dishes, Kabsa is distinct from Biryani in its cooking technique and spice profile. Kabsa typically cooks the meat and spiced broth together with the rice in one pot, whereas Biryani often layers separately cooked meat and rice, using a different blend of spices.

In Saudi Arabia, Kabsa is most frequently prepared with a whole, cut-up chicken or tender cuts of lamb. The meat is boiled with aromatic whole spices to create a rich broth, which is then used to cook the basmati rice.

Kabsa relies on a specific spice blend known as 'Baharat,' which heavily features black lime (loomi), cardamom, cloves, cinnamon, and nutmeg. Saffron is also a crucial ingredient, giving the rice its signature golden hue and distinct aroma.

Kabsa is traditionally served family-style on a massive communal platter, with the rice forming a bed for the cooked meat. It is typically accompanied by a fiery tomato-chili sauce called 'Dakkous' and a fresh cucumber and yogurt salad.