Hijazi basmati rice with chicken and chickpeas, scented with orange zest, dried lime, and cinnamon
We cook Hijazi Kabli the way the households of Mecca and Jeddah have always made it for weddings and celebrations: basmati rice that soaks up a broth scented with orange zest, dried lime, and cinnamon, crowned with golden chicken, chickpeas, and raisins.
In our version we add more chickpeas for protein and fiber, lighten the oil, and do away with the bouillon cube, so the dish stays warm and creamy yet lighter on the table.
Heat the olive oil in a wide pot over medium heat, and sauté the onion until it wilts and turns golden, then add the garlic and the chicken pieces and stir them until their color changes.
Add the cinnamon stick, cardamom, cloves, bay leaves, dried lime, cumin, ginger, black pepper, and half the salt, and stir for a minute until the aroma of the spices rises.
Add the grated tomatoes, orange juice, orange zest, and hot water, bring the pot to a boil, then lower the heat and cover it for about twenty minutes until the chicken cooks through and a fragrant broth forms.
Drain the soaked rice and add it with the boiled chickpeas, raisins, and the remaining salt, making sure the broth rises a finger's width above the rice, then sprinkle the steeped saffron over it.
Cover the pot and leave it over gentle heat for about fifteen minutes until the rice absorbs the broth and its grains separate, then turn off the heat and leave it covered for five minutes to rest.
Fluff the rice gently and pour it into a wide platter, distribute the chicken pieces over it, and serve it hot with yogurt salad or spicy daqous.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Hijazi Kabli Rice with Chicken, and how to fix them:
Reduce the water and rinse the rice well before cooking, and leave it covered over gentle heat without stirring until it cooks through.
Do not overcook it and leave it in the broth until tender, for chicken breast dries out if left too long on the heat.
Make sure to toast the spices with the onion before adding the water, and add more dried lime and orange zest, for they are the secret of Kabli's aroma.
Keep it in an airtight container for up to three days, and reheat it with a splash of water so it turns tender again.
Freeze it for up to a month in an airtight container, and thaw it in the refrigerator before reheating.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| chicken breasts | diced lamb or mutton | same weight, 600 g | The flavor is richer and it takes a little longer to cook until the meat is tender |
| basmati rice | brown rice | same weight, 375 g | It raises the fiber, takes longer to cook, and needs more water |
| boiled chickpeas | boiled fava beans or black-eyed peas | same weight, 180 g | The dish stays rich in fiber and plant protein |
| raisins | chopped dried apricots | same amount, 30 g | A softer sweetness that suits the spices |
| Ingredient | Half amount | Base amount (base) | Double |
|---|---|---|---|
| Chicken breasts | 300 g | 600 g | 1200 g |
| Basmati rice | 188 g | 375 g | 750 g |
| Boiled chickpeas | 90 g | 180 g | 360 g |
| Onion | 100 g | 200 g | 400 g |
| Olive oil | 15 ml | 30 ml | 60 ml |
| Salt | 2 g | 4 g | 8 g |
Rinse the rice until the water runs clear and soak it for fifteen minutes before cooking, for this keeps the grains long and separate, and be careful not to add too much water so the rice does not turn stodgy.
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