25-Min Spiced Chicken Kabsa with Egg & Raita
Fragrant basmati rice topped with seared chicken, a soft-boiled egg, and cooling raita—the weeknight version of Arabian kabsa. Warm spices, tender protein, creamy sauce, all in one bowl.
- Total time
- 25 min
- Servings
- 2
- Calories
- 685
- Protein
- 42g
Ingredients
- 1 lb chicken thighs, boneless, skinless
- 1.5 cups basmati rice, uncooked
- ¾ cup Greek yogurt
- 1 medium cucumber
- 1 medium onion, yellow
- 1.5 tsp garam masala or baharat spice blend
- 2 whole eggs, large
- ½ whole lemon (juiced)
Instructions
- 1
Bring a pot of salted water to a boil. Add rice and cook until al dente, about 12–14 minutes. Drain and set aside.
- 2
While rice cooks, pat chicken dry. Season generously with salt, pepper, and garam masala on all sides.
- 3
Heat oil in a large skillet over medium-high until it shimmers. Sear chicken 5–6 minutes per side without moving; center should reach 165°F. Remove and slice into strips.
- 4
In the same skillet, soften diced onion over medium heat for 3 minutes, stirring often. Pour in the cooked rice and 3 tbsp water; toss until heated through, about 2 minutes.
- 5
Boil eggs in a small saucepan for 7–8 minutes until soft-boiled. Cool in ice water, peel, and halve.
- 6
Stir grated cucumber, lemon juice, and salt into yogurt to make raita. Taste and adjust seasoning.
- 7
Divide rice between bowls. Top with chicken slices, soft-boiled egg halves, and a generous dollop of raita. Serve warm.
Tools you’ll need
- large pot
- large skillet (12-inch)
- small saucepan
- cutting board
- knife
- grater
- spoon
- tongs
- meat thermometer (optional)
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