Saudi Arabian Kabsa Rice Breakfast Bowl
A fragrant and savory breakfast bowl featuring fluffy basmati rice cooked with warm spices, topped with a perfectly fried egg and fresh herbs. This dish transforms the traditional Saudi Arabian Kabsa into a comforting morning meal that's both hearty and aromatic.
Ingredients
Ingredients
- 1.5 cups basmati rice rinsed and soaked for 20 minutes
- 3 cups chicken or vegetable broth low sodium
- 2 tbsp olive oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp ground cardamom
- 0.5 tsp ground cinnamon
- 4 large eggs
- 0.25 cup fresh cilantro chopped
- 0.25 cup fresh parsley chopped
Notes
Storage: Keep rice and eggs separate in airtight containers for up to 3 days. Reheat rice with a splash of water. Make-ahead: Cook rice the night before and reheat gently. Variations: Add diced tomatoes or raisins to the rice for sweetness. Serve with a side of yogurt or fresh cucumber slices for a complete breakfast.