Quick Recipe: Authentic Saudi Kabsa in a Pressure Cooker
Dreaming of authentic Saudi kabsa flavor, but don't have hours to stand over the stove? With a pressure cooker, you can get the same deep flavor and perfectly tender meat in far less time — as long as you get one thing right: the right spices.
In this recipe, we use Bhar's Meat Kabsa Spice Blend — the same balance that gives kabsa its authentic Gulf flavor, without complicated steps or a long list of ingredients to measure out.
Ingredients (Serves 4-5)
- 1 kg meat (shoulder or shank cuts, your preference)
- 3 cups basmati rice, soaked for 20 minutes
- 2 large onions, chopped
- 3 medium tomatoes, diced (or 1 can of peeled tomatoes)
- 2 tbsp tomato paste
- 3 tbsp Bhar Meat Kabsa Spice Blend
- 2 dried black lime (loomi), pierced
- 3 garlic cloves, crushed
- 4 cups water or meat broth
- 3 tbsp ghee or oil
- Salt to taste
- A handful of toasted almonds or pine nuts for serving (optional)
Instructions
1. Sear the Meat
Heat the ghee in the pressure cooker and add the meat pieces, searing them until browned on the outside. This step is essential for building deep flavor from the start — don't skip it, even if you're in a hurry.
2. Sauté the Onion and Garlic
Add the chopped onion and cook until soft and golden, then add the crushed garlic for just one minute until fragrant.
3. Add the Spices and Tomatoes
Add the tomato paste and stir for two minutes until it releases its oils, then add the diced tomatoes, Bhar Meat Kabsa Spice Blend, and the pierced black lime. Stir well until the meat is fully coated in the spice mix.
4. Pressure Cook
Add the water or broth and salt, close the pressure cooker, and cook over medium heat for 25-30 minutes after it reaches pressure (adjust based on the cut and size of the meat). This is the step that saves you two hours compared to traditional cooking.
5. Cook the Rice
Once the meat is done, remove it and set it aside, keeping the broth. Drain the soaked rice and add it to the same broth (top up with water if needed), and let it simmer over medium heat until the liquid is absorbed. Then cover and let it cook on very low heat for 15 minutes until fully done.
6. Serve
Spread the rice on a serving platter, place the meat on top, and garnish with toasted almonds or pine nuts. Serve hot with kabsa sauce or a green salad.
A Note from Bhar
The real secret to authentic kabsa isn't just the cooking method — it's the quality of the spice itself. Our blend is made from 100% natural ingredients with zero preservatives, following the same commitment to authenticity we started with fifty years ago in Qatif. Taste the difference for yourself.