The rice is cooked in a single pot, with onions, garlic, tomato, cardamom, cloves, cinnamon, bay leaves and a special spice mix called 'baharat'. The meat is cooked in the same pot first, so all the flavour soaks into the rice. By the time it is served, the rice is golden and full of spice.
On top, the cook places the roasted chicken or lamb in big pieces. Some families add toasted almonds, raisins, or pine nuts scattered on top. There is often a small dish of fresh tomato-and-chilli sauce called 'salsa hara' served alongside for anyone who likes their food spicier.
Different parts of Saudi Arabia have their own versions of kabsa. In the south, the rice might be a bit redder, with extra tomato. In the north, it might be cooked with a smoky charcoal trick - a piece of glowing charcoal is placed in a small dish on top of the rice and a few drops of oil are added, filling the pot with smoke for a few minutes. The smoke flavour stays in the rice.
Kabsa is the meal for big moments - weddings, Eid celebrations, Friday family lunches. To make kabsa for guests is a way of saying 'You are welcome. Stay a while.'