[1] Historically, kabsa was prepared by Bedouin tribes who roamed the deserts of the Arabian Peninsula.

They relied on simple ingredients that were readily available: rice, meat (usually lamb or chicken), and a blend of spices.

[2] Over time, as trade routes expanded and new ingredients became accessible, variations of kabsa began to emerge.

[citation needed] These dishes, of which there are many variations, are usually made with rice (usually basmati), meat, vegetables, and a mixture of spices.

The spices, rice, and meat may be augmented with almonds, pine nuts, peanuts, onions, and sultanas.