Meat Kabsa is one of the most famous Saudi dishes and a staple on Arab tables. It is known for its rich flavor and aromatic spices that blend beautifully with the meat broth, giving the rice an irresistible taste. It is also easy to prepare, with ingredients found in every kitchen. Try it and make it the star of your table.
Cooking Time: 60 minutes
Serves: 5 people
Ingredients for Meat Kabsa with Basmati Rice
Lamb: 800 g (or beef)
Onion: 1 (finely chopped)
Vegetable oil: 2 tablespoons
Garlic: 2 cloves (minced)
Tomato: 1 (chopped)
Tomato paste: 1 tablespoon
Dried lime (loomi): 1
Bay leaf: 1
Cardamom: 3 pods
Cinnamon stick: 1
Salt: to taste
Black pepper: to taste
Basmati rice: 2 cups (washed and soaked for 15 minutes)
Meat broth: 4 cups
Turmeric: 1 teaspoon
Cumin: 1 teaspoon
Kabsa spice mix: 1 teaspoon
Paprika: ½ teaspoon
Method
Heat the oil in a pot over medium heat, add the onion, and sauté until softened.
Add the meat and stir until browned on all sides, then add the garlic and continue stirring.
Add the chopped tomato and tomato paste, and mix until well combined.
Add the whole spices (dried lime, cardamom, cinnamon stick, and bay leaf).
Add the ground spices (turmeric, cumin, Kabsa spices, paprika, salt, and black pepper).
Pour in hot water until the meat is completely covered and bring to a boil.
Reduce the heat and let the meat cook for about one hour until tender.
Remove the meat pieces and set aside, keeping the broth.
Pour 4 cups of the meat broth into a pot and bring to a boil.
Add the drained rice and let it boil for 5 minutes, then reduce the heat, cover the pot, and cook for about 20 minutes until the rice is fluffy and fully cooked.
Transfer the rice to a serving platter, arrange the meat on top, and serve hot.
Post a Comment