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| Kabsa Rice in a HUGE pot! NOT ENOUGH!! ;) |
Ingredients:
1 kg beef + bones
(or 1 whole chicken cut into half)
3 cups Basmati rice (wash and soak for 30 mins)
5 cups of hot water
(or you could use the water from boiled beef)
2 tbsp cooking oil
1 tbsp Ghee
1 cinnamon stick
3 cardamoms
3 pieces of cloves
2 onions- diced
3 cloves of garlic- diced
1 big carrot - grated
(I used the canned chopped tomatoes)
2tbsp tomato puree
1 teaspoon yellow/orange food colouring (saffron)
2 tbsp kabsa spices for recipe click HERE
1 whole lemon- make a whole in the middle
(get the most riped lemon as you want it to be sour-est!)
1 red bell pepper- diced
1 tsp black pepper
2 whole red chillies
1/4 cup raisins
Method:
- If you're using beef, then boil the beef first until soft. Possibly for an hour.
- Heat oil and ghee. Saute cinnamon stick, cardamom, cloves, onions and garlic until you can smell the aroma.
- Then, saute the blended tomato, tomato puree, lemon, food colouring and kabsa spices.
- Put the beef in with the rest and add salt & sugar. (If you're using chicken, then put the raw chicken in at this stage and leave it in till it's cooked)
- Once the beef/chicken is cooked, put in carrot, red bell pepper, chilli, raisins and rice. Put in the hot water to cook the rice.
- Leave the pot closed and make sure you keep stirring every 4-5 minutes so that the rice won't get burnt at the bottom of the pot.
- ENJOY YOUR MEAL WITH YOUR LOVED ONES!!!! :))
Oh, in case the rice ain't spicy for your liking, you can make some sauce with it. I didn't try the sauce because I don't really eat spicy food. So this recipe is just nice for my liking. Try this:
Sauce: Blend tomatoes, green chillies, corriander, sugar and salt. Once it's done, squeeze some lemon into it.
1 comment:
When I make kabsa I cook the meat in liquid with all the spices (previously browned) then use that to cook the rice seperately. After the rice is cooked I sauté the rice and meat in ghee adding nuts (usually walnuts) and dates/raisins. I usually use the same spices but prefer dried lime to lemon and add a bay leaf to the broth as well.
In the US if I tell people I made an Arab dish I might get someone who looks at me funny, but if I say it's kabsa, then after they eat it I tell them it's Arab they are more open minded. We need more Arab cuisine over here! I have to drive about 20min just to get halal meats (I'm not Muslim, but the halal stores carry good goat meat and other cuts that are difficult to find elsewhere, and they're just so friendly there that I rather give them my money than some other stores).
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