Al Kabasa /Saudi rice

[Arslan]

Al Kabasa

• Ingredients:
• 2 1/2 kg lamb, large cubes
• 4 cups basmati rice
• 1/2 kg carrots, peeled and finely diced
• 1 green pepper, seeded and finely diced
• 1 kg tomatoes, peeled and diced
• 1 kg finely chopped onions
• 6-8 garlic cloves, minced
• 1 pinch ground cumin
• 1 pinch ground coriander
• salt and black pepper
• butter or olive oil(for frying)
• 1/4 cup toasted pine nuts
• Kabsa Spice Mix:
• 1/2 teaspoon saffron
• 1/4 teaspoon ground green cardamoms
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon white pepper
• 1/2 teaspoon ground dried limes
• Sauce
• 2 cups water
• 1 beef stock cube(Maggi)
• 1 large onion, finely chopped
• 14 ounces chopped tomatoes
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 cup diced celery
• salt and black pepper
• 2 tablespoons butter
• Method:
• 1. Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5″-2″, bring to a boil then cook gently over medium heat for 1 1/2 – 2 hours or until tender. Reserve stock & set meat aside.
• 2. Soak rice for 15 minutes. Drain, rise under running water then drain well.
• 3. Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
• 4. Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5″ above rice). Cover pot. Cook on low heat for 30 minutes or until tender – add a little more stock or water if rice seems to become dry.
• 5. Prepare the sauce.
• 6. Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
• 7. Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon.

[naz]

aho hum log chicken ka banatey hain

[Mr.10]

nice

[Chandbhai]

Wonderful

[maya]

yummy