Author: FzjWdRdLgSw
This dish of meat, rice and spices is found all over the Arab Peninsula and has many variants. This is a simple but delicious version of the kabsa recipe.
- 750 g (24 oz) chicken or lamb pieces
- 500 ml (16 fl oz) stock
- 250 g (8 oz) basmati rice
- 3 tomatoes, chopped
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 25 g (1 oz) butter or 2 tbsp oil
- 1½ tsp baharat
For the garnish
- 2 tbsp raisins
- 2 tbsp flaked almonds
- 2 hard-boiled eggs, chopped (optional)
- 1 tomato, diced (optional)
For the baharat
- ½ tsp ground cardamom
- 1½ tsp coriander powder
- 1½ tsp ground cinnamon
- 1½ tsp ground cloves
- 1½ tsp ground nutmeg
- 1½ tsp ground allspice
- 2 tsp cumin powder
- 2 tsp ground black pepper
- 3 tsp paprika
- Mix the spices together to make the baharat and store in an airtight container.
- Melt the butter in a pan, add the meat pieces and brown them all over (about 5 minutes).
- Remove the meat pieces from the pan and add the onions and garlic. Sauté for 5 minutes to lightly brown the onions.
- Add the tomatoes, carrot and 1½ tsp of baharat. Stir-fry for 3 minutes.
- Add back the meat and pour in the stock. Season with salt, cover and simmer gently until the meat is tender (20 minutes for chicken, at least 1 hour for lamb).
- Add the rice and cook over a low heat until the rice is cooked and all the water has been absorbed.
- Serve and garnish with the raisins and almonds.
Calories: 780 Fat: 38.6 Sugar: 5.7 Fiber: 3.2 Protein: 40.1 Cholesterol: 191.6
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/kabsa-recipe
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