Kabsa is a very famous Saudi traditional dish with a combination of meat, rice and nuts. There are different variations in making this rice. I have used lamb in my recipe but instead of lamb you can use chicken or beef.
- 1 kg lamb, large cubes
- 1 teaspoon salt
- 3 carrots (grated or diced)
- 4 tomatoes, blended
- 1 teaspoon butter
- 1/4 cup oil
- 1 dried lime
- 2 teaspoons tomato paste
- 2 cloves
- 2 cardamom pods
- 2 cinnamon sticks
- 5 black peppercorns
- 1/3 cup raisins
- 1/3 cup pistachio
- 1/3 cup almonds, peeled
- 2 teaspoons kabsa spice mix
- 8 cups water
- 1 tablespoon garlic ginger paste
- 3 1/2 cups rice
Soak the rice in water for about 30 min.
Heat oil in a pan and add onion. Stir fry for 2-3 min until it turn golden brown in color
Now add garlic ginger paste along with cloves, cinnamon, black peppercorns and cardamom. Again stir fry for 3-4 min
Add mutton pieces followed by salt, kabsa spice mix, tomato paste, blended tomatoes and dried lime. Cook over high heat for 8-10 min.
Add water and reduce the heat to medium. Cook for 1 1/2 hour until the lamb pieces are fully cooked.
Remove the lamb pieces to a baking dish and cook in the preheated oven for about 5 min.
For 3 1/2 cups of rice we need approx 5 cups of broth, so adjust the quantity of broth in the pan by adding some more water.
Bring it to boil. Now add rice and carrots. Adjust the salt in the broth.
Cook on medium heat, stirring occasionally until very little amount of broth is left in the pan.
Reduce the heat to low. Cover the pan with lid and cook for 10-12 min to allow the rice to set.
Meanwhile heat butter in another pan and stir fry the nuts for 3-4 min.
When finished cooking take out the rice in a serving dish. Place the lamb pieces on top and garnish it with nuts. Serve hot and ENJOY!