Kabsa
Kabsa rice with tomato, dried lime and spices, with lamb and topped with toasted almonds and pine nuts.
- Cooking time
- 1 hr 45 min
- Hands-on time
- 30 min
- Free time
- 50 min
- Difficulty
- Medium
- Cuisine
- Gulf
- Calories
- 780
- Contains
- Nuts, Dairy
Kabsa's flavor starts from the golden layer the lamb leaves on the bottom of the pot as it browns. Then the broth is measured out, five cups, before the rice goes in, because measuring is the difference between fluffy rice and a paste.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.
Ingredients
Amounts follow the number of people
For Kabsa
For the topping
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Heavy pot with a lid — Meat then rice, both in it, with the lid holding the steam.
- Strainer — The stock is strained and five cups measured out.
Method
Brown the meat in ghee in a heavy pot until it turns brown on all sides.
You’ll know it’s ready whenThe meat is brown and the bottom has a golden layer.
Tip: This layer at the bottom is the basis of the entire broth's taste.
Add the onions and garlic until they soften, then add the paste and spices and stir for one minute.
You’ll know it’s ready whenThe onions are translucent and the aroma of the spices is strong.
Add the tomatoes, water, dried lime, cinnamon and salt, cover the pot and let the meat soften.
You’ll know it’s ready whenThe meat comes off the bone with a spoon.
Remove the meat and strain the broth, measuring out five cups of it, then add the drained rice to the broth.
You’ll know it’s ready whenThe broth should cover the rice by about a finger's width.
Tip: Measuring the broth is the difference between fluffy rice and mushy rice.
Cover the pot and leave it on low heat until the rice has absorbed all the broth.
You’ll know it’s ready whenA hole poked through to the bottom shows it is dry.
Return the meat to the top of the rice, cover the pot for five minutes, then turn it over and garnish with nuts.
You’ll know it’s ready whenThe grains are separate and the meat is hot.
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