Arab Main course

Saudi Kabsa

Name: Saudi Kabsa
Prep time: PM0.00T
Cook time: PM90.00T
Total time: PM90.00T
Cuisine: Arab
Ingredients: 5 cups Water; 1000 grams Lamb; trimmed and cut into strops; 3 tablespoons Vegetable oil; 2 Mediums Onions; finely chopped; 2 Mediums Tomatoes; diced; 1 piece Green chili; chopped; 2 teaspoons ground cumin; 4 pieces cardamom pods; 3/4 teaspoon Ground Black Pepper; 1 piece Cinnamon stick; 10 grams Tomato Paste; 2 cubes MAGGI® Chicken Bouillon; 2 1/2 cups basmati rice; washed and drained

90Min

Easy

Ingredients

7 Servings

5 cups

Water

1000 g

Lamb, trimmed and cut into strops

3 tbsp

Vegetable oil

2 Mediums

Onions, finely chopped

2 Mediums

Tomatoes, diced

1 piece

Green chili, chopped

2 tsp

ground cumin

4 pieces

cardamom pods

0.75 tsp

Ground Black Pepper

1 piece

Cinnamon stick

10 g

Tomato Paste

2 cubes

MAGGI® Chicken Bouillon

2.5 cups

basmati rice, washed and drained

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Nutrition Value

Energy

717.74 kcal

Protein

29.53 g

Carbohydrates

62.51 g

Fats

37.76 g

Information per serving

Step 1

Place water and meat cubes in a large pot, bring to a boil and skim froth as it appears. Cover and simmer over low heat for 1 hour or until meat is tender.

Step 2

In a medium size pot, heat vegetable oil and cook onions over medium heat for 5-6 mins. Add tomatoes, chili pepper, cumin powder, cardamom powder, black pepper, cinnamon stick, tomato paste, MAGGI® Chicken Bouillon and cook constantly stirring.

Step 3

Add the cooked meat with the stock to the pot. The stock should be around 3 cups or 750 ml. Add more water if needed.

Step 4

Cover with the rice, bring to boil and cook covered over low heat for 20 mins or until the rice is cooked.

Step 5

Turn the dish over a large serving dish and garnish with fried peeled almonds, raisins and pine seeds.

Step 1 of 5

Place water and meat cubes in a large pot, bring to a boil and skim froth as it appears. Cover and simmer over low heat for 1 hour or until meat is tender.