KABSA

KABSA

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes

Method


Calories: 492


  1. Wash the rice and soak it in water for at least a half hour. In the meantime, marinate the lamb, rubbing it with a tablespoon of mixed spices.
  2. Remove the paddle from the bowl.
  3. Put the Kabsa spices, half of the sliced onion and oil inside.
  4. Close the lid, set the thermostat to position 4, press the bottom heating element button and press the on/off button. Cook for 5 min.
  5. Add the marinated meat and cook for another 20 min, turning the meat about halfway through cooking.
  6. Cover the meat with the remaining onion, tomatoes cut into wedges and water. Cook for another 20 min or until the meat is tender, adding water if necessary (stir the meat 1-2 times during cooking)
  7. Boil salted water separately and cook the previously drained rice for the amount of time indicated on the package.
  8. Once cooked, drain the rice and combine with the meat, stir, add salt if necessary and serve.

Ingredients

  • Basmati rice: 350gr
  • lamb: 900gr
  • spices for the rub (cumin, coriander, cardamom, ginger, garlic and pepper): 1 tablespoon
  • sunflower oil: lev 5
  • onion: 1
  • tomatoes: 4
  • water: 230ml
  • salt: to taste
  • pepper: to taste
  • kabsa spices::
  • bay leaf: 1
  • cloves: 5
  • cardamom: 5
  • cinnamon sticks: 2
  • dried limes: 2 slices
  • spicy green pepper: 1

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