Saudi Kabsa

Name: Saudi Kabsa
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 110 Minutes
Yield: 7 servings

With

20 minutes

1hr30minutes

7 people

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Ingredients 13 items

5 cups water or 1250 ml
1 kg lamb, or beef meat, cut into cubes.
3 tablespoons vegetable oil
2 medium onions or 300 g, cut into thin slices
2 medium tomatoes or 300 g, peeled and chopped
1 green chili pepper
2 teaspoons ground cumin
4 whole cardamom pods
¾ teaspoon ground black pepper
1 cinnamon stick
1 tablespoon tomato paste
2 cubes MAGGI Chicken Stock
2½ cups basmati rice or 500 g

How to prepare

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.
In a medium size pot, heat vegetable oil and cook onions over medium heat for 5-6 minutes. Add tomatoes, chili pepper, cumin powder, cardamom powder, black pepper, cinnamon stick, tomato paste, MAGGI Chicken Stock cubes and cook with constant stirring for 3-4 minutes.
Add the cooked meat with the stock to the pot, the stock should be around 3 cups or 750ml. Add more water if needed.
Cover with the rice, bring to a boil and cook covered over low heat for 20 minutes or until the rice is cooked.
Turn the dish over a large serving dish and garnish with fried peeled almonds, raisins and pine seeds.

You all ate from this great-tasting dish, and there's still some leftovers? Store it as quickly as possible in the fridge and eat it within the next 2 days. Remember not to leave cooked food for more than 2 hours at room temperature to prevent bacteria from multiplying in it.

What's the importance of meat in this kabsa recipe?

Meat, beef or lamb, is rich in high quality protein, in addition to iron, vitamin B12, zinc, selenium, niacin and vitamin B6!