Marhaba!!
Kabsa is a very traditional meal in the Arab land. It can be made with many variations, and today I am to share with you all my version of it. A traditional Arabian Fragrant Rice with mutton. It is mildly spiced, simpler, easier and a one pot version. The main flavoring comes from tomato paste, kabsa mix and the mutton stew. 
Ingredients:
1-1/2 cup rice, soaked for 30 mins
600 grams mutton with bone and 40% fat
3 cups water
2 -1/2 tbsp Shaan kabsa masala
1-1/2 tbsp tomato paste
1 small onion, diced
1 green chilis slit
2 tbsp clarified ghee
Salt to taste
Method:
The kabsa masala/mix has dried nuts in them. Since we don’t like nuts in our rice, I sifted out all the possible dried nuts from the mixture.
1)Wash meat and set aside.
2)In a heavy bottomed vessel add ghee and fry the onion until translucent. Add meat and cook on high heat for 3 mins. Add kabsa masala and tomato paste, stir and add 3 cups water and bring to boil. Reduce the heat, cover and cook until meat is 90% done (takes about an hour).
3)Add rice and green chilli, season with salt if needed and stir it all together. Bring it to a boil, reduce heat, cover and let it simmer for 20mins (add more water if needed).
4)Once the rice nearly done top it with fried onion.
5)Close this set up with an aluminium foil, sealing the edges tightly so that no steam gets out. Leave this on low heat for about 15-20 mins.What happens now is that, the heat slowly spreads from the bottom upwards. During this, the meat and rice are cooked slowly, which finally gives the softness and aroma to kabsa. After about 15 mins, you can check the evenness of heat by touching the top and bottom surface of the vessel. If you find the heat to be even, it means it is almost done. Then, switch the flame off and leave for a few minutes before you open the foil. 
P.S: YOU CAN MAKE A CHICKEN VERSION OF THIS TOO. FOLLOW THE SAME STEPS AND JUST REDUCE THE TIME OF COOKING THE CHICKEN AS CHICKEN GETS COOKED FAST.
Ma’Salama !!
Advertisements Share this:
