Al Kabsa - Traditional Saudi Rice (& Meat) Dish

• lamb↗2 1⁄2 kg

  large cubes

• basmati rice↗4 cups
• carrot↗1⁄2 kg

  peeled and finely diced

• green pepper↗1

  seeded and finely diced

• tomatoes↗1 kg

  peeled and diced

• finely chopped onion1 kg
• garlic cloves↗6 -8

  minced

• pinch ground cumin↗1 pinch
• pinch ground coriander↗1 pinch
• salt and black pepper
• butter (for frying) or olive oil (for frying)↗
• toasted pine nuts↗1⁄4 cup
• Kabsa Spice Mix
• saffron↗1⁄2 teaspoon
• ground green cardamoms↗1⁄4 teaspoon
• teaspoon ground cinnamon↗1⁄2
• teaspoon ground allspice1⁄2
• teaspoon white pepper1⁄4
• teaspoon ground dried limes1⁄2
• Sauce
• cups water↗2
• beef stock cube (Maggi)↗1
• large onion, finely chopped↗1
• ounces chopped tomatoes14
• garlic cloves, minced↗3
• tablespoon tomato paste↗1
• cup diced celery1⁄4
• salt and black pepper
• tablespoons butter↗2

Step-by-step instructions

1. 1

   Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5"-2", bring to a boil then cook gently over medium heat for 1 1/2 - 2 hours or until tender. Reserve stock & set meat aside.

2. 2

   Soak rice for 15 minutes. Drain, rise under running water then drain well.

3. 3

   Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.

4. 4

   Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5" above rice). Cover pot. Cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry.

5. 5

   Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.

6. 6

   Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called 'shattah' -- .