Kabli Meat and Rice

Rania El-MasriChef

Ingredients

• 2 kilograms of meat, cut into pieces or with bone
  2 kilogram
• 4 cups of rice, for Kabsa
  4 cup
• 1 onion, chopped
  1 piece
• 3 potatoes
  3 pieces
• 1 orange juice
  1 piece
• 1 orange zest
  1 piece
• 1 tablespoon saffron
  1 tablespoon
• 4 tablespoons rose water
  4 tablespoon
• 4 tablespoons of Kadi water
  4 tablespoon
• 1 teaspoon citric acid
  1 teaspoon
• 1 teaspoon chili powder
  1 teaspoon
• 1 teaspoon ground cardamom, cloves, galangal, and red pepper
  1 teaspoon
• 2 cinnamon sticks
  2 stick
• 1/4 cup vegetable oil
  0.3 cup
• 2 tablespoons tomato paste
  2 tablespoon

Steps

1. 1

   Fry the onion in two tablespoons of vegetable oil, then add the meat, tomato paste, spices, orange juice, orange zest, half the amount of saffron, Kadi, rose water, and citric acid. Add about 3 cups of water for the meat and cover until cooked.

   Required Tools:

   Frying Pan

   Pot

   10 min
2. 2

   Peel the potatoes and cut them into four pieces. Before the meat is fully cooked, add the potatoes.

   5 min
3. 3

   Cook the rice after soaking it for half an hour in another pot. Before the rice is fully cooked, add a quarter of the rice on top of the meat, then dissolve the remaining saffron in the remaining rose water and Kadi water, and citric acid. With a spoon, draw circles on the rice, then add the second quarter in the same way with saffron and continue until all the rice is used.

   Required Tools:

   Pot

   10 min
4. 4

   Let it cook a little with the meat until the end, then gently stir the rice so that the colored rice mixes without stirring the meat.

   5 min
5. 5

   Once fully cooked, pour it into a large plate or tray so that the layer of red rice is in the center and the remaining rice is around it, resulting in three colors of rice: white, orange, and the center red. Enjoy your meal.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags