White Kabsa

Lina Al-SabahChef

Ingredients

• 2 cups rice, Kabsa
  2 cup
• 0.5 kilograms lamb, cut into pieces
  0.5 kilogram
• 200 grams lamb fat, or ghee
  200 gram
• 2 onions, diced
  2 piece
• 5 cardamom pods
  5 pod
• 5 cloves
  5 clove
• 2 bay leaves
  2 leaf
• 1 cinnamon stick
  1 stick
• 0.5 teaspoon white spices
  0.5 teaspoon
• Saffron the size of a lentil
  0

Steps

1. 1

   Place the meat on the fire, and after removing the scum that appears on the surface, add salt, the diced onion, and the remaining coarse spices except for the cinnamon. Cover the pot.

   Required Tools:

   Pot

   10 min
2. 2

   Soak the rice with a piece of cinnamon. In another pot, add two tablespoons of frying oil and the ghee, and heat them on low until the ghee browns slightly. Then add 3 cups of strained meat broth, add the white spices, and when it boils, add the rice. When the broth dries up, reduce the heat, and when cooked, place the meat on top, then dissolve the saffron in two tablespoons of water and pour it over the meat.

   Required Tools:

   Pot

   Frying Pan

   15 min
3. 3

   Cover for 10 minutes, then remove the meat for garnishing, stir the rice, and serve it on a plate, garnishing with the meat.

   10 min

Nutrition Facts

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

Dietary Features & Tags