Ingredients
- Shrimp, medium-sized, peeled and cleaned0.5 kilogram
Basmati Rice2 cup- Green bell pepper, finely chopped1 cup
- Carrot, finely chopped1 cup
Green Peas1 cup
Corn1 cup- Tomato, chopped2 piece
- Onion, finely chopped1 piece
- Garlic clove, crushed1 clove
Olive oil2 tablespoon
Tomato Paste2 tablespoon
Kabsa Spices0.5 teaspoon
Ground Cinnamon0.5 teaspoon
Cumin0.5 teaspoon- Curry, a pinch0
- Ground ginger, a pinch0
Black Pepper0- Salt to taste0
- Raisins0
- Fried almonds0
- Fried pine nuts0
- Fried cashews0
Steps
- 1
Wash the rice several times and then soak it in water for 15 minutes before draining.
15 minRequired Tools:🍳Bowl - 2
Fry the onion in olive oil until golden, then add the shrimp, garlic, and ground ginger. Sauté the shrimp until it turns pink.
10 minRequired Tools:
Frying Pan - 3
Add the bell pepper and carrot, stir for 5 minutes, then add the remaining vegetables: peas, corn, and tomatoes along with all the spices: kabsa spices, cinnamon, cumin, and black pepper. Stir the ingredients and let them cook over medium heat for another five minutes.
5 min - 4
Pour 3 to 4 cups of water over the shrimp and vegetables, then add the tomato paste and salt. Let the mixture boil, then add the rice. The water should cover the rice; if not, add more water. Cover the pot and let it simmer for 14 to 20 minutes.
20 minRequired Tools:
Pot - 5
Once the rice is well cooked, pour the kabsa into a serving dish and garnish with fried almonds, pine nuts, fried cashews, and raisins.
5 min
Nutrition Facts
Basmati Riceper 100gGreen Peasper 100gCornper 100gOlive oilper 100gTomato Pasteper 100gKabsa Spicesper 100gGround Cinnamonper 100gCuminper 100gBlack Pepperper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.