Zutaten
- Shrimp or prawn, medium-sized, peeled and cleaned0.5 kilogram
Basmati-Reis2 cup- Green bell pepper, finely chopped1 cup
- Carrot, finely chopped1 cup
Grüne Erbsen1 cup
Mais1 cup- Tomato, chopped2 piece
- Onion, finely chopped1 piece
- Garlic clove, crushed1 clove
Olivenöl2 tablespoon
Tomatenmark2 tablespoon
Kabsa Gewürze0.5 teaspoon
Gemahlener Zimt0.5 teaspoon
Kreuzkümmel0.5 teaspoon- Curry pinch0
- Ground ginger pinch0
Schwarzer Pfeffer0- Salt to taste0
- Raisins0
- Fried almonds0
- Fried pine nuts0
- Fried cashews0
Schritte
- 1
Wash the rice several times and then soak it for 15 minutes in water before draining.
15 MinBenötigte Werkzeuge:🍳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 MinBenötigte Werkzeuge:
Bratpfanne - 3
Add the bell pepper and carrot, and 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 on 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. Allow the mixture to 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 MinBenötigte Werkzeuge:🍳Lid - 5
Once the rice is well cooked, serve the kabsa on a plate and garnish with fried almonds, pine nuts, fried cashews, and raisins.
5 Min
Nährwertangaben
Basmati-Reispro 100gGrüne Erbsenpro 100gMaispro 100gOlivenölpro 100gTomatenmarkpro 100gKabsa Gewürzepro 100gGemahlener Zimtpro 100gKreuzkümmelpro 100gSchwarzer Pfefferpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.