Ingrédients
- Shrimp or prawn, medium-sized, peeled and cleaned0.5 kilogram
Riz Basmati2 cup- Green bell pepper, finely chopped1 cup
- Carrot, finely chopped1 cup
Pois verts1 cup
Maïs1 cup- Tomato, chopped2 piece
- Onion, finely chopped1 piece
- Garlic clove, crushed1 clove
Huile d'olive2 tablespoon
Concentré de tomate2 tablespoon
Épices de Kabsa0.5 teaspoon
Cannelle moulue0.5 teaspoon
Cumin0.5 teaspoon- Curry pinch0
- Ground ginger pinch0
Poivre noir0- Salt to taste0
- Raisins0
- Fried almonds0
- Fried pine nuts0
- Fried cashews0
Mesures
- 1
Wash the rice several times and then soak it for 15 minutes in water before draining.
15 minutesMatériel requis:🍳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 minutesMatériel requis:
Poêle à frire - 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 minutes - 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 minutesMatériel requis:🍳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 minutes
Faits nutritionnels
Riz Basmatipour 100gPois vertspour 100gMaïspour 100gHuile d'olivepour 100gConcentré de tomatepour 100gÉpices de Kabsapour 100gCannelle mouluepour 100gCuminpour 100gPoivre noirpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.