Yemeni Meat Kabsa

بسام شنيقChef

Ingredients

• Meat, with bone
  1 kilogram
• Basmati Rice
  4 cup
• Potatoes
  4 pieces
• Large onion, sliced
  3 pieces
• Yogurt, equivalent to one packet
  200 grams
• Saffron
  1 teaspoon
• Vinegar
  1 tablespoon
• Ginger
  1 tablespoon
• Mixed Spices
  1 tablespoon
• Cardamom pods
  4 pieces
• Cinnamon stick
  4 sticks
• Cloves
  4 cloves
• Salt
  1 tablespoon
• Water
  1 cup

Steps

1. 1

   Wash the rice several times and then soak it for an hour in plenty of water.

   60 min
2. 2

   Place the meat with all the ingredients except the rice and saffron in the pressure cooker, and cook until the meat is tender.

   Required Tools:

   Pressure Cooker

   30 min
3. 3

   Boil the rice halfway and drain.

   10 min
4. 4

   In another large pot, place the meat with its sauce, then add the rice on top. Cook on the stove, then sprinkle the saffron soaked in a little water over the rice.

   Required Tools:

   Pot

   20 min
5. 5

   Let it cook until the rice is fully done, then remove the pot from the heat and serve the kabsa. Enjoy!

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Basmati Riceper 100g

Energy365 kcal

Protein8 g

Total Fat0.6 g

Carbohydrate80 g

Dietary Fiber1 g

Total Sugars0.1 g

Saffronper 100g

Energy300 kcal

Protein10 g

Total Fat5 g

Carbohydrate60 g

Dietary Fiber20 g

Total Sugars2 g

Vinegarper 100g

Energy21 kcal

Carbohydrate0.93 g

Gingerper 100g

Protein2 g

Mixed Spicesper 100g

Energy350 kcal

Protein10 g

Total Fat15 g

Carbohydrate60 g

Dietary Fiber20 g

Saltper 100g

Ash100 g

Waterper 100g

Water100 g

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

Dietary Features & Tags