Yemeni Meat Kabsa

بسام شنيقCuoco

Ingredienti

• Meat, with bone
  1 kilogram
• Riso Basmati
  4 cup
• Potatoes
  4 pieces
• Large onion, sliced
  3 pieces
• Yogurt, equivalent to one packet
  200 grams
• Zafferano
  1 teaspoon
• Aceto
  1 tablespoon
• Zenzero
  1 tablespoon
• Spezie miste
  1 tablespoon
• Cardamom pods
  4 pieces
• Cinnamon stick
  4 sticks
• Cloves
  4 cloves
• Sale
  1 tablespoon
• Acqua
  1 cup

Passi

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.

   Utensili necessari:

   Pentola a pressione

   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.

   Utensili necessari:

   Pentola

   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

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Riso Basmatiper 100g

Energia365 kcal

Proteine8 g

Grassi totali0.6 g

Carbohydrate80 g

Fibre alimentari1 g

Zuccheri totali0.1 g

Zafferanoper 100g

Energia300 kcal

Proteine10 g

Grassi totali5 g

Carbohydrate60 g

Fibre alimentari20 g

Zuccheri totali2 g

Acetoper 100g

Energia21 kcal

Carbohydrate0.93 g

Zenzeroper 100g

Proteine2 g

Spezie misteper 100g

Energia350 kcal

Proteine10 g

Grassi totali15 g

Carbohydrate60 g

Fibre alimentari20 g

Saleper 100g

Ceneri100 g

Acquaper 100g

Acqua100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag