Ingredjenti
Agnell1 kilogram
Riz4 cup
Bżar3 piece
Sos tat-tadam400 gram
Chili aħdar2 piece
Karot3 piece
Zest ta' lemun1 teaspoon
Speċijiet ta' Kabsa1 tablespoon
Żejt vegetali0.3 cup- Speċijiet ta' Kabsa0.3 kilogram
Kanella mgħottija0.3 kilogram
Kardamomu mħallat0.3 kilogram- Ground galangal0.3 kilogram
- Ground cloves2 tablespoon
Passi
- 1
To prepare the Kabsa spices, mix all the spices well in a bowl, take one tablespoon of the mixture and set it aside for use in the recipe, then store the remaining seasoning in a jar or a container for future use.
recipe.minutesGħodda meħtieġa:🍳Bowl - 2
To prepare the Kabsa, heat the oil and onions in a pot until the onions turn yellow, then add the meat and stir well, letting it cook for 5 minutes to brown slightly.
recipe.minutesGħodda meħtieġa:
Kazzola - 3
Add a teaspoon of the Kabsa spices and one Maggi cube, then add the tomato paste over the meat and stir well. Add the grated carrots, lemon zest, and water, and let the meat cook until tender.
recipe.minutes - 4
When cooked, the sauce should be slightly thick. Season with salt, drain the rice, and add it without stirring. Let the water evaporate, then stir the rice, turn off the heat, cover the pot, and let the rice absorb the water and steam until cooked, then serve.
recipe.minutes
Fatti tan-Nutrizzjoni
Agnellgħal kull 100gRizgħal kull 100gBżargħal kull 100gSos tat-tadamgħal kull 100gChili aħdargħal kull 100gKarotgħal kull 100gZest ta' lemungħal kull 100gSpeċijiet ta' Kabsagħal kull 100gŻejt vegetaligħal kull 100gSpeċijiet ta' Kabsagħal kull 100gKanella mgħottijagħal kull 100gKardamomu mħallatgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.