Zutaten
- Meat, cut into cubes according to the number of servings1 kilogram
- Basmati rice, preferably Indian from the spice shop1 kilogram
Rote Paprika2 pieces
Grüne Paprika2 pieces
Gelber Paprika2 pieces- Large tomato, diced5 pieces
- Carrot, grated or two, as desired1 piece
Soße2 tablespoons
Zitronensaft3 tablespoons
Kabsa Gewürze1 tablespoon- Cardamom pods4 pods
- Loomi (dried black lime)1 pod
- Cinnamon stick1 stick
Gemahlener Zimt1 teaspoon
Fleischgewürze1 tablespoon
Lorbeerblätter1 leaf
Schwarzer Pfeffer1 teaspoon
Salz0
Schritte
- 1
In a pot over the heat, add oil and ghee and let it heat, then add the onion and cardamom pods and sauté well until softened. Add the meat to the onion with the meat spices, kabsa spices, black pepper, cinnamon stick, dried lime, and bay leaf, and sauté well.
5 MinBenötigte Werkzeuge:
Topf - 2
Add the colored peppers to the pot with the meat and stir, then add the diced tomatoes and let it cook for 5 minutes while stirring.
5 Min - 3
Add the sauce to the pot and stir well, then add the rice and stir, and let it cook until the water evaporates, then add water according to the amount of basmati rice while adjusting the salt.
5 Min - 4
Leave the pot on the heat, ensuring it is covered, until the meat and rice are cooked. Remove from heat and serve the kabsa in a serving dish.
10 Min
Nährwertangaben
Rote Paprikapro 100gGrüne Paprikapro 100gGelber Paprikapro 100gSoßepro 100gZitronensaftpro 100gKabsa Gewürzepro 100gGemahlener Zimtpro 100gFleischgewürzepro 100gLorbeerblätterpro 100gSchwarzer Pfefferpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.