Ingredients
- Meat, cut into cubes according to the number of servings1 kilogram
- Basmati rice, preferably Indian from the spice shop1 kilogram
Red Bell Pepper2 pieces
Green Bell Pepper2 pieces
Yellow Bell Pepper2 pieces- Large tomato, diced5 pieces
- Carrot, grated or two, as desired1 piece
Sauce2 tablespoons
Lemon Juice3 tablespoons
Kabsa Spices1 tablespoon- Cardamom pods4 pods
- Loomi (dried black lime)1 pod
- Cinnamon stick1 stick
Ground Cinnamon1 teaspoon
Meat Spices1 tablespoon
Bay leaves1 leaf
Black Pepper1 teaspoon
Salt0
Steps
- 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 minRequired Tools:
Pot - 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
Nutrition Facts
Red Bell Pepperper 100gGreen Bell Pepperper 100gYellow Bell Pepperper 100gSauceper 100gLemon Juiceper 100gKabsa Spicesper 100gGround Cinnamonper 100gMeat Spicesper 100gBay leavesper 100gBlack Pepperper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.