Ingredientes
- Meat, cut into cubes according to the number of servings1 kilogram
- Basmati rice, preferably Indian from the spice shop1 kilogram
Pimiento Rojo2 pieces
Pimiento verde2 pieces
Pimiento Amarillo2 pieces- Large tomato, diced5 pieces
- Carrot, grated or two, as desired1 piece
Salsa2 tablespoons
Jugo de limón3 tablespoons
Especias de Kabsa1 tablespoon- Cardamom pods4 pods
- Loomi (dried black lime)1 pod
- Cinnamon stick1 stick
Canela molida1 teaspoon
Especias para carne1 tablespoon
Hojas de laurel1 leaf
Pimienta negra1 teaspoon
Sal0
Pasos
- 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 minutosHerramientas necesarias:
Olla - 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 minutos - 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 minutos - 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 minutos
Datos nutricionales
Pimiento Rojopor 100gPimiento verdepor 100gPimiento Amarillopor 100gSalsapor 100gJugo de limónpor 100gEspecias de Kabsapor 100gCanela molidapor 100gEspecias para carnepor 100gHojas de laurelpor 100gPimienta negrapor 100gSalpor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.