Ingrédients
- Meat, cut into cubes according to the number of servings1 kilogram
- Basmati rice, preferably Indian from the spice shop1 kilogram
Poivron Rouge2 pieces
Poivron vert2 pieces
Poivron Jaune2 pieces- Large tomato, diced5 pieces
- Carrot, grated or two, as desired1 piece
Sauce2 tablespoons
Jus de citron3 tablespoons
Épices de Kabsa1 tablespoon- Cardamom pods4 pods
- Loomi (dried black lime)1 pod
- Cinnamon stick1 stick
Cannelle moulue1 teaspoon
Épices de viande1 tablespoon
Feuilles de laurier1 leaf
Poivre noir1 teaspoon
Sel0
Mesures
- 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 minutesMatériel requis:
Marmite - 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 minutes - 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 minutes - 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 minutes
Faits nutritionnels
Poivron Rougepour 100gPoivron vertpour 100gPoivron Jaunepour 100gSaucepour 100gJus de citronpour 100gÉpices de Kabsapour 100gCannelle mouluepour 100gÉpices de viandepour 100gFeuilles de laurierpour 100gPoivre noirpour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.