Ingredienti
- Meat, cut into cubes according to the number of servings1 kilogram
- Basmati rice, preferably Indian from the spice shop1 kilogram
Peperone Rosso2 pieces
Peperone verde2 pieces
Peperone Giallo2 pieces- Large tomato, diced5 pieces
- Carrot, grated or two, as desired1 piece
Salsa2 tablespoons
Succo di limone3 tablespoons
Spezie per Kabsa1 tablespoon- Cardamom pods4 pods
- Loomi (dried black lime)1 pod
- Cinnamon stick1 stick
Cannella in polvere1 teaspoon
Spezie per carne1 tablespoon
Foglie di alloro1 leaf
Pepe nero1 teaspoon
Sale0
Passi
- 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 minUtensili necessari:
Pentola - 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
Fatti nutrizionali
Peperone Rossoper 100gPeperone verdeper 100gPeperone Gialloper 100gSalsaper 100gSucco di limoneper 100gSpezie per Kabsaper 100gCannella in polvereper 100gSpezie per carneper 100gFoglie di alloroper 100gPepe neroper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.