Ingredjenti
- Meat, cut into cubes according to the number of servings1 kilogram
- Basmati rice, preferably Indian from the spice shop1 kilogram
Peprina Aħmar2 pieces
Peprina ħadra2 pieces
Peprina Aħmar2 pieces- Large tomato, diced5 pieces
- Carrot, grated or two, as desired1 piece
Sos2 tablespoons
Ġuħ ta' lewż3 tablespoons
Speċijiet ta' Kabsa1 tablespoon- Cardamom pods4 pods
- Loomi (dried black lime)1 pod
- Cinnamon stick1 stick
Kanella mgħottija1 teaspoon
Speċijiet tal-laħam1 tablespoon
Fjuri tal-laurel1 leaf
Bżar iswed1 teaspoon
Salt0
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 minGħodda meħtieġa:
Kazzola - 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 tan-Nutrizzjoni
Peprina Aħmargħal kull 100gPeprina ħadragħal kull 100gPeprina Aħmargħal kull 100gSosgħal kull 100gĠuħ ta' lewżgħal kull 100gSpeċijiet ta' Kabsagħal kull 100gKanella mgħottijagħal kull 100gSpeċijiet tal-laħamgħal kull 100gFjuri tal-laurelgħal kull 100gBżar iswedgħal kull 100gSaltgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.