Ingredientes
- Meat, cut into cubes according to the number of servings1 kilogram
- Basmati rice, preferably Indian from the spice shop1 kilogram
Pimentão Vermelho2 pieces
Pimentão verde2 pieces
Pimentão Amarelo2 pieces- Large tomato, diced5 pieces
- Carrot, grated or two, as desired1 piece
Molho2 tablespoons
Suco de limão3 tablespoons
Especiarias de Kabsa1 tablespoon- Cardamom pods4 pods
- Loomi (dried black lime)1 pod
- Cinnamon stick1 stick
Canela em pó1 teaspoon
Especiarias para carne1 tablespoon
Folhas de louro1 leaf
Pimenta preta1 teaspoon
Sal0
Passos
- 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 minutosUtensílios necessários:
Panela - 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
Fatos nutricionais
Pimentão Vermelhopor 100gPimentão verdepor 100gPimentão Amarelopor 100gMolhopor 100gSuco de limãopor 100gEspeciarias de Kabsapor 100gCanela em pópor 100gEspeciarias para carnepor 100gFolhas de louropor 100gPimenta pretapor 100gSalpor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.