Saudi Kabsa

طه کیمیاییKüchenchef

Zutaten

• 1 kilogram of meat, cut
  1 kilogram
• 1 kilogram of Basmati rice
  1 kilogram
• 1 bunch of celery, chopped
  1 bunch
• 1 bunch of leeks, chopped
  1 bunch
• 2 large carrots, sliced
  2 carrots
• 2 large bell peppers, sliced
  2 bell peppers
• 2 large tomatoes, peeled and seeded
  2 tomatoes
• 1 large onion, chopped
  1 onion
• 4 tablespoons of tomato sauce
  4 tablespoons
• 10 cloves
  10 cloves
• 4 cardamom pods
  4 pods
• 4 bay leaves
  4 leaves
• 4 cinnamon sticks
  4 sticks
• 1 teaspoon of ground cinnamon
  1 teaspoon
• 1 teaspoon of Kabsa spices
  1 teaspoon
• 1 tablespoon of turmeric
  1 tablespoon
• 1 teaspoon of black pepper
  1 teaspoon
• 1 teaspoon of cumin
  1 teaspoon
• 1 teaspoon of salt
  1 teaspoon
• 1/2 cup of corn oil
  0.5 cup

Schritte

1. 1

   In a pot over the fire, place the meat, leeks, celery, carrots, bay leaves, cardamom, salt, and pepper with water and let it cook until 80% done. Remove the meat, strain the broth from the vegetables, and set aside.

   Benötigte Werkzeuge:

   Topf

   10 Min
2. 2

   In another pot, heat the oil and add the cloves until they puff up completely, then add the onion, bell peppers, chopped tomatoes, sauce, spices, salt, pepper, turmeric, cinnamon, cumin, and cinnamon sticks. Stir all the ingredients well, reduce the heat slightly while continuing to stir for five minutes.

   Benötigte Werkzeuge:

   Topf

   5 Min
3. 3

   Add the meat to the mixture and stir, then leave on the heat for another five minutes.

   5 Min
4. 4

   Add the rice and broth, stir, and add more broth as needed. Cover and let it cook for a quarter of an hour.

   15 Min

Nährwertangaben

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags