Kuwaiti Kabsa

حسان الطريقيKüchenchef

Zutaten

• 1 kilogram Basmati rice
  1 kilogram
• 7 pieces of lamb with bones
  7 piece
• 1 cup raisins
  1 cup
• 1 cup onion, finely chopped
  1 cup
• 1/2 cup chickpeas (Indian chickpeas)
  0.5 cup
• 1 teaspoon ground cinnamon
  1 teaspoon
• 1 teaspoon ground cardamom
  1 teaspoon
• 2 tablespoons ginger
  2 tablespoon
• 1 teaspoon meat spices
  1 teaspoon
• 1/2 teaspoon saffron
  0.5 teaspoon
• 1 tablespoon rose water
  1 tablespoon

Schritte

1. 1

   In a pot on the stove, place the meat to boil.

   Benötigte Werkzeuge:

   Topf

   10 Min
2. 2

   In the blender, add the green ginger, onion, and water, and blend well, then add to the meat with a little cardamom, a spoon of meat spice, and salt, then leave until cooked.

   Benötigte Werkzeuge:

   Mixer

   10 Min
3. 3

   Soak the rice for an hour or half an hour.

   30 Min
4. 4

   In a frying pan on the stove, add the onion and a little water until cooked, then add the cinnamon and stir the onion to prevent sticking.

   Benötigte Werkzeuge:

   Bratpfanne

   10 Min
5. 5

   Place the chickpeas with three cups of water in a pot on the stove and leave until cooked.

   Benötigte Werkzeuge:

   Topf

   10 Min
6. 6

   After the chickpeas are cooked, drain and add to the onion, then add the raisins.

   5 Min
7. 7

   Cook the rice, and shortly before it is done, add the saffron soaked in rose water.

   10 Min
8. 8

   Serve the rice on a plate, distribute the pieces of meat, and then the filling made of raisins, chickpeas, and onion.

   5 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