Kuwaiti Kabsa

حسان الطريقيCuisinier

Ingrédients

• 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

Mesures

1. 1

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

   Matériel requis:

   Marmite

   10 minutes
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.

   Matériel requis:

   Blender

   10 minutes
3. 3

   Soak the rice for an hour or half an hour.

   30 minutes
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.

   Matériel requis:

   Poêle à frire

   10 minutes
5. 5

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

   Matériel requis:

   Marmite

   10 minutes
6. 6

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

   5 minutes
7. 7

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

   10 minutes
8. 8

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

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques