Kabsa, also known as machboos, is a popular rice dish that is commonly found in Saudi Arabia and other countries in the Middle East. It is a fragrant and flavorful dish that is made with long-grain rice, meat (usually chicken or lamb), vegetables, and a variety of spices.
The dish typically starts with a base of sautéed onions and garlic, which are then combined with the meat and spices like cumin, coriander, turmeric, and cinnamon. The mixture is simmered until the meat is tender, and then the rice and vegetables (such as tomatoes, carrots, and bell peppers) are added to the pot. The rice is cooked in the flavored broth until it is tender and fluffy, and then the dish is usually garnished with fresh herbs, like cilantro or parsley, and roasted nuts, like almonds or cashews.
Kabsa is often served with a side of salad, such as fattoush or tabbouleh, and a variety of sauces, like a spicy tomato sauce or a tangy yogurt sauce. It is a hearty and satisfying meal that is perfect for sharing with family and friends.
.1 kg lamb or chicken, cut into pieces
.3 cups basmati rice
.4 tablespoons ghee or vegetable oil
.2 onions, chopped
.4 garlic cloves, minced
.2 tomatoes, diced
.2 tablespoons tomato paste
.1 tablespoon baharat spice mix (a blend of cumin, coriander, cardamom, black pepper, cinnamon, and nutmeg)
.1 teaspoon turmeric
.1 teaspoon cumin
.1 teaspoon paprika
.Salt and pepper to taste
.6 cups water
.1/2 cup raisins (optional)
.1/2 cup almonds, blanched and slivered (optional)
In a large pot, heat the ghee or vegetable oil over medium heat. Add the onions and garlic and sauté until the onions are translucent.
Add the meat to the pot and cook until browned on all sides.
Add the tomatoes, tomato paste, baharat spice mix, turmeric, cumin, paprika, salt, and pepper. Stir well to combine.
Add the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the meat is tender.
While the meat is cooking, rinse the rice in cold water until the water runs clear. Drain the rice.
After 1 hour, remove the lid from the pot and add the rice, raisins, and almonds (if using). Stir to combine.
Bring the mixture back to a boil, then reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
Remove the pot from the heat and let it sit, covered, for 10 minutes.
Fluff the rice with a fork and serve hot.
Enjoy your delicious khapsa!
Recipe by : Aziz Hussain
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