How to Make Beef Kabsa

Ingredients

• 1 kg rice suitable for kabsa
• 1 kg meat, or more to taste
• 2 dry onions
• 2 tomatoes
• 2 carrots
• 1 garlic clove
• A small piece of fresh ginger
• 2 tablespoons kabsa spice mix
• 1/4 cup mixed vegetable oil and olive oil
• You can increase the oil as desired
• 1 teaspoon hot chili pepper (shatta) to taste
• Spices for boiling the meat: cloves, bay leaves, cinnamon sticks, nutmeg, onion, loomi (dried lime)
• Garnishing the kabsa is optional: place the meat on top and you may add fried nuts
• Note: Each type of rice has a different cooking time; basmati rice was used in this recipe.

Method

1. Put the meat on the stove and simmer with the seasonings until tender...
2. Soak Kabsa rice in cold water for half an hour, noting that each rice type differs and requires different soaking times.
3. Set a pot on the stove for the Kabsa: add the oil and fry the onion until soft. Add garlic, ginger and hot pepper for a minute, then add the tomatoes and carrots and stir briefly.
4. Add Kabsa spice, cinnamon, and cardamom, then add two cups of beef stock and the rest water.
5. Salt can be added, but be careful not to over-salt since the stock is salted.
6. Bring to a boil for 5 minutes, then add the rice. Let the rice boil for 5 minutes on high heat, then reduce the heat for 10 minutes. Add a little butter or ghee on top.
   Timers: 5 min, 10 min
7. Garnish is optional. Place the meat on top and you may add toasted nuts.
8. Note that cooking times vary by rice type; this recipe uses Basmati rice.