Kabsa Rice with Meat

Ingredients

• Beef or lamb suitable for stewing, cut into cubes
• 2 cups rice
• Vegetable oil — about a small coffee cup (≈1/3 cup)
• 1 teaspoon butter
• Kabsa spice mix, or 1 teaspoon each of curry, ground turmeric and paprika
• A pinch of salt
• 3 cups meat cooking liquid (broth) or plain water
• Aromatics for boiling the meat: bay leaves and whole cloves
• 1 onion
• Leek
• Nuts and dried fruit for toasting and garnish (cashews, almonds, raisins)
• Kabsa rice with meat from a friend and site cook:
• Amal Khudr
• Click her name to visit her page
• For more great rice recipes on our site, see Smoked Tawook with Saffron Rice

Method

1. Boil the pieces of meat or beef/lamb shanks with the aromatics
2. After cooking, lift them from the cooking liquid then fry them with vegetable oil in a new pot with chopped onion and chopped karrat as well
3. Add the previously washed rice and stir gently, then add a pinch of salt and kabsa spice or the spices mentioned above
4. Cover them with the meat's cooking liquid or plain water (amount of water depends on the type of rice... or at a rate of 1½ cups water per 1 cup rice)
5. Add butter on top of the water - optional (it gives shine and a nice flavor to the rice)
6. When the water boils, reduce the heat, cover the pot, and leave it on low heat until the rice cooks...
7. Fry the nuts until they brown, then scatter them over the kabsa rice with meat after transferring it to the serving dish
8. Kabsa is delicious with cucumber and yogurt salad
9. Amal Khudr
10. For more great rice recipes on our site, here is smoked tawook with saffron rice