Kabsa rice with meat — an easy, elegant recipe

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)

Method:

Boil the meat pieces or beef/lamb shanks with the aromatics...
After they are cooked, remove them from the cooking liquid, then fry them in a separate pot with the vegetable oil along with chopped onion and chopped leek as well...
Add the pre-washed rice and stir gently, then add a pinch of salt and the kabsa spice mix or the spices mentioned above
Cover with the meat-broth or plain water (water amount depends on the rice type — about 1½ cups water per 1 cup rice)...
Add the butter on top — optional (it gives shine and a nice flavor to the rice)
When the liquid boils, reduce the heat, cover the pot, and leave it on low heat until the rice is cooked...
Fry the nuts until golden, then scatter them over the kabsa after transferring it to the serving dish
Kabsa is delicious served with a cucumber-and-yogurt salad

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

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Kabsa Rice with Meat

Prep checklist

Cooking notes