Saudi style rice (KABSA)
3 cup Julienne onion6 tablespoon olive oil1 leg of lamb2 tablespoon spices of ground Kabsa: cumin, black pepper, cardamom6 tomato cut into wedges3 cup tomato juice2 teaspoon salt½ cup whole Kabsa spices: cardamom, dry whole lemon, bay leaf, cinnamon stick, cloves6 cup chicken stock4 cup basmati rice soaked in water.
Garnish½ cup whole blanched almonds sautéed in oil¼ cup raisins 4 tablespoon chopped parsley
Directions
- Heat oil in large pan over medium heat.- Add ¼ amount of julienne onion; sauté until dark brown in color; remove from heat and set aside.- Coat the leg of lamb with the ground Kabsa spice mixture; Sear the lamb on all sides using the same pan in which the onion was sautéed. Add the remaining onion, with tomato wedges, tomato juice and season to taste with salt and pepper, and mix with a spoon until combined. - Add the whole Kabsa spices, making sure to pierce the whole dry lemon so that the flavor will be released during cooking. Add the chicken stock and bring to boil.- Drain the Basmati rice, and add to the pan. (The amount of rice used is the same as the stock used.) Return to boil, reduce the heat to simmer, cover and let it cook.- When serving, garnish with the remaining sautéed onion and other items as desired.
3 cup Julienne onion6 tablespoon olive oil1 leg of lamb2 tablespoon spices of ground Kabsa: cumin, black pepper, cardamom6 tomato cut into wedges3 cup tomato juice2 teaspoon salt½ cup whole Kabsa spices: cardamom, dry whole lemon, bay leaf, cinnamon stick, cloves6 cup chicken stock4 cup basmati rice soaked in water.
Garnish½ cup whole blanched almonds sautéed in oil¼ cup raisins 4 tablespoon chopped parsley
Directions
- Heat oil in large pan over medium heat.- Add ¼ amount of julienne onion; sauté until dark brown in color; remove from heat and set aside.- Coat the leg of lamb with the ground Kabsa spice mixture; Sear the lamb on all sides using the same pan in which the onion was sautéed. Add the remaining onion, with tomato wedges, tomato juice and season to taste with salt and pepper, and mix with a spoon until combined. - Add the whole Kabsa spices, making sure to pierce the whole dry lemon so that the flavor will be released during cooking. Add the chicken stock and bring to boil.- Drain the Basmati rice, and add to the pan. (The amount of rice used is the same as the stock used.) Return to boil, reduce the heat to simmer, cover and let it cook.- When serving, garnish with the remaining sautéed onion and other items as desired.
i am very found of kahliji style cooking and i hope u enjoy this its one of my all time favorite rices
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