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Traditional Kabsa

| Mains | Beef & Veal, Rice | Arabic

Ingredients

Crust

1 kg Gourmet Aussie lamb cubes or chicken 3 cups basmati rice 1 packet tomato pulp 4 tbsp vegetable oilt
6 cups of water 4 garlic cloves, crushed 1 large onion, finely sliced Lemon zest
Maldon sea salt Gourmet pine nuts, cashews & raisins

Kabsa Spice Mix (Add equal tsp of each:)

Black pepper Turmeric Coriander seeds All spice
Cardamom Fennel seed Cinnamon
Select Ingredients
  • Gourmet Turkish Pine Nuts
    100g
  • Gourmet Roasted & Salted Cashews
    200g
  • Maldon Sea Salt Crystals
    250g
  • Tilda Basmati Rice
    1 Kg
  • EL Doha Cardamom
    40g
  • El Doha Ground Black Pepper
    70g
  • El Doha Ground Cinnamon
    65g
  • El Doha Ground Coriander
    50g
  • El Doha Ground Turmeric
    70g
+ Add Selected Ingredients to Cart  EGP564.50

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Method:-

  1. Heat the vegetable oil in a heavy pan.
  2. Add the meat & brown from all sides. When the meat sizzles, add the onion & garlic. Brown them & add the tomato pulp. Sauté for about 4 min.
  3. Add the spice mix, salt & pepper. Let simmer for a few minutes, then add the water. Boil & turn to medium heat. Simmer until meat is tender, remove the meat from pan & set aside.
  4. Remove 3 cups of the meat stock & place in a pot & allow the remaining stock to simmer on medium heat; this will be the sauce for the rice.
  5. In a large bowl, wash then drain the rice.
  6. Add 3 cups of water to the pot with your 3 cups of meat stock. Add 1/4 tsp of turmeric. When the stock boils, add rice & cover. When half the water has been absorbed, add the meat & finish cooking the rice.
  7. Fry the nuts in 1 tbsp vegetable oil until golden. Add the raisins & stir for a few seconds. Remove & drain excess oil on kitchen towels.
  8. To serve, place rice & meat in a serving dish. Add the sauce & top with the nuts & raisins.
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