Gulf Kabsa

Step 1

Heat oil and sauté beef cubes until cooked. Add onions and cook until wilt.

Step 2

In a saucepan, melt butter and stir in chicken gently until brown on all sides. Cover it with water and season with all spices. Add bay leaves and tomato paste. Simmer on a low medium heat for 35-40 minutes or until chicken is cooked.

Step 3

Use 2 cups of the chicken stock to cook the rice.

Step 4

In a separate pot, bring 6 cups of water and 2 cups of chicken stock to a boil and stir in rice. Cook covered over low heat for about 20-25 minutes, or until ¾ of the liquid is absorbed. Add the grated carrots and continue cooking until the whole liquid is absorbed. Add the butter and mix gently with a fork. Mix in the cooked meat cubes.

Step 5

Place the chicken on a baking tray, brush with pomegranate molasses and roast it in the oven for 10 minutes.

Step 6

Serving Tip: Put rice and meat on a serving platter. Arrange the chicken pieces and garnish with raisins and almonds.