Home  /  Recipes  /  International Cuisine  /  Gulf Kabsa

Gulf Kabsa

2016-12-01

Course: Main Course
Skill Level: Expert

Ingredients

3 Tbsp Vegetable Oil
400g Beef or lamb meat cubes
2 Medium Onions, chopped
1.5kg Whole chicken (or chicken pieces)
15g Al Wadi Al Akhdar butter
5 Cardamom pods
½ Tsp coriander seeds
1 Tsp cloves powder
1 Tsp cinnamon,
Salt to taste
2 Bay leaves
3 Tbsp Al Wadi Al Akhdar tomato paste
¼ Cup Al Wadi Al Akhdar pomegranate molasses
6 Cups water
4 Cups Basmati rice, soaked for at least 15mn
1 Knob of Al Wadi Al Akhdar butter
½ Cup carrots, grated
¼ Cup raisins
¼ Cup halved almonds, toasted

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.