Kabsah
Assalamu Alaykum,
Kabsah is not hard, it is just a chicken plonked on top of some rice.....its what they eat in Saudi.... they also have ruz bukhari which is the same but with raisins.. and ruz mindhi which is with lemon and put some colour in it..
I will find you something better inshaAllah.
I remember i had kabsah once in Saudi. It was part of a dinner party by the Prince of Jeddah, You have to avoid the big gooey lumps of fat which they like. Healthy eating is rather unknown there. So thats how i remember it unfortunately..
Anyway, the following is a more appetising version which perhaps saves the Saudi national dish, i found it on MSN:
This is a traditional Saudi recipe. It is best served when you’re having a rich lunch or dinner party.
It looks great on the table and it is a whole meal by itself; it has meat and rice. It is usually made with lamb but if you don’t like it replace it with entercot slices.
Cuisine : Other middle eastern
Main ingredients : Lamb, Rice
Time of preparation : 10 minutes Time of cooking : 180 minutes
Serving : 8
Ingredients
3 Onions,large size, sliced
4 Cinnamon Sticks
1 1/2 kg Lamb,ribs (or any boned lamb meat)
4 tbsp Vegetable Oil
3 Cardamom
5 cups Water
1/2 cup Vinegar
3 cups Basmati Rice
Salt and Pepper
4 Dry Lemon
1 1/2 tbsp Kabsah Spices
Bay Leaves
Directions
Preparing meat
Wash meat under running water. Soak meat in a bowl with cold water, ½ cup salt and ½ cup vinegar for 10-15 minutes then wash again well under running water.
In a large deep non-stick pan, heat oil over medium-high heat. Stir in onions until yellow. Add meat. Add dry lemon, kabsah spices, bay leaves, cardamoms, cinnamon sticks, salt and pepper.
Add 1 cup water and bring to boil. Reduce heat, cover pan and leave meat to cook for about 1 ½ - 2 hours. Add water occasionally when needed.
After meat is completely cooked, leave it to fry in the pan until brown. Remove meat from pan.
Making rice and serving the dish
In the same pan, add 4 cups water and bring to boil.
Add rice and leave until water is almost absorbed. Move to low heat, cover pan and leave to cook for about 25-30 minutes.
Take off heat. Remove the solid pieces left from spices.
In a large serving platter, put rice and arrange meat pieces on top and serve. If you want, sprinkle fried almonds and pine nuts on top.
Tip: If you don't like lamb, you can replace it with beef or veal ribs.