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Thursday, 8 June 2017

Arabic Lamb Kabsa


          This is a traditional Arabic style Mutton Biryani called Lamb Kabsa or Machboos. It is very popular in the Middle Eastern countries, especially Saudi Arabia. It can be prepared either with meat or chicken. Tried this dish for the first time and surprisingly it turned out very yummy. It is almost similar to our Biryani, except that there is a use of saffron, dry fruits and dried lime apart from other aromatic spices.

          There are various methods of cooking this delicacy and I have tried one of them. It is generally cooked in an open pot but to save time I followed the pressure cooker method. You can try either way. So do give it a try by checking a step by step method with pictures to prepare it.





  • 500-600 gms. mutton with bones
  • 1 cup rice, soaked in water for 25-30 minutes
  • 2-3 tbsp. ghee
  • 2 bay leaves
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 2 onions, chopped
  • 1 tbsp. ginger-garlic paste
  • 1-2 tomatoes, chopped
  • 1 tsp. tomato paste
  • salt to taste
  • 1 tsp. roasted cumin powder
  • 1 tsp. roasted coriander powder
  • 1 tsp. pepper powder
  • 1 tsp. garam masala powder
  • 1 tsp. lime zest
  • pinch of saffron
  • pinch of nutmeg powder
  • 1 dried lime
  • few dry fruits, chopped to garnish
  • chopped coriander leaves to garnish






          Cook the rice till half done. Keep aside. Heat the ghee in a pan and temper with  bay leaves and all the whole garam masala. Saute for a few seconds and then add the onion. Fry till they are slightly browned.

         Now add the mutton and fry for 5-10 minutes. Add the ginger-garlic paste and tomatoes. Saute well.

         Add all the dry spices, tomato paste, lime zest and the dried lime. Mix everything well and simmer, covered on a medium flame till dry.

          Add 3/4 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. Let it cool down before opening the lid.

           Separate the mutton pieces from the gravy and keep aside. Add the rice to the gravy and cook for 3-4 whistles. (It can also be cooked in an open pan). 

          Switch off the flame and open the lid after it has cooled down. Arrange the Kabsa on a platter and garnish with the cooked mutton pieces, chopped nuts and coriander leaves. Serve with salad for a sumptuous meal.




               Heat the ghee and temper with  bay leaves and all the whole garam masala. 




                    Saute for a few seconds & add the onion. Fry till they are slightly browned.



                               Add the mutton and fry for 5-10 minutes. 




                               Add the ginger-garlic paste and tomatoes. Saute well.



                            Add all the dry spices, tomato paste, lime zest and the dried lime. 




                      Mix everything well and simmer, covered on a medium flame till dry.



                               Separate the mutton pieces from the gravy and keep aside. 




                               Add the rice to the gravy and cook for 3-4 whistles.  

                 

                               Switch off the flame and open the lid after it has cooled down. 




                Arrange the Kabsa on a platter and garnish with the cooked mutton pieces, 
                chopped nuts and coriander leaves. Serve with salad for a sumptuous meal.












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