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 out the step by step pictorial recipe 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 ghee in a pan and temper with  bay leaves and all the whole garam masala. Sauté for a few seconds and then add onion. Fry till they are slightly browned.

         Now add mutton and fry for 5-10 minutes. Add ginger-garlic paste and tomatoes. Sauté 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 ghee & temper with  bay leaves & all the whole garam masala. 

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

                                Add mutton & fry for 5-10 minutes. 

                                 Add ginger-garlic paste & tomatoes. Sauté well.

                                Add all dry spices, tomato paste, lime zest & dried lime. 

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

                               Separate mutton pieces from the gravy & keep aside. 

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

                 

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

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