kabsa recipe
8 servings | Prep Time: 1 hour | Cook Time: 30 minutes | Passive Time: 30 minutes
Fixings
2 pounds chicken thighs or bosoms or any cut you like
1/2 pound ground meat or sheep or a blend
3 substantial onions, one cut, the others cleaved
1/2 container vegetable oil (can utilize light olive oil)
2 glasses in length grain rice, ideally Basmati
1 glass blended nuts, already broiled or simmered
2 Maggi bouillon shapes, meat or chicken flavor
1 Tbsp Kabsa flavors or substitute a blend of 1 tsp cardamom, 1 tsp ground cinnamon, 1/2 tsp ground coriander, 1/2 tsp ground dark pepper, 1/2 tsp cloves and 1 tsp ground cumin and turmeric or saffron. Add more flavors to this blend as you see fit. In the case of utilizing saffron, "break down" it in 2 tablespoons of warm water and include it with the bouillon later.
2 dried limes (called noomi Basra), scarred with a fork in 2 places
1/2 glass slashed crisp parsley to decorate (discretionary)
Planning
In an expansive (2-quart) pot with a top, rotisserie the meat first until carmelized. Evacuate the meat with an opened spoon and sear the onion and chicken till brilliant, including more oil if essential; include the flavors and the meat back and include the rice. Mix for a few minutes.
Include some water, the bouillon blocks and the dried limes and the saffron if utilizing. Cover, and diminish the warmth to medium-low. Cook for 20 minutes or so until the point when the rice is cooked.
Reveal, and taste to alter flavoring. Introduce the dish on a platter with nuts and slashed parsley to finish everything.
Fixings
2 pounds chicken thighs or bosoms or any cut you like
1/2 pound ground meat or sheep or a blend
3 substantial onions, one cut, the others cleaved
1/2 container vegetable oil (can utilize light olive oil)
2 glasses in length grain rice, ideally Basmati
1 glass blended nuts, already broiled or simmered
2 Maggi bouillon shapes, meat or chicken flavor
1 Tbsp Kabsa flavors or substitute a blend of 1 tsp cardamom, 1 tsp ground cinnamon, 1/2 tsp ground coriander, 1/2 tsp ground dark pepper, 1/2 tsp cloves and 1 tsp ground cumin and turmeric or saffron. Add more flavors to this blend as you see fit. In the case of utilizing saffron, "break down" it in 2 tablespoons of warm water and include it with the bouillon later.
2 dried limes (called noomi Basra), scarred with a fork in 2 places
1/2 glass slashed crisp parsley to decorate (discretionary)
Planning
In an expansive (2-quart) pot with a top, rotisserie the meat first until carmelized. Evacuate the meat with an opened spoon and sear the onion and chicken till brilliant, including more oil if essential; include the flavors and the meat back and include the rice. Mix for a few minutes.
Include some water, the bouillon blocks and the dried limes and the saffron if utilizing. Cover, and diminish the warmth to medium-low. Cook for 20 minutes or so until the point when the rice is cooked.
Reveal, and taste to alter flavoring. Introduce the dish on a platter with nuts and slashed parsley to finish everything.
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