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The ingredients needed to make Kabsa spices + Kabsa rice - Saudi rice with lamb meat:
- Use Kabsa spices mix (for multiple uses):
- Provide 1 tablespoon garlic powder
- Prepare 1 tablespoon white pepper
- Prepare 1.5 tablespoon turmeric
- You need 1 tablespoon cinnamon
- Take 1 tablespoon paprika
- Use 1 tablespoon ground allspice
- Get 7 tablespoons curry powder
- Get 1 tablespoon cardamom powder (if available)
- Prepare 1 tablespoon lime powder (if available)
- Take For the rice
- Use 4 teaspoons the above spices mix
- Prepare 4 cups basmati rice
- Use 1 medium onion, chopped
- Use 1 carrot, chopped
- Provide 1/4 red pepper
- Use 1/4 yellow pepper (or 1/2 of any colours)
- Provide 2 teaspoons tomato paste
- Provide 1 cube chicken stock
- Provide handful dried raisins (optional)
- Provide To cook the meat
- Provide 500 g lamb meat cubes
- Provide 1 dried lime
- Provide 1 cinnamon stick
- Take 1 bay leaf
- Prepare Topping
- Get Shredded almonds
- You need pine nuts
- Take pistachios
- Take 1 teaspoon butter and oil
Steps to make Kabsa spices + Kabsa rice - Saudi rice with lamb meat:
- πππNOTE: for the Kabsa spices I didn't have cardamom powder and lime powder so I used 2 cardamom cloves and half dried lime while cooking the rice instead. After you mix all the spices you can save them in a jar to use later. You can also use the spice mix to marinate your chicken π
- Rinse the rice and soak it for ~ 30 minutes with a teaspoon of salt
- Start with boiling the lamb cubes with 1 dried lime, cinnamon stick and 1 bay leaf
- Meanwhile fry the onions with oil in a pot, and add the spices 3 minutes later. (Frying the spices with the onions makes the flavour so much stronger than adding the spices in later steps)
- Add the peppers and carrot cubes. Mix for 3 minutes then add the tomato paste and mix again for 3 more minutes
- Add the rice with the dried raisins and mix gently to make sure each grain is covered with the spices.
- By this time the meat will be cooked. Pour its water on the rice then add half a dried lime with two cardamom cloves on top. Leave on high heat for 15min then cover the pot and leave on medium to low heat for 10 more minutes
- In a saucepan fry the cooked meat with some nuts of your choice in butter and oil with a pinch of salt and black pepper
- When the rice is cooked, remember to remove the cardamom and the lime from the top.
- Serve in a big plate with the nuts and meat on top
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