Rice

Camel(Arabic Lamb) Kabsa or Majboos

12:55:00 PM Unknown 0 Comments

Kabsa or majboos is a delicious meal or rice recipe originated from Saudi Arabia and Yemen. Now it is spread all over the world and most of us loved to have it. Kabsa is prepared with long grain rice(basmathi), meat such as camel, mutton , beef, chicken with a lovely combination of spices. Rice is cooked in stock of meet which brings out a special taste and aroma to rice. Here comes a kabsa/ majboos recipe with camel or Arabic lamb. It is really yummy. Have you ever tried camel meat, give a try on this wonderful recipe, it tastes great.


INGREDIENTS FOR PREPARATION

  1. Camel(arabic lamb) meat: 1/4 kg
  2. Basmathi rice: 1&1/2 cup
  3. Onion:1
  4. Tomato: 2 large
  5. Ginger:1 tsp
  6. Garlic: 1 tsp
  7. Green chilly: 2
  8. Turmeric powder: 1/2 tsp
  9. Cumin powder: 1/2 tsp
  10. Pepper powder: 1 tsp
  11. Arabic spice / kabsa masala powder: 1 tsp
  12. Coriander powder: 1 tsp
  13. Lime juice: 2 tsp
  14. Bay leaf: 1
  15. Cinnamon: 1/2 inch
  16. Cardamom: 2
  17. Cloves: 2
  18. Star anise: 1
  19. Dry lemon: 1
  20. Coriander leaves: 1/4 cup
  21. Mint leaves: 1/4 cup
  22. Olive oil: 2 tbs
  23. Butter: 2-3 tbs
  24. Salt: to taste
METHOD OF PREPARATION

  • Marinate meat pieces with turmeric powder, salt, pepper powder and lime juice for 30 minutes and pressure cook it with little water for 8-10 whistles or till meat gets 80% cooked. You can use upto 1/2 kg of meat if you need more.
  • Wash and soak basmathi rice for 1 hour and drain the water.
  • Take a large tomato or two medium tomato , boil it in water till its skin tears. Turn off the flame, replace the water with cold water .
  • Remove its skin and puree it without adding water.
  • Onion, tomato, ginger and garlic are finely chopped.
  • Green chillies are just slitted.
  • Take a thick-bottomed medium pan. Boil olive oil in it. You can also use sunflower oil or butter instead.
  • Saute chopped ginger in it, and then chopped garlic.
  • Next we have to add onion and saute it for little time till it turns color.
  • Now add slitted green chilly, and saute for 15-30 seconds.
  • Now add cinnamon, cloves, cardamon, bayleaf, star anise and dry lemon, Give a stir.
  • Next add tomato pieces and tomato puree , stir well and allow it to boil.
  • Now add all spice powders and mix well.
  • Add 2 cups of water and allow it to boil.
  • When water boils, add meat pieces along with its stock, stir well and cook in low flame with closed lid till meat cooks completely  well.
  • Add salt if required.
  • When it cooked, take out the meat pieces, add drained rice to the gravy.
  • Examine salt level and add if required more.
  • Close the lid and cook in low flame with occasional stirring.
  • Mean while, heat butter in anothewr pan and fry both sides of the meat pieces 
  • When gravy drained and rice get almost cooked, add in the fried meat pieces, toss it well and cook it for 5 more minutes
  • Remove from flame and keep aside unopened for 10 minutes before serving.
Delicious and lovely Camel or Arabic lamb Kabsa/ majboos id ready. Serve hot.

0 comments: