Rice kabsah is very popular in Arab countries like Saudi Arabia, Egypt, Iran and others. Usually rice kabsah served with goat meat as the main side dish. Taste typical and rich in spices make this rice kabsah also favored by the people of Indonesia.
Most people who can cultivate this rice kabsah are those who are arabic or have long lived in Arabic like the people who work or study there. But now you do not need to stay in arab in order to master cooking rice this delicious kabsah because we will provide a complete recipe and how to make it. Immediately see the recipe below;
Ingredients :
1 kg of Basmati Rice
1 kg of Goat Meat (lamb chop, ribs or thighs)
200 ml Tomato sauce
8 pieces of fresh Green Chilli
1 Onion Bombay, finely sliced
5 Garlic cloves, finely chopped
3 cm Ginger, finely sliced
3 Star Anise grains
3 grains dried lemon
3 pieces of Cinnamon
2 ripe Tomatoes, sliced squares
1 to taste Maggi blocks
3 tbsp Olive Oil
3 tbsp Salt
2 tablespoons White Cumin Powder
1 tbsp cooking oil
1 tablespoon turmeric powder
1 tbsp Cardamom
1 tablespoon Black Pepper Powder
1 tbsp Cloves
1 tbsp Coriander Powder
1 tablespoon Turmeric Powder
1 tsp saffron
1/2 tsp spice all spice
Raisin, to taste
Charcoal, to taste
Aluminum foil, to taste
How to make :
Most people who can cultivate this rice kabsah are those who are arabic or have long lived in Arabic like the people who work or study there. But now you do not need to stay in arab in order to master cooking rice this delicious kabsah because we will provide a complete recipe and how to make it. Immediately see the recipe below;
1 kg of Basmati Rice
1 kg of Goat Meat (lamb chop, ribs or thighs)
200 ml Tomato sauce
8 pieces of fresh Green Chilli
1 Onion Bombay, finely sliced
5 Garlic cloves, finely chopped
3 cm Ginger, finely sliced
3 Star Anise grains
3 grains dried lemon
3 pieces of Cinnamon
2 ripe Tomatoes, sliced squares
1 to taste Maggi blocks
3 tbsp Olive Oil
3 tbsp Salt
2 tablespoons White Cumin Powder
1 tbsp cooking oil
1 tablespoon turmeric powder
1 tbsp Cardamom
1 tablespoon Black Pepper Powder
1 tbsp Cloves
1 tbsp Coriander Powder
1 tablespoon Turmeric Powder
1 tsp saffron
1/2 tsp spice all spice
Raisin, to taste
Charcoal, to taste
Aluminum foil, to taste
How to make :
- Wash off the raw rice and soak for 30 minutes before cooking
- Heat olive oir into the pan. Then add onion bombang and garlic that has been finely chopped, sauteed until fragrant. Do it with a small fire.
- Add cumin, turmeric, cilantro, black pepper, cloves, saffron, cinnamon, cardamon, chopped ginger and dried lime and add salt, mix well. After that insert the tomato slices, add a little tomato sauce and maggi block.
- After the smell of fragrant add a little water then enter the meat goat, mix well. After the goat meat changes color add water again (Approximately enough to cook the rice)
- After the meat is soft, put Basmati rice. Enter until aron then lift and steam.
- Prepare luminium foil molded box container then filled with 1 tbsp cooking oil. Heat the charcoal until it burns.
- Make a hole in the middle of steamed or crushed rice and place the aluminum foil with oil and then enter the burning charcoal, cover the pot or steamer again. We will get a good aroma and sprinkle a raisin on it. set green chilli on it
- Remove after cooking and Serve.
The above recipe can be used for 8 portions, suitable not for dinner at home. Let's just you cook it at home so that your husband and sons and daughters can feel at home. Hopefully useful and good luck :)
The above recipe can be used for 8 portions, suitable not for dinner at home. Let's just you cook it at home so that your husband and sons and daughters can feel at home. Hopefully useful and good luck :)