I had been living my entire life in Saudi Arabia before I moved to India, so how can I live without Kabsa Laham. It is my most favorite dish and I always prefer Kabsa Laham to Biryani. Although it's free from all spices, it's an excellent taste. The Kabsa Laham is originated from Saudi Arabia. It is the National dish of Saudi Arabia. The main ingredients are rice, meat (chicken, lamb, goat, beef and camel), dry fruits and spices. Lets start making this recipe by following simple steps:
Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Cuisine: Arabian
Course: Lunch and Dinner
Serves: 4-5
Author: Ayesha Md
Ingredients:
For Laham (Meat):
1 1/2 kg Laham (lamb meat cut into 4-6 large pieces with bones)
75-100 ml oil
3 bay leaves
3 cinnamon sticks
5 green cardamoms
5 cloves
8 black peppercorns
2 brown cardamoms
5 cloves
8 black peppercorns
2 brown cardamoms
2 star anise
2 dried black lime
salt as per taste
2 dried black lime
salt as per taste
1 tbsp black pepper powder
2 medium size onions, thinly slice
2 medium size onions, thinly slice
200 gm tomato puree
1 tbsp turmeric powder
2 tbsp ginger and garlic paste
water as required
2 tbsp lemon juice
1 tbsp turmeric powder
2 tbsp ginger and garlic paste
water as required
2 tbsp lemon juice
4-6 green chilies (remove the stems)
3 tbsp Shan Kabsa Masala
3 tbsp Shan Kabsa Masala
For Rice:
1 kg brown rice
1 liter water
salt as per taste
25 gm cashew nuts
25 gm raisins
25 gm almonds
25 gm pine nuts
5 tbsp ghee
25 gm raisins
25 gm almonds
25 gm pine nuts
5 tbsp ghee
For salad:
2 cucumbers
For Chutney:
3 Tomatoes
4-6 green chilies
1 cup coriander leaves
salt as per taste
3 Tomatoes
1 cup coriander leaves
salt as per taste
Directions for cooking:
1. Wash and soak brown rice for 2 hrs.
2. Wash and clean meat pieces and set aside. Take a large pressure cooker, heat oil, then add bay leaves, cinnamon sticks, green and brown cardamoms, black peppercorns, star anise and cloves. Now add onion and saute till it turns golden brown, then add the meat and saute well and cook till they turn brown, add tomato puree and cook for 5 minutes, then add garlic ginger paste, salt, turmeric powder, black pepper powder, kabsa masala, lemon juice and water. Cover the lid of pressure cooker and cook for 15- 20 minutes on low flame or till meat tendered.
3. In the meanwhile, prepare your Salad, chopped cucumbers and tomatoes and mix them as shown in the picture.
2. Wash and clean meat pieces and set aside. Take a large pressure cooker, heat oil, then add bay leaves, cinnamon sticks, green and brown cardamoms, black peppercorns, star anise and cloves. Now add onion and saute till it turns golden brown, then add the meat and saute well and cook till they turn brown, add tomato puree and cook for 5 minutes, then add garlic ginger paste, salt, turmeric powder, black pepper powder, kabsa masala, lemon juice and water. Cover the lid of pressure cooker and cook for 15- 20 minutes on low flame or till meat tendered.
3. In the meanwhile, prepare your Salad, chopped cucumbers and tomatoes and mix them as shown in the picture.
4. Now take tomato, green chilies and salt and grind them to make a paste. Then add a cup of chopped coriander leaves and mix them well as shown in the picture.
5. Open the lid of the pressure cooker, and measure the broth and add water, salt, rice, dried black lime and green chilies. Cover the lid of the pressure cooker, cook for 5-10 minutes on low flame.
6. Open the lid of the pressure cooker. If there is excess moisture or water, simmer for 5-10 minutes on very low flame.
7. Take a pan, heat ghee and add cashew nuts, raisins, almonds and pine nuts and fried till it turns golden brown, as shown in the picture.
8. Yours Kabsa Laham is ready to serve. As shown in the picture.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....
And I'll be back soon with an another exciting recipe....
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