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Arabic Lamb Kabsa

Sep-12-2017
Bethica Das
10 minutes
Prep Time
60 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Arabic Lamb Kabsa RECIPE

This is a traditional Arabic style Mutton Biryani called Lamb Kabsa or Machboos. It is very popular in the Middle Eastern countries, especially Saudi Arabia. It can be prepared either with meat or chicken. Tried this dish for the first time and surprisingly it turned out very yummy. It is almost similar to our Biryani, except that there is a use of saffron, dry fruits and dried lime apart from other aromatic spices. There are various methods of cooking this delicacy and I have tried one of them. It is generally cooked in an open pot but to save time I followed the pressure cooker method. You can try either way.

Recipe Tags

  • Non-veg
  • Medium
  • Eid
  • Middle Eastern
  • Pressure Cook
  • Main Dish
  • Healthy

Ingredients Serving: 3

  1. 500-600 gms. mutton with bones
  2. 1 cup rice, soaked in water for 25-30 minutes
  3. 2-3 tbsp. ghee
  4. 2 bay leaves
  5. 1" cinnamon
  6. 2 green cardamoms
  7. 4-5 cloves
  8. 2 onions, chopped
  9. 1 tbsp. ginger-garlic paste
  10. 1-2 tomatoes, chopped
  11. 1 tsp. tomato paste
  12. 1 tsp. roasted cumin powder
  13. salt to taste
  14. 1 tsp. roasted coriander powder
  15. 1 tsp. pepper powder
  16. 1 tsp. garam masala powder
  17. 1 tsp. lime zest
  18. pinch of saffron
  19. pinch of nutmeg powder
  20. 1 dried lime
  21. few dry fruits, chopped to garnish
  22. chopped coriander leaves to garnish

Instructions

  1. Cook the rice till half done. Keep aside. Heat the ghee in a pan and temper with bay leaves and all the whole garam masala. Saute for a few seconds and then add the onion. Fry till they are slightly browned.
  2. Now add the mutton and fry for 5-10 minutes. Add the ginger-garlic paste and tomatoes. Saute well.
  3. Add all the dry spices, tomato paste, lime zest and the dried lime. Mix everything well and simmer, covered on a medium flame till dry.
  4. Add 3/4 cup water and pressure cook for 20-25 minutes on a low flame after the first whistle. Let it cool down before opening the lid.
  5. Separate the mutton pieces from the gravy and keep aside. Add the rice to the gravy and cook for 3-4 whistles. (It can also be cooked in an open pan).
  6. Switch off the flame and open the lid after it has cooled down. Arrange the Kabsa on a platter and garnish with the cooked mutton pieces, chopped nuts and coriander leaves. Serve with salad for a sumptuous meal.

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Deepika Rastogi
Sep-15-2017
Deepika Rastogi   Sep-15-2017

Yummilicious!

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