Ingredients with Measurements:
- 2 cups of basmati rice
- 1 lb of lamb meat, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 tsp of cumin
- 1 tsp of coriander
- 1 tsp of turmeric
- 1 tsp of paprika
- 1 tsp of black pepper
- 1 tsp of salt
- 3 cups of water
- 1/4 cup of olive oil
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a large pot, heat the olive oil over medium-high heat. Add the lamb meat and cook until browned on all sides.
3. Add the onion and garlic to the pot and cook until the onion is translucent.
4. Add the tomatoes, green bell pepper, and red bell pepper to the pot and cook for 5 minutes.
5. Add the cumin, coriander, turmeric, paprika, black pepper, and salt to the pot and stir well.
6. Drain the rice and add it to the pot. Stir well to coat the rice with the spices.
7. Add the water to the pot and stir well. Bring the mixture to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
9. After 20 minutes, remove the pot from the heat and let it sit for 10 minutes.
10. Fluff the rice with a wooden spoon and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the lamb meat and vegetables, low heat for simmering the rice.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 550
Total fat: 18g
Saturated fat: 4g
Cholesterol: 70mg
Sodium: 650mg
Total carbohydrates: 70g
Dietary fiber: 4g
Sugar: 5g
Protein: 28g
Substitutions for ingredients:
- Chicken or beef can be used instead of lamb meat.
- Red onion can be used instead of white onion.
- Any color of bell pepper can be used.
Variations:
- Add raisins and almonds to the rice for a sweet and nutty flavor.
- Add chickpeas to the pot for extra protein.
- Use different spices, such as cinnamon or cardamom, for a different flavor profile.
Tips and tricks:
- Soaking the rice in cold water before cooking helps to remove excess starch and makes the rice fluffier.
- Use a wooden spoon to fluff the rice after cooking to prevent it from becoming sticky.
- Adjust the amount of spices to your taste.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Kabsah Al-Kabsa Bil-Laham in a large serving dish with fresh herbs, such as parsley or cilantro, sprinkled on top.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Lemon wedges
Pairings:
- Arabic salad
- Hummus and pita bread
- Yogurt sauce
Suggested side dishes:
- Roasted vegetables
- Grilled eggplant
- Lentil soup
Troubleshooting advice:
- If the rice is too dry, add a little more water and cook for a few more minutes.
- If the rice is too wet, remove the lid and cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure the lamb meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kabsah Al-Kabsa Bil-Laham is a traditional Saudi Arabian dish that is popular throughout the Middle East. It is typically made with lamb or chicken and is flavored with a blend of spices, including cumin, coriander, and turmeric.
Flavor profiles:
Kabsah Al-Kabsa Bil-Laham is a savory and aromatic dish with a blend of spices that give it a warm and earthy flavor.
Serving suggestions:
Serve the Kabsah Al-Kabsa Bil-Laham with Arabic salad, hummus, and pita bread for a complete Middle Eastern meal.
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Region: Saudi Arabian