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Tag Archives: Al Kabsa

Al Kabsa Rice Recipe

Al Kabsa Rice Ingredients:

Al Kabsa Rice Recipe
Al Kabsa Rice Recipe
  • 2 1/2 kg lamb, large cubes
  • 4 cups basmati rice
  • 1/2 kg carrots, peeled and finely diced
  • 1 green pepper, seeded and finely diced
  • 1 kg tomatoes, peeled and diced
  • 1 kg finely chopped onions
  • 6-8 garlic cloves, minced
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • salt and black pepper
  • butter or olive oil(for frying)
  • 1/4 cup toasted pine nuts

Kabsa Spice Mix:

  • 1/2 teaspoon saffron
  • 1/4 teaspoon ground green cardamoms
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon ground dried limes


  • 2 cups water
  • 1 beef stock cube(Maggi)
  • 1 large onion, finely chopped
  • 14 ounces chopped tomatoes
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/4 cup diced celery
  • salt and black pepper
  • 2 tablespoons butter

How to make Al Kabsa Rice:

  • Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5?-2?, bring to a boil then cook gently over medium heat for 1 1/2 – 2 hours or until tender. Reserve stock & set meat aside.
  • Soak rice for 15 minutes. Drain, rise under running water then drain well.
  • Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
  • Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5? above rice). Cover pot. Cook on low heat for 30 minutes or until tender – add a little more stock or water if rice seems to become dry.
  • Prepare the sauce.
  • Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
  • Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon.