Machboos (Kabsa) - Middle Eastern Recipe

Machboos (Kabsa)

🌍 Middle Eastern, Kuwait, Bahrain, Saudi Arabia, Qatar, UAE Difficulty: ●●●○○

Machboos/kabsa is the national dish of most Gulf states; the saffron, rose water, and dried limes reflect centuries of trade with Persia and India.

Ingredients

• 1 whole chicken or 1 kg lamb, bone-in
• 500 g basmati rice, washed and soaked
• 2 large onions, diced
• 4 cloves garlic, minced
• 400 g canned tomatoes
• 2 tbsp tomato paste
• 2 tsp bezar (Gulf spice mix): cardamom, cumin, cloves, black pepper, cinnamon, coriander, ginger, turmeric
• ½ tsp saffron, dissolved in hot water
• Dried limes (loomi), pierced
• Rose water, 1 tbsp
• 50 g raisins
• 50 g toasted almonds and pine nuts
• 3 tbsp ghee or oil
• Salt to taste

Method

1. Frying — Fry onion in ghee until golden; add garlic and bezar spice mix.
2. Adding — Add meat; brown on all sides.
3. Adding — Add tomatoes, tomato paste, dried limes, and enough water to cover.
4. Simmering — Simmer 45 minutes until meat is tender.
5. Removing — Remove meat; strain and measure cooking stock. Add water to make 700 ml liquid for 500 g rice.
6. Step 6 — In a fresh pot, heat ghee; add drained rice; stir 2 minutes.
7. Pouring — Pour over measured stock; bring to boil. Add saffron water.
8. Reducing — Reduce to lowest heat; cover and cook 20 minutes until rice absorbs all liquid.
9. Arranging — Arrange rice on large platter; place meat on top. Scatter raisins and toasted nuts.
10. Drizzling — Drizzle rose water over rice; serve with salata and yoghurt.

Tags: chicken or 1 kg lamb, basmati rice, onions, garlic, canned tomatoes · Source: Brittani's Almanac