How to Cook Best Saudi Kabsa, Urdu / English Recipe

Mutton or lamb – ½ kg

Ginger garlic paste – 2 tsp

Butter – 4 tbsp

Oil – 3 tbsp

Salt – 1 tsp

Green cardamoms – 5

Cinnamon sticks – 2

Water – 5 cups

Kabsa spice mix – 2 tsp

Take a pan, add 2 tbsp butter, 2 tbsp oil and fry mutton until brown. Also add green cardamom, salt, cinnamon sticks and ginger garlic paste while frying. Then add 5 glasses of water; cover and cook until mutton or lamb done. Then remove from heat and separate the mutton and stock. Now in clean pan, add 2 tbsp butter, 1 tbsp oil and fry mutton for 2 to 3 minutes. Then add kabsa spice mix and mutton is done.

Rice – ½ kg

Butter – 2 tbsp

Oil – 2 tbsp

Thinly chopped onion – 1

Carrots – 2 cut in cubes

Capsicum – 1 chopped

Salt – to taste

Fried cumin seeds – 1 tsp

Crushed coriander seeds – 1 tsp

Black pepper – 1 tsp

Tomato – 4 blended

Kabsa spice mix – 1 tsp

Mutton stock – as required

In a pan, add butter and oil, heat it up and sauté onion, then add carrots, salt, cumin seeds, coriander seeds, black pepper, fry for 1 minute. Then add washed and drained rice and blended tomato mix well. Now add stock according to rice and kabsa spice mix, cover and cook until water dries. Then add capsicum and put on dum for 10 minutes. Then serve with mutton, kabsa sauce and garnish with nuts topping.

Pine nuts – ½ cup

Chana dal – 2 tbsp (boiled)

Raisins – 2 tbsp (soaked in water for ½ an hour)

Butter – 1 tbsp

In a pan, fry pine nuts, boiled chana dal and raisins in butter until light golden.

Ground saffron – ½ tsp

Green cardamom powder – ½ tsp

Cinnamon powder – ¼ tsp

Turmeric powder – ½ tsp

Ground coriander seed – ½ tsp

White pepper – ½ tsp

Garam masala powder – ½ tsp

Ginger powder – ½ tsp

Mix all spices and use in kabsa dish

Butter – 1 tbsp

Oil – 1 tbsp

Chopped onion – 3 tbsp

Peeled tomato – 1 can or 4 peeled fresh tomato

Tomato paste – 1 tsp

Salt – ½ tsp

Black pepper – ½ tsp

Take a pan, add butter, oil and sauté onion. Then add peeled tomato, tomato paste, salt, black pepper and cook for 5 minutes. Then serve with kabsa rice.