Lamb Kabsa Rice

Posted by : Naghmana Khan

Lamb Kabsa Rice
  • Food Type : Nonveg
  • Cook Time : 03:30
  • Cuisine : Arab
  • Calories
  • Protein
  • Fat
  • Carbs

How to make & Lamb Kabsa Rice


Broth / Stock Ingredients 1 kg lamb shanks 10 cups water 6-8 cloves garlic 1 inch piece fresh ginger 1 Cinnamon stick 1/2 tsp black peppercorns 1/4 tsp cloves 1 bay leaf 1 black cardamom pod Method 1. Add all ingredients to a large pot and bring to boil 2. Cook on simmer until meat is falling off the bone (approx. 2 hours) 3. Set aside, once cool you may like to skim solidified fat off the surface and drain stock through sieve from ingredients into another pot 4. Remove meat from shank bones. Rice Ingredients 2 cups basmati rice 1/2 cup whipped greek yoghurt 1 medium roma tomato diced 1.5 cups mixed frozen vegetables 1 red onion sliced 50g tomato paste 1 Tbs Sultanas 1/2 cup toasted cashews 1 tsp chopped fresh garlic 1 tsp chopped fresh ginger 2 tsp salt 1 stick cinnamon 4 green cardamom pods 1/4 tsp cloves 1/4 tsp black peppercorns 1/2 tsp cumin seeds 1 tsp corriander seeds 1 tsp corriander powder 1 star anise 4 Tbs Olive oil Method 1. In a deep, flat saucepan fry onions with oil 2. Once onions start to caramalise add ginger and garlic paste and stir fry further for 1 min 3. Add remaining dry spices and stir fry over medium heat until aromas are released 4. Add diced tomatoes and tomato paste and lightly cook 5. Add whisked yoghurt and slowly simmer the sauce for a further 4 mins with lid on 6. Keep checking to ensure sufficient liquid and not sticking to pan (add more water if needed) 7. Add cooked lamb and mixed vegetables to gravy and stir fry for 3 minutes 8. Add washed basmati rice and slowly cook on medium so as rice is coated with masala 9. Rice to be cooked via absorption method. Now add prepared stock (Important Note : measure in same cup as rice was measured). Ratio of rice : stock is 1 : 1.5 - hence for 3 cups rice add 4.5 cups stock. 10. Bring to boil and then lightly simmer 11. Once liquid is almost absorbed (i.e. rice is still slightly wet) turn heat very low. 12. Cover pot lid with tea towel and place back on pot - this will help absorb remaining liquid in rice so your rice will be perfectly cooked and fluffy 13. Simmer on low with lid on for a further 15 mins - keep checking in between and lightly stirring rice to ensure it is not over cooked. Turn off once rice is cooked. (Note : rice should not be soft and mushy it should still retain rice grain shape) 14. Carefully serve rice in large platter 15. Garnish with toasted cashew nuts and sultanas over the pulao 16. Serve hot accompanied with a minty raita