Nasi Kabsah Sooraj
Kabsa is a mixed rice dish, served on a communal platter, that originates from Saudi Arabia but is commonly regarded as a national dish in countries of the Arabian peninsula. The dish is made with rice and meat.
Kabsa (Arabic: كبسة kabsah) is a mixed rice dish, served on a communal platter, that originates from Saudi Arabia but is commonly regarded as a national dish in countries of the Arabian peninsula.
The dish is made with rice and meat. It can often be found served in countries such as Saudi Arabia, Kuwait, Bahrain, Qatar, the United Arab Emirates, Oman, Yemen, Ahwaz (Iran) and the Negev desert in Israel. The dish is also popularly known as makbūs/machbūs (مكبوس/مچبوس Gulf pron.: [mɑtʃˈbuːs]).
The main ingredient that accompanies the spices is the meat. The meats used are usually chicken, goat, lamb, camel, beef, fish or shrimp. In chicken machbūs, a whole chicken is used.
The spices, rice and meat may be augmented with almonds, pine nuts, peanuts, onions and sultanas. The dish can be garnished with ḥashū (Arabic: حشو) and served hot with daqqūs (Arabic: دقّوس), which is a home-made Arabic tomato sauce.
Meat for kabsa can be cooked in various ways. A popular way of preparing meat is called mandi. This is an ancient technique that originates in Yemen, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for kabsa is mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, madghūt, involves cooking the meat in a pressure cooker.
Serve For 3-4 Persons
Basmati Rice, Turmeric, Cloves, Ginger, Coriander, Cumin, Black Pepper, Indian Cardamom, Salt, Kabsah Spices