My husband has been craving Kabsah all this month. I have made it at least 4 times this month!
This rice dish is so easy to make and is so flavorful. I am giving you a basic recipe (which can be easily doubled or tripled!) but it can easily be jazzed up with the addition of 1 cup of frozen green peas. I like to serve this rice with lamb (recipe will follow…I promise).
1 cup of uncooked basmati rice (rinsing and soaking just like in this post)
1 tablespoon of corn oil
1 medium onion, chopped
2 cloves of garlic, minced
2 small pieces of cinnamon bark
1 teaspoon black pepper powder
1 teaspoon cumin powder
1 teaspoon caradamon powder
1 teaspoon cinnamon powder
1 teaspoon salt
1 tablespoon tomato paste
1 1/2 cups of water or stock
In a medium-sized pot, heat the corn oil and add the onion, cloves, and cinnamon bark. Saute until the onion becomes golden.
Add the garlic, all the spices, and tomato paste. Mix well and then add the water/stock. Let boil a couple of minutes.
Drain the uncooked rice and add it to the stock. Gently stir. (Note: at this point you can add that 1 cup of frozen green peas if you wish to jazz up your rice a little bit).
Let the rice boil until there is hardly any liquid left that you can see from the top of the pot.
Cover and turn the fire/heat to very, very low. And cook for 15 minutes.
Remove the cover and let the steam dissipate and then re-cover the pot.
The rice is now ready to serve! I suggest that you turn your pot upside down onto a big platter. My reasoning is that if you should scoop the rice directly out from the pot you will break the grains of rice and it will look mushy. So this is what I do…
Turn pot of rice over onto a platter and separate it out with a fork or gently fluff it out with a serving spoon…Look! No mushy rice!