Ingredients for Al Kabsa Traditional Saudi Rice Meat Dish
- 1 kg boneless lamb or mutton, cut into 2-inch pieces
- 2 cups basmati rice
- Carrot
- Green Pepper
- Tomatoes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- pinch salt and black pepper, plus ½ teaspoon salt
- Butter
- Pine Nuts
- ½ teaspoon saffron threads, crushed
- Green Cardamoms
- ½ teaspoon ground cinnamon
- Ground Allspice
- White Pepper
- Dried Limes
- 2 cups water
- Beef Stock Cube
- Chopped Tomatoes
- 1 cup tomato paste
- Celery
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- ¼ teaspoon ground cloves
- 4 cups lamb broth or chicken broth
- ¼ cup toasted almonds, for garnish
- ¼ cup chopped fresh cilantro, for garnish
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Al Kabsa Traditional Saudi Rice Meat Dish? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Al Kabsa Traditional Saudi Rice Meat Dish
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 large onion, chopped, and 2 cloves of garlic, minced, and sauté until softened, about 5 minutes.
- Add 1 kg lamb, cut into 2-inch cubes, to the pot. Brown the lamb on all sides, about 8-10 minutes.
- Stir in 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, 1/2 teaspoon saffron threads (crushed), 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, and a pinch of salt and black pepper.
- Add 4 cups of lamb broth and 1 cup of tomato paste. Bring to a simmer, then reduce heat to low, cover, and let it simmer for 1 hour, or until the lamb is tender.
- While the lamb is simmering, rinse 2 cups of basmati rice under cold water until the water runs clear.
- Once the lamb is tender, stir in the rinsed rice, 1/2 teaspoon salt, and 2 cups of water (adjust for desired consistency).
- Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Remove from heat and let it rest, covered, for 10 minutes before fluffing with a fork.
- Garnish with toasted almonds (1/4 cup) and chopped cilantro (1/4 cup) before serving. Enjoy your delicious Al Kabsa!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
48g
Fat
62g
Carbs
27g
