Lamb over Rice – Kabsa

The combination of lamb and rice is an all time favorite in my family. While biryani and pulav are more on the spicy side, the recipe of lamb over rice that I’m sharing today is mildly spiced and is known as Kabsa – a very popular Arabic dish. This is my version of Kabsa, the traditional dish requires dried lime and Kabsa spice mix. I used a mix of whole and ground spices (basically whatever I had on hand). Lamb is cooked with spices and then rice with saffron is cooked over that lamb mixture.  The list of steps below is long, but don’t let it intimidate you. The overall process is very simple and straight forward and the end result of gloriously fragrant and flavorful lamb rice, will be totally worth the time and effort.  You can also use chicken, beef or mixed vegetables instead of lamb.  Serve the rice with a refreshing salad, hot sauce/pickle (if you like to spice it up) and warm pita, to make it a complete meal.

Ingredients
1 Pound Lamb, cut into cubes
1 Cup Basmati Rice
1/4 Teaspoon Saffron Strands
1/4 Teaspoon Ghee
2 Small Onions, chopped
1/2 Tablespoon Cooking Oil
1 Teaspoon Tomato Paste
2 Bay Leafs
2-3 Sticks Cinnamon
3-4 Green Cardamoms
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Coriander Seeds
1/4 Teaspoon Fennel Seeds
1/4 Teaspoon Turmeric Powder
1/2 Teaspoon Coriander Powder
1/4 Teaspoon Red Chili Powder
Salt to Taste
Lemon Juice to Taste
Cilantro to Garnish

Process

1. Wash the rice and soak in water for at least 20 minutes or until you are ready to cook.
2. Heat oil in the pressure cooker and add bayleaf, cinnamon sticks, cardamoms, coriander seeds, cumin seeds and saute for 30 seconds.
3. Add the lamb and and stir until the meat is evenly browned. Approximately 1-2 minutes.
4. Now add the onions, tomato paste, salt, turmeric powder, coriander powder and red chili powder and mix well.
5. Cover the pressure cooker and make sure that the lid is tightly sealed. Cook on medium heat for 15-20 minutes, until the meat is tender but not overcooked. Approximately 5-6 whistles.
6. Turn off the heat and let the pressure drop naturally.
7. Take the lid off the pressure cooker, taste the lamb and make sure that it is cooked. Add lemon juice and adjust the spices if needed.
8. If there is enough liquid in the cooker, turn the heat on high and cook stirring gently until the liquid has evaporated.
9. Place a medium size metal pot (haandi) on stove at medium heat and add ghee to it.
10. Now add the mutton mixture from the pressure cooked to the pot in a single layer at the bottom.
11. Drain the rice and add it to the pot, over the mutton.
12. Now add 2 Cups of water (or less if you have liquid in the mutton mixture) to the pot. The rice to liquid ratio should be 1:2.
13. Add the saffron strands to the water, cover and cook on medium heat for 6-8 minutes or until the water has evaporated, gently stirring it once halfway through.
14. Once the water has been absorbed turn the heat down. Open the lid and cover the pot with aluminium foil, making sure the pot is completely sealed. Cover the lid and let everything simmer on low heat for ten minutes.
15. Turn the heat off and keep the pot covered for next 10 minutes or so, to let the flavors infuse.
16. Remove the foil, use a spatula and run it gently around the edges and at the bottom of the pot, to loosen any meat that could have stuck at the bottom.
17. Invert the pot onto a serving platter, tap the pot from the top and the sides and lift it carefully. Garnish with cilantro and serve right away!

Enjoy! 🙂