Friday, 26 February 2016
Al-Kabsa is a traditional Saudi dish made of meat and rice with spices and nuts adding extra taste and flavor to it. Al-Kabsa is a dish you can say between Biryani and Palao as the similarity is quite close. It is served on all special occasions like Eid, Weddings, Ramdhan or parties, it is believed to be indigenous to Yemen but is being enjoyed as a Saudi National dish. Al-Kabsa is a very flavorful and tasty dish with less spices where the Biryani and Pulao are more spicier then Al-Kabsa. People use different techniques for cooking the meat for this dish but the traditional way is rice are cooked in chicken stock and believe me it make lots of difference and the rice be very flavorful, simply take the chicken out of stock once its cooked and cook the rice in left over stock.
Al-Kabsa has variety of dishes and the one i chose to share today is called Fish Kabsa, it is one of the most popular dishes near the sea border areas of middle east and is does have similarity to Indian sub-continent fish pulao. It is not only tasty dish but an healthy one as well. If you like it please do use comment box below and do not forget to subscribe our site to get new recipes everyday, we don't just share the recipes from around the world, we dig the history for you to bring some of the best recipes for you and we bring the memories of ancient life into your kitchen.
1: Basmatti rice 1 cup
2: Water 3 cups
3: Fish 1 kg (boneless cut in pieces)
4: Tomato paste 1tbsp
5: Garlic cloves 2 (diced)
6: Onion 1 small (diced)
7: Arabic spice mix 1tbsp
8: Salt as per taste
9: Black pepper as per taste
10: Butter 2tbsp
11: Pine nuts 1/4 cup (roasted)
12: Coriander 1/4 cup (finely chopped)
13: Green chilies 3 (finely chopped)
14: Lemon juice 1tbsp
In a large pan heat the butter on medium flame, add onions and cook till transparent, add garlic, green chilies and lemon, mix well and cook for 1 minute, add Arabic spice, salt and black pepper and mix well, carefully add fish and allow to cook until white, Set fish aside.
Add water, rice and tomato paste mix well and raise the flame and bring to a full boil, cover and reduce the flame to low. Cook for 20 minutes.
Place the fish back into the pan on top of the rice, cover and allow to sit on low for 5 minutes to warm fish. Sprinkle coriander and pine nuts on top then serve.