My Fail Proof Mutton Kabsa

 Special Arabian Masala Powder


Ingredients:

• 50g Chilli Powder

• 50g Pepper Powder

• 50g Cumin Powder

• 50g Coriander Powder

• 4 teaspoons Turmeric Powder


Method:

Mix all the ingredients together and store in an airtight container. Use as needed for Kabsa, Majboos, or Mandi.


Mutton Kabsa


Ingredients:

• 1–2 kg Mutton Leg Pieces

• 600g Basmati Rice

• 1 Large Onion, sliced

• 1 Soup Cube

• 5 Cardamom Pods

• 1 Bay Leaf

• 2 Cinnamon Sticks

• 2 Cloves

• 3 teaspoons Ginger Garlic Paste

• 3 teaspoons Tomato Paste

• 2 teaspoons Salt (or to taste)

• 2 tablespoons Oil

• 4 teaspoons Special Arabian Masala Powder

• Water as needed


Method:


  1. Heat the oil in a large pot and fry the onions until nicely browned.
  2. Add the cinnamon, cardamom, bay leaf, and cloves. Stir for a few seconds until fragrant.
  3. Add the ginger garlic paste and sauté well.
  4. Add the tomato paste and Special Arabian Masala Powder. Mix well.
  5. Add the mutton leg pieces and coat them well with the spices.
  6. Cover and let the mutton cook for a few minutes in its own juices to absorb all the flavours.
  7. Add the soup cube, salt, and enough water to cook the mutton and prepare the gravy for the rice. Stir well and bring to a boil.
  8. Cover and cook until the mutton is tender and the gravy is rich and flavourful.
  9. Once the mutton is cooked, carefully remove the mutton pieces and set them aside.
  10. Measure the gravy and transfer it to the rice cooker pot. Add the washed basmati rice and enough water to make a total of 6 cups of liquid (gravy + water combined). Cook until perfectly fluffy.
  11. Once the rice is cooked, gently fluff it up and transfer it to a serving dish or pan.
  12. Arrange the tender mutton leg pieces on top and serve.


Tips:


• I prefer cooking the rice in a rice cooker using the mutton gravy because it gives perfectly fluffy rice every time.


• If you’d like extra gravy to serve alongside the Kabsa, add a little extra water while cooking the mutton and reserve some of the gravy before cooking the rice.


• For extra flavour, fry some sliced onions, cashew nuts, and raisins in a little ghee or butter and use them as a garnish before serving.


• This same recipe can also be made using regular mutton pieces instead of mutton leg pieces.


Optional: I didn’t use dried lemon in this recipe, but if you’d like a more traditional Kabsa flavour, you can add 1 dried lemon while cooking the mutton. For a stronger flavour, use 2 dried lemons.


#sharingwithlove

#blogger

#mypassion






My name is Rifka Imam. I am a Sri Lankan housewife living in japan. The culinary arts have always intrigued me, even at a young age. But by being a mother of 5, I dedicated more time into perfecting my skills in the kitchen to learn how to cook diverse dishes that catered to all their different tastes. This made me acquainted with dishes from various countries of the world and assorted flavours. My speciality is Indian food, as I love how the spices come together to form a flavourful dish. However, I am also proficient when it comes to Italian, Chinese and Sri Lankan food. When it comes to the sweeter side of cooking, I adore baking and decorating cakes. Having made countless birthday cakes for my children, my skills in cake decorating grew significantly. I hope I bring delight to all your families with my recipes.

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