Saudi Kabsa

Ingredients

• 1 tea glass vegetable oil
• 2 onions finely chopped onion
• whole spices (whatever spices you have available) whole spices
• 2 kg fatty bone-in meat
• 4 teaspoons kabsa spice blend
• 5 tomatoes peeled, grated tomatoes
• 2 tablespoons tomato paste
• hot water (boiling) hot water
• 2 tablespoons salt
• for the daqoos thick tomato juice
• for the daqoos garlic
• half a bunch fresh coriander
• for the daqoos, if you want it hot green pepper
• for the daqoos lemon juice
• 1 teaspoon salt
• 5 cups basmati rice
• for the rice meat cooking broth
• a little kewra water
• for garnish toasted nuts
• a little for garnish fresh coriander
• mentioned in the preparation of the daqoos olive oil
• water for boiling or for the rice water

Instructions

1. In a pot over the heat, heat 1 tea glass of vegetable oil.
2. In the same pot, add 2 finely chopped onions.
3. In the same pot, add whole spices from whatever spices you have available.
4. In the same pot, add 2 kg of fatty bone-in meat.
5. In the same pot, brown the meat with the onions and spices until lightly browned.
6. In the same pot, add 4 teaspoons of kabsa spice blend.
7. In the same pot, add 5 peeled, grated tomatoes; you may use 2 tablespoons of tomato paste instead.
8. In the same pot, add hot (boiling) water until it covers the meat.
9. In the same pot, add 2 tablespoons of salt.
10. In the same pot, cover and leave the meat over low heat until cooked through.
11. In another pot, prepare daqoos, a tomato-and-garlic sauce, from thick tomato juice with garlic, half a bunch of fresh coriander, lemon juice, and salt.
12. In another pot, if you would like the daqoos to be hot, add green pepper.
13. In another pot, you can add these ingredients directly or blend them together, as stated in the instructions.
14. In a bowl, wash 5 cups of basmati rice more than once.
15. In a bowl, soak the basmati rice for about 45 minutes.
16. From the meat pot, take the meat cooking broth to use with the rice.
17. In a suitable pot over the heat, boil the rice in the meat cooking broth until nearly cooked.
18. In a pot or baking tray, arrange the cooked meat with some of the fat layer facing upward.
19. In the oven, lightly brown the meat at 200.
20. In the rice pot or serving tray, spread the rice over the meat and leave about 2 cm of water above it until it boils.
21. Over low heat, leave the rice until the grains separate and it dries.
22. After removing the rice from the heat, add a little kewra water.
23. On a serving platter, garnish the kabsa with toasted nuts and a little fresh coriander.
24. On a serving platter, serve the daqoos with the kabsa.