Yemeni kabsa

Name: Yemeni kabsa
Total time: 60 min
Yield: 9
Cuisine: Yemeni
Ingredients: 1 kg lamb on the bone; 4 cups basmati rice, soaked; 200 g yoghurt; 3 onions, chopped; 2 tbsp oil; 1 tbsp vinegar; Saffron, ginger, cardamom, cinnamon, cloves and spice; Salt and 6 cups water

Yemeni kabsa: lamb pressure-cooked with yoghurt and spice, finished with saffron rice — every quantity in grams, calories per serving.

760kcal42 gprotein60 minPrep

Per serving · 450 g

760

kcal

42 g

protein

87 g

carbs

27 g

fat

Prep: 60 minServes: 9Whole dish: 4050 gWhole dish energy: 6840 kcal

Ingredients

1 kg lamb on the bone1000 g
4 cups basmati rice, soaked760 g
200 g yoghurt200 g
3 onions, chopped360 g
2 tbsp oil28 g
1 tbsp vinegar15 g
Saffron, ginger, cardamom, cinnamon, cloves and spice20 g
Salt and 6 cups water1450 g

Whole dish: 4050 g

Method

1
Pressure-cook the lamb with onion, spices, vinegar, ginger, yoghurt, salt and water until fully tender.
2
Move everything to a wide pot and keep the broth.
3
Parboil the rice in the broth with cardamom, cinnamon and cloves.
4
Spread the rice over the meat and streak dissolved saffron over the top.
5
Cover and finish on low heat until the rice is done; serve hot.

Enjoy it

Log it in Fodi in one tap — a serving, half of one, or by the gram.

450 g · 760 kcal

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