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With this recipe, your family and guests will definitely rate you as a 5-star chef. This is because Easy Kabsa with Beef Shanks is a unique Middle Eastern main dish that ranks as the king of any fancy meal or festive plate.

Commonly known as Beef or Lamb Kabsa, this easy rice recipe is a one-pot meal that will leave you and your loved ones completely satisfied. In fact, it’s the perfect meal that offers you the most effective shortcuts to a succulent lunch or dinner.


Love in a Plate of Kabsa

In  a bllack plate, some brown nuts, diced vegetables, and chopped parsley top beef shanks. Under the meat pieces, cooked basmati rice sits forming with all others kabsa wirt beef dish.
A single grain of this rice dish tips the scale.

What does the word “Kabsa” mean?

The word “kabsa” is an Arabic word that literally means pressed or packed together. The name actually comes from the way the dish is prepared where all ingredients are stacked together in one pot. While Kabsa has similar staples as in Mandi pots or biryani spice rice dish, it is sometimes cooked in a pressure cooker to save time.               

Kabsa is a fragrant dish of two main ingredients: meat and rice. But the meat can be lamb, beef, chicken, or even less commonly fish. As for rice, use some cups basmati rice the best for this meal. The dish is very popular and desirable in the Middle East in general and the Gulf countries in particular. It is a traditional dish in the UAE, Kuwait, Oman, Bahrain, and most importantly Saudi Arabia, where the dish originated.


A Full Meal Powered by Beef Shanks

A metal pot contains a layer of uncooked basmati rice with diced tomatoes and carrots, cooked beef or lamb, and meat broth.
Beef Kabsa: A miracle coming true

The Chicken Version of Kabsa

Did you know that you can prepare chicken kabsa instead of kabsa with beef shanks? It’s quite easy and appetizing to those chicken fans in your family.

To do so, you can follow the same exact steps in the recipe card. You just leave out the beef or lamb shanks. Instead, you can choose either one of two options.

One way is by using whole chicken thighs, drumsticks, or breasts, either boned or deboned. You firstly grill the chicken cuts over a large pan or grill. Then, go through the other steps. At last, put the grilled chicken pieces on top of the rice.

The other way is by cooking the chicken pieces. Place them covered with water in a large pot. Boil them on medium-high heat for 10-15 minutes and then on medium to low heat for 30 minutes. Then, you follow the same steps; you only replace the cooked beef shanks or lamb pieces with the chicken ones.


The Purest Kabsa Spices Ever

A large wooden spoon contains whole spices with some pieces scattered around it. Near the spoon, a large bowl is there with orange beef kabsa ground spices inside it.
Let’s spice it up with some Kabsa spices.

Tips for the Perfect Beef Kabsa

To have fluffy kabsa rice, first wash the rice, soak it in water for 30 minutes, and then drain. Also, be careful about the amount of water to add. It’s a rule of thumb that says when you use one cup Basmati rice, you add one a half cups liquid. Make sure not to stir the rice while cooking.

It’s common to eat beef or lamb kabsa with side dips. In general, Saudis have the dish with a sauce called Shatta or chili pepper sauce. Mix green pepper, garlic, tomato, and cilantro, black pepper, and enough salt in a small bowl to get the sauce.

One variation of the kabsa with beef shanks recipe goes without broth. You can replace the meat broth with tomato sauce. It’s a mixture of tomato paste, tomato sauce, and water.

Give the meat a fragrant touch before you cook it. Add some cardamom pods, bay leaves, and cinnamon stick to the meat broth.                    


Frequently Asked Questions

What kind of beef meat is the best for this recipe?

The best kind is lean beef with a little fat. It cooks tenderly and can be cut into chunks easily.

Can I store beef kabsa leftovers?

Yes, absolutely. You can keep them refrigerated in an airtight container for up to 5 days. Then, you can reheat them in the microwave or over a non-stick skillet sprayed with some water.

What is the perfect side dish to serve with Kabsa?

You can serve kabsa with salads as fattoush, tabbouleh, or cucumber and yoghurt salad.


Beef Kabsa: The Queen of Middle Eastern Dishes

A silver metal plate has kabsa with cooked meat and basmati rice, topped with diced tomatoes and toasted nuts.
Everything in here is well-done.

 Olive oil: Extra virgin olive oil is used to sauté the veggies.

Veggies: Kabsa becomes delectable with a combination of vegetables as onions, carrots, and tomatoes, all cubed into large chunks.

Ginger and garlic: You can also use the paste or freshly grated/minced ginger and garlic.

Kabsa spice: This is one of these whole spices. But you can prepare it yourself if it isn’t available. Use equal amounts of these ground spices: turmeric, fennel, cilantro powder, ground ginger, black pepper, black cardamom, and cumin.

Basmati rice: Always opt for long-grain basmati rice.

Meat broth: You can use the broth of the cooked beef.

Salt: Salt is the balancing factor that brings out all tastes and flavors.

For the Topping

Almonds: Choose slivered almonds. You can also use raw cashews or pine nuts.

Olive oil: It makes the nuts crunchy. To do so, heat this vegetable oil and add the nuts.

(Scroll down for recipe details.)


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5 from 2 votes

Easy Beef Kabsa

By: Lama
Kabsa with Beef Shanks is a comforting meal made with warm rice, cubed veggies, cooked beef shanks in one pot, and then topped with toasted almonds. This is the simple version of Kabsa compared to others I make that require more steps! ⁣
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Servings: 4

Ingredients 

  • 2 pounds Beef shanks, or lamb
  • ¼ cup olive oil, extra virgin
  • 2 medium onions
  • 4 carrots, cubed
  • 1 large tomato, largely cubed
  • 1 tablespoon ginger and garlic, paste or freshly grated/minced
  • 3 tablespoons kabsa spice
  • 2 cups Basmati rice
  • 3 ½ cups meat broth
  • 2 tablespoons salt

Toppings

  • 1 cup slivered almonds , and/or raw cashews
  • 3 tablespoons olive oil

Instructions 

  • Place the beef shanks in a pressure cooker for 1 hour.
  • Remove the meat and gently piece each chunk using your hands into the size you desire.
  • Sift the meat broth to clean from any gunk.
  • Wash and drain your rice until the water runs clear.
  • In a medium pot, add 1/4 cup oil on high heat and then sauté the cubed onions and carrots for 5-7 minutes.
  • Add the ginger and garlic paste and stir for another 2 minutes, or you can use fresh garlic and ginger.
  • Add in the soaked and drained rice, cooked meat chunks, kabsa spice, salt, meat broth and cubed tomatoes, and then stir.
  • Let it boil for 1 minute, and then cover the pot and lower to simmer for 15 -17 minutes.
  • Allow rice to rest for 10 minutes before serving. 
  • Toast the slivered almonds with olive oil until they are golden brown to garnish the rice along with minced parsley.

Video

Notes

  • To have fluffy kabsa rice, first wash the rice, soak it in water for 30 minutes, and then drain. Also, be careful about the amount of water to add. It’s a rule of thumb that says when you use one cup Basmati rice, you add one a half cups liquid. Make sure not to stir the rice while cooking.
  • It’s common to eat beef or lamb kabsa with side dips. In general, Saudis have the dish with a sauce called Shatta or chili pepper sauce. 
  • One variation of the kabsa with beef shanks recipe goes without broth. You can replace the meat broth with tomato sauce.
  • Give the meat a fragrant touch before you cook it. Add some cardamom pods, bay leaves, and cinnamon stick to the meat broth.        
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About Lama

I'm Lama, welcome to my blog where you will find simple and diverse recipes your entire family will enjoy. I am honored to connect with you through the recipes I prepare!

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