Middle-Eastern dishes have many unique qualities, and their fulfilling rice dishes aren’t any different.
This easy rice recipe called Beef Kabsa is a one-pot meal that will leave you and your loved ones completely satisfied. It’s the perfect recipe since it offers you the most effective shortcuts to a succulent dinner.
What does the word “Kabsa” mean?
The word “kabsa” is an Arabic word that literally means stacked or packed together. The “kabsa” dish is a simple rice recipe that is considered comfort food in the areas where it originated.
So, the word itself is used as a description of how the dish is made or what it may look like when it is served.
What is Beef Kabsa?
It is a simple mixed rice dish that originated in Saudi Arabia. Many consider it a national dish across Arab states and the Persian Gulf.
You make Kabsa using rice as the base, but can add different proteins to change it up. The most common form of Kabsa is the Beef Kabsa. So you can cook Kabsa with beef as I did in this recipe, or you can make it with chicken.
It’s always a great idea to add different kinds of nuts to the dish before serving.
What Makes This Easy Rice Recipe Better Than Others?
- It’s a simplified version with less steps
- It’s a one-pot meal
- Instructions are detailed so there’s less room for mistakes
- It’s a truly satisfying dish
Tips and Tricks for perfect Kabsa rice
- Try and soak rice for 30 minutes if possible, if not then at least for 15 minutes
- Sautee rice in oil for a couple of minutes before adding other ingredients
- Ensure your water ratio is exactly what the recipe calls for
- Add salt when broth is added
- Cover when it begins to simmer and simmer on low heat
- Don’t stir
Recipes you may want to try
- MEAT AND RICE STUFFED SQUASH
- SUJUK FATTEH OR FATTET SUJUK
- EASY STUFFED CABBAGE (MALFOOF)
- BRAISED GREEN BEANS- LOUBIEH BZEIT
- ZAATAR MANAKEESH
- BEEF SHANK LAYERED FATTEH
- FREEKEH WITH BEEF SHANKS
- MEAT PIES – LAHME BI AJEEN
Easy Beef Kabsa
- 1 cup slivered almonds and or raw cashews
- 3 tablespoons olive oil
- Place the beef shanks in 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
- Meanwhile wash and drain your rice until the water runs clear
- In a medium pot add ¼ cup oil on high heat. Saute’ 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, kabsi spice, salt, 3 ½ cups broth and cubed tomatoes then stir. Allow to boil for 1 minute 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