Yemeni Lamb Kabsah Rice
A fragrant and flavorful rice dish cooked with tender lamb and a rich blend of spices, often considered a celebratory meal in Yemen. This version focuses on the aromatic rice component often served alongside various meats.
🧂 Ingredients
- 2 cups Basmati rice(rinsed and soaked for 30 minutes)
- 3 cups Lamb broth or water
- 1 large Onion(finely chopped)
- 2 medium Tomatoes(diced)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 tbsp Vegetable oil or ghee
- 2 tbsp Kabsah spice blend(store-bought or homemade)
- 1 Cinnamon stick
- 4 Cardamom pods
- 3 Cloves
- 1 Bay leaf
- to taste Salt
- 1/2 tsp Black pepper
- 1/4 cup Raisins(optional, for garnish)
- 1/4 cup Toasted almonds or pine nuts(optional, for garnish)
👨🍳 Instructions
- 1
Heat oil or ghee in a large pot or Dutch oven over medium heat. Add the whole spices (cinnamon stick, cardamom pods, cloves, bay leaf) and sauté for about 30 seconds until fragrant.
- 2
Add the chopped onion and sauté until golden brown, about 7-10 minutes.
- 3
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
- 4
Add the diced tomatoes and cook until they soften and break down, about 5 minutes. Stir in the Kabsah spice blend, salt, and black pepper.
- 5
Add the rinsed and drained basmati rice to the pot. Stir well to coat the rice with the spices and aromatics. Toast the rice for 1-2 minutes.
- 6
Pour in the lamb broth or water. Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- 7
Once cooked, let the rice rest, covered, for 5-10 minutes. Fluff the rice gently with a fork.
- 8
Serve the Kabsah rice hot, garnished with optional raisins and toasted nuts. This rice is typically served as a side to cooked lamb or chicken dishes.
💡 Pro Tips
- ✓Using lamb broth will enhance the flavor of the rice.
- ✓Soaking the basmati rice helps it cook evenly and results in fluffy grains.
- ✓Ensure the pot is covered tightly during simmering to trap steam.
🔄 Variations
- Add a pinch of saffron threads soaked in warm water for a more vibrant color and aroma.
- Incorporate dried limes (loomi) for a unique tangy flavor.
- This recipe can also be made with chicken or beef.