Nasi Kabsa Arab (Arabian Kabsa Rice)

Ingredients

• 570 g (3 cups)basmati rice (long-grain rice), soaked in water for about an hour
• 1carrot, shredded (optional)
• al gustoolive oil
• 700 gbone-in lamb leg cuts
• 400 gbeef cuts
• 8 smallonions, chopped
• 30 ml (2 tbsp)minced garlic
• 30 ml (2 tbsp)tomato paste
• 240 ml (1 cup)fresh tomato puree
• 3bay leaves
• 6cardamom pods
• 2cinnamon sticks
• 5 ml (1 tsp)lemon zest
• 15 ml (1 tbsp)ginger powder
• 5 ml (1 tsp)white pepper
• 30 ml (2 tbsp)kabsa powder (optional)
• 15 ml (1 tbsp)salt
• 1 litrewater
• al gustoraisins, sautéed in hot oil until lightly browned
• al gustoonion flakes

Instructions

1. 1

   Sauté the onions

   Heat olive oil in a pressure cooker and sauté the chopped onions until fragrant.

2. 2

   Brown the meat

   Add the lamb and beef cuts and stir until their colour changes.

3. 3

   Add seasonings

   Add all the remaining ingredients except the rice, carrot and kabsa powder. Stir until evenly combined.

4. 4

   Pressure cook

   Fit and seal the lid, then cook over medium heat for 30 minutes.

5. 5

   Transfer the mixture

   Move the cooked meat mixture to a large pot and set it over medium heat.

6. 6

   Add the rice

   Add the soaked rice, shredded carrot and kabsa powder, then stir well.

7. 7

   Cook until tender

   When the mixture boils, cover the pot and reduce the heat. Cook for about 30 minutes, or until the rice is cooked.

8. 8

   Add the toppings

   Transfer the kabsa to a serving tray and sprinkle over the sautéed raisins and onion flakes.

What is nasi kabsa?

Kabsa is a spiced rice-and-meat dish associated with the Arabian Peninsula, with regional versions that vary in seasoning and preparation. This version combines lamb and beef with tomato, warm spices and long-grain rice.

Cooking the meat with the aromatics first builds a savoury base for the rice. Raisins and onion flakes add a sweet, crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1175 calories, 55g protein, 125g carbs, 50g fat.

Most of the carbohydrates come from the basmati rice, while the lamb and beef contribute most of the protein and a substantial share of the fat. Serve a moderate portion of rice and meat alongside salad or vegetables to balance the plate.

Build the flavour base

Onions: sauté them until fragrant before adding the meat, so their flavour becomes part of the cooking liquid.

Tomato and spices: tomato paste and fresh tomato puree bring depth, while cardamom, cinnamon, bay, ginger and white pepper give the dish its aromatic profile. Kabsa powder is optional and joins the rice rather than the pressure-cooked meat.

Soak the rice first

Basmati: soak it in water for about an hour as listed, then drain it before adding it to the pot. This helps prepare the grains for the final cooking stage.

Carrot: add the shredded carrot with the rice. It is optional, so you can leave it out without changing the rest of the method.

Watch the two cooking stages

Meat: the recipe gives 30 minutes in a sealed pressure cooker over medium heat. Follow your pressure cooker’s instructions for safe operation and pressure release.

Rice: after transferring the meat mixture to a large pot, bring it to a boil, cover, reduce the heat and cook for about 30 minutes. Check that the rice is cooked before serving.

Finish with texture

Raisins: sauté them in hot oil until lightly browned, as directed, then scatter them over the finished rice. Keep them as a topping rather than stirring them through if you want their flavour to stand out.

Onion flakes: sprinkle them on at the end so they retain more of their texture.

Serve it as a meal

Set the rice and meat out on a large serving tray, with the toppings spread over the surface. A fresh salad or simply dressed vegetables make a bright contrast to the warmly spiced rice.

Because the recipe includes both lamb and beef, check the serving tray for bones as you portion it.

Recipe notes & tips

• Soak the rice for about an hour before you begin cooking the meat.
• Drain the soaked rice before adding it to the pot.
• Keep the carrot and kabsa powder out of the pressure-cooker stage, as the method adds them with the rice.
• Use a large pot for the final rice stage so the ingredients have room to combine.
• Sauté the raisins separately in hot oil and add them as a topping.
• Check the rice for doneness after about 30 minutes of covered cooking.

Variations

• Skip the carrot: leave it out for a version without the optional vegetable.
• Omit kabsa powder: the recipe’s other listed spices still flavour the dish.
• Use lamb only: leave out the beef and make the dish with the lamb cuts.
• Use beef only: leave out the lamb and use the beef cuts.
• Adjust the topping: add more or fewer raisins and onion flakes to suit your taste.

Common mistakes to avoid

• Adding rice too early: keep it out of the pressure cooker and add it only after the meat mixture is transferred.
• Forgetting to soak: soak the basmati for about an hour as specified before cooking.
• Cooking uncovered: cover the pot after the rice mixture boils, then lower the heat.
• Stopping by the clock alone: cook for about 30 minutes, but check that the rice is cooked through.
• Skipping the final toppings: add the sautéed raisins and onion flakes after transferring the dish to a tray.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until steaming hot throughout; add a small splash of water if the rice has dried out.

Frequently asked questions