Lamb Kabsa (Majboos)
Learn how to make authentic Arabic Mutton kabsa or Majboos with Video. This is another way of making the famous Middle eastern rice dish Kabsa.
Click here to see the first recipe.
- Mutton - 1 1/2 KG
- Basmati rice - 1 KG
- Onion - 3 (Chopped)
- Tomato puree - of 2
- Ginger paste - 2 table spoon
- Garlic Paste - 2 table spoon
- Green Chilli - 3
- Ghee - 6 table spoon
- Salt - As required
- Carrot - 1 cup stripes
- Dry lemon - 2
- Lemon juice - 1 tea spoon
- Water - 2 cover the mutton pieces
- Cinnamon stick (Patta /karugapaata) - 2 pcs
- cardamom - 10 nos
- Cloves (Grambu) - 10 nos
- pepper seed - 2 tea spoon
- Turmeric powder - 1 tea spoon
- Fennel seed powder (perumjeerakm) - 1/2 tea spoon
- Coriander powder - 1/3 tea spoon
- Garam Masala - 1/2 tea spoon
- Majboos Masala - 3 table spoon
- For Garnishing
- cashew nuts - 10 nos
- Carrot - 1/2 cup striped
- Raisin - 10 nos
- For smoking
- Charcoal - 1 pc
- Oil - 1 tea spoon
- Soak the rice in water for 30 minutes and drain the water.
- Heat ghee in a pot and add spices, stir well for 1 minutes.
- Add chopped onion and saute well until it turn to light brown color
- Add Ginger-Garlic past and green chili, Saute it for another 1 minute
- Add tomato puree into this and cook for 3 minutes.
- Add all the powders into this and saute well until the oil separates .
- Add big pieces of mutton and mix well.
- Add lemon juice and striped carrots and saute well.
- Add enough water to cover the entire mutton while cooking.
- Add salt and dried lemon and cook the mutton for about 45 minutes to 1 hours. Stir often
- Add drained basmati rice into this (Add more hot water if required), cook in low flame
- Close the lid and let absorb the water, stir again and cover the pot with an aluminium foil for 10 to 15 minutes.
- Switch off the flame and put a small aluminium foil in the middle and add a burned piece of charcoal and pour the oil on it
- Close the lid immediately and keep it for few minutes to get the authentic flavour of majboos
- Garnish with deep fried cashew nut, striped carrots and raisin.
Tip: Use big pieces of mutton to get juicy and tender.
2 glass water for 1 glass rice.