majestic u liar

Mr_Fraudia · March 9, 2005, 10:03pm

hey u owe me a recipe for Kibsaa…
i mean boo hoo yeah u were banned and all and could not post
sure
but now that u are back .. how about posting the recipe.

Thank You

Majestic · March 9, 2005, 10:14pm

Re: majestic u liar

yes i do sorry

I will get it for u asap

Majestic · March 9, 2005, 10:28pm

Re: majestic u liar

Kabsaa

Ingredients

1 1/2 cups rice
1 or 2 Tomato cut up in small pieces
1 medium onion chopped
2 tsp of Baharat spice ground
3 tsp of cardamom ground
3/4 can of tomato paste/sauce
6 tsp of olive oil
1 cup green pepper (slice),
1 tablespoon green chill,
turmeric,
1 small box of raisins (option)
1 small chicken cut in sections
salt to taste
1 cinnamon stick
4 cloves of garlic, minced

Directions:

Wash chicken thoroughly and take the skin off the chicken. Set aside skinned chicken.
In a large boiler pot add oil, chopped onions and 1 tsp of cardomon stirring until browned on medium high heat.
Add boiling water to the boiler pot until half full.
Add salt accoriding to your own taste, 2 tsp of cardomon, add the garlic, then cut tomato, 3/4 can of tomato paste, the raisins to the already browned onions.
Stir on medium heat (add spices to suit your own taste).
Add chicken to the broth and keep at medium heat. Cover with a lid.
Boil chicken on medium high for approximately 30 minutes. Turn down heat to medium temp and take the chicken out of the broth and place in an oven baking dish into a preheated oven at 300 degrees F. & bake.
Strain the broth. Keep the strained ingredients in one bowl and the broth in another bowl.
Put the ingredients (e.g. onions, tomato, etc.) back into the boiler pot.
Add the 1 1/2 cups of rice along with 3 measured cups of the kapsa broth that you had previously set aside in a bowl.
Bring the rice, the Kapsa broth and all the ingredients to a boil, then immedietly turn down heat to low and cover sealing tightly again. Cover with a lid. Do not open or peek at it for atleast 10 minutes. Keep checking to see if rice is light and fluffy, but do not stir rice.

The Kapsa rice is done when all the broth has been absorbed. Remember to check on the chicken in the oven every so often to make sure that it doesn't overcook and become dry. The chicken should be moist.

Turn off the heat and allow the extra steam to escape. If the
rice appears dry and not completely cooked add a little bit of the extra broth and
recover until finished. Do not mix the water and rice, just add over the top.

Mr_Fraudia · March 9, 2005, 10:32pm

Re: majestic u liar

Thank you very much...this weekend when i sit around having consumed more kibsaa than anyone should and then am unable to move due to the gluttony, I would be giving you many duaas.

Mr_Fraudia · March 9, 2005, 10:33pm

Re: majestic u liar

whats baharat spice?

Mr_Fraudia · March 9, 2005, 10:34pm

Re: majestic u liar

recover until… until what
arghhhhhhhhhhh
you are driving me crazy, first baharat and now this “until” clause

until the end of the world
until teh cows come home
until the end of times
until day breaks

Lusi · March 9, 2005, 10:46pm

Re: majestic u liar

Kabsaa....never heard of this dish before....is it some sort middle eastern dish? Baharat spice makes it sound kind of indian(desi)....

Any fraudzz....by "until it recovers" he means add little more broath and give dumm till the rice are tender..(make sure your broth is warm/hot)....
I hope it makes some sense ..:)

Mr_Fraudia · March 9, 2005, 10:48pm

Re: majestic u liar

lusi thanks

i was just messin with maj

Lusi · March 9, 2005, 10:51pm

Re: majestic u liar

Oh well np... So do you know the orign of this dish?

Mr_Fraudia · March 9, 2005, 10:56pm

Re: majestic u liar

lusi

I had it as a kid in saudi arabia. I believe it is a saudi/yemeni dish, as my egyptian or gulf pals dont know about it, or atlest this name. its rice with a reddish/orangish tint to it due to tomato usage, and it is normally served with chicken, although i have had it with fish and lab as well.

very tasty

Lusi · March 9, 2005, 11:09pm

Re: majestic u liar

Thanks!! Ya I thought it was some sort of arabic dish..

Majestic · March 9, 2005, 11:25pm

Re: majestic u liar

its the same as biryani masala

sorry Fraudia I wrote the thing in word and I guess it got cut off. You can use the same spice as you use in biryani somethings.

Majestic · March 9, 2005, 11:30pm

Re: majestic u liar

Yeah lamb and chicken are the best with it. and its a saudi and yemeni dish

Lusi · March 10, 2005, 4:04am

Re: majestic u liar

I have been to saudia quite a few times and have resided in yemen for like 4-5 years but I was more addicted to shawarmas, yemeni egg paratha's, and that special yemeni methai...but I remember I had some similar kind of rice at our neighbours home but they were with lamb...(not the rice stuffed in lamb...)...

So anyone of you have been to yemen?

_Tikhi_Jalebi · March 10, 2005, 7:11am

Re: majestic u liar

even though i hate meat, i love these rice with lamb

Maj i thought u told me u guys dont make this

Majestic · March 10, 2005, 6:15pm

Re: majestic u liar

When did I say that? Why would I say that?

Majestic · March 10, 2005, 6:15pm

Re: majestic u liar

I’m yemeni

Lusi · March 11, 2005, 1:59am

Re: majestic u liar

^
Oh cool! from which part of yemen are you from. I have lived in Sana'a, its a beautiful place..

Majestic · March 11, 2005, 2:24am

Re: majestic u liar

Taiz

Lusi · March 11, 2005, 7:21pm

Re: majestic u liar

ok..never been there..(as far as my memory goes)