Traditional Saudi Kabsa Meal

1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

2.Heat the vegetable oil or ghee in a large heavy-bottomed pot over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.

3.Add the minced garlic and cook for another 1-2 minutes until fragrant.

4.Add the lamb shoulder or chicken pieces to the pot. Brown the meat on all sides, about 5-7 minutes.

5.Stir in the chopped tomatoes and cook until they soften and release their juices, about 5 minutes.

6.Add ground cumin, coriander, cinnamon, cardamom, cloves, turmeric, and black lime powder. Stir well to coat the meat and onions with the spices, cooking for 2-3 minutes to bloom the flavors.

7.Pour in the water or lamb broth and add the bay leaf. Bring to a boil, then reduce heat to low and cover. Simmer until the meat is tender: about 1.5 hours for lamb or 45 minutes for chicken.

8.Once the meat is tender, remove the bay leaf. Remove the meat pieces and set aside, keeping them warm.

9.Add the drained rice to the pot with the cooking liquid. Stir in the soaked saffron water and salt to taste.

10.Cover and cook the rice over low heat for 20-25 minutes, or until the rice is fully cooked and the liquid is absorbed. Avoid stirring during this time to prevent breaking the rice grains.

11.In a small dry skillet, toast the slivered almonds or pine nuts until golden and fragrant. Set aside.

12.Gently fluff the cooked rice with a fork. Arrange the meat pieces on top of the rice. Sprinkle the raisins and toasted nuts over the dish.

13.Garnish with freshly chopped cilantro or parsley before serving.