Kabsa

Kabsa (Arabic: كبسة) is a family of rice dishes that are served in Arab Countries along the Persian Gulf. These dishes are mainly made from a mixture of spices, rice (usually basmati), meat and vegetables. There are many kinds of Kabsa and each kind has a uniqueness about it. Pre-mixed Kabsa spices from different commercial names are easily available in markets these days, which reduces the preparation time though the taste differs considerably. The spices and condiments used in Kabsa are what primarily contribute to the taste; these are generally Black Pepper, Cloves, Curry, Cardamom, Saffron, Cinnamon, Black lime, Bay Leaves and Nutmeg, apart from Almonds, Pine nuts, Onions and Tomatoes. The main ingredient that accompanies the spices is the meat—chicken, goat, lamb, camel, or sometimes fish and shrimps. Meat is cooked in various ways. A popular way of preparing meat is called Mandi. This utilizes ancient techniques of cooking, first employed when man discovered fire, where meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another unique way of preparing and serving meat is Mathbi where seasoned meat is grilled on flat stones that are placed on top of burning embers. Madghoot (Pressurized) is where meat is cooked in a Pressure cooker. Kabsa is considered a staple dish throughout Saudi Arabia.
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