Arab Rice

Kabsa

INGREDIENTS:
1 ½ cup Basmati rice (1 cup = 250 ml)
400 g veal or chicken meat
1 onion
1-2 garlic cloves
1 tablespoon tomato puree
¼ teaspoon ground clove
¼ teaspoon cinnamon
½ teaspoon cumin
½ teaspoon ground cardamom
½ teaspoon black pepper
a pinch of ground nutmeg
2 bay leaves
parsley
1 bouillon cube (chicken or vegetable)
salt
raisins
3 tablespoons sliced almonds
1-2 tablespoons pine nuts

PREPARATION:
Cut the meat into small pieces and boil it in a little sunflower oil and water. Add salt, onion and garlic. Cook until the onion becomes soft. Add the rice and fry it a bit. Then add the spices (except for the parsley), the bouillon, tomato puree, raisins and a little warm water. When the water evaporates or gets absorbed by the rice add a little more and repeat until the rice gets ready. Prepare the pine nuts by frying them a bit in a pan and right before the rice is ready add them to it along with the almonds. Leave out 1/3 of the almonds for sprinkling at the end. Finally add the parsley.

Kabsa