Kabsah Recipe: A1

Posted: February 17, 2012 by wordrecycle in Wordrecycle Topics


4 cups rice

½ teaspoon saffron

¼ cup warm water

¼ cup oil

1 teaspoon fresh ginger minced

4-2 apiece of garlic minced

2 crain of a large onion, minced

½ cup green coriander, chopped

1 teaspoon Hill, crushed

1 cinnamon promises (students)

2 tsp spices thickness

1 teaspoon cumin

½ teaspoon dried Lome, crushed

1 tablespoon salt

1/2 teaspoon black pepper

1 kilo shrimps, peeled

4 cups water


k) Wash rice and soak in salted water for 20 minutes.

2) Soak saffron in warm water, set aside.

3) in the average size Heat oil, add ginger, garlic, onions,

Cook for 4-5 minutes until it becomes golden in color.

4) Add the coriander and cook for about a minute.

5) Add the cardamom, cinnamon, allspice, cumin, Elloumi, salt

And pepper. Add the shrimp. My heart on fire strong 4 to 5 minutes until it becomes

Shrimp pink.

6) Arrange the shrimp system at the bottom of the pot.

7) and the leader of shrimp over rice.

8) Add the water quietly, leave on high heat until boiling, then cover the pot

And limit the fire, leave the shrimp cook Alynar low heat for 20-25 minutes

Or to absorb all the water and the rice is cooked.

9) and the leader of a mixture of saffron rice on the surface, leave for about 10 minutes.

10) Turn the shrimp on a serving plate, next to my feet Aldqos or sauce

 By  Fayez Al Anazy


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