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Spiced rice with Moroccan glazed beef ribs - kabseh

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Prep Time 40 minutes
Cook Time 2 hours
Course Main Course
Cuisine arabic, Middle Eastern
Servings 6

Ingredients
  

Cooked beef ribs

  • 4 Beef ribs
  • 2 Tbsp Ghee
  • 2 Litre Boiling water
  • 2 Cinnamon sticks
  • 1/2 Tbsp Whole black pepper seeds
  • 1/4 Tsp Cloves
  • 7 Whole cardamom
  • 3 Bay leaves
  • 1/2 Tbsp Sea Salt
  • 1/2 Tbsp Cracked pepper

Beef ribs Marination

  • 2 Tbsp Belazu Tagine paste
  • 1 Tbsp Honey
  • 1 Tbsp Apricot jam
  • 1/4 Cup Water

Spiced Rice - Kabseh

  • 2 Tbsp Vegetable oil
  • 2 Large Sliced white onions
  • 1 Tbsp Cumin seeds
  • 2 Cups Shredded Carrots
  • 1 Chicken stock cube
  • 10 Sliced garlic
  • 1/2 Thumb of minced ginger
  • 1/2 Tbsp Cardamom powder
  • 1 Tbsp Turmeric
  • 1/2 Tbsp 7 spice
  • 2 Tbsp Tomato paste
  • 3 Cups Long basmati rice
  • 4 1/2 Cups Boiling Broth
  • 1/2 Cup Golden raisins
  • 2 Dehydrated lime
  • 2 Dehydrated black lime

Instructions
 

Cooked beef ribs

  • In a pressure cooker, pan start by adding the ghee. Once melted star by Browning the beef ribs for three minutes on each side until golden and crispy.
  • Add in all the spices that you see above followed by 2 L of boiling water. Pressure cook the beef ribs for 90 minutes. Once done, allow the beef ribs in the broth to cool down slightly before sieving and transferring the broth into a bowl. Set the broth to the side as we will be using it to cook the rice.

Beef ribs Marination

  • Place the beef ribs on a baking tray.
    Mix the marination in a bowl and brush the beef ribs.
    Bake for 10 min in a preheated oven that is set on 180C.

Spiced rice - Kabseh

  • Add your basmati rice in a bowl full of cold water and let it sit on the side of your kitchen counter for a minimum of two hours. This method will help your rice to become super light and fluffy when cooking later on.
  • In a large saucepan start by adding your vegetable oil, followed by your sliced onion and your cumin seeds and cook until the onion has fully caramelised. Add in your shredded carrots, followed by your chicken stock cube, your sliced garlic and your ginger and cook for three minutes on medium heat after that add the remaining spices and the tomato paste and cook for another three minutes. Add in your golden raisins and cook for another three minutes.
  • Wash and drain your basmati rice from water, and slowly start to layer the rice in between the onion and raisins mixture. Once everything is layered gently fold everything in until it’s all combined, add your boiling broth, mix everything together then add your dehydrated limes and put it on a medium heat until the broth starts to boil, cover the sauce pan with a lid and adjust the temperature to low heat on your stove. Allow to cook for 28 to 30 minutes or until the rice is fully cooked.

Finish

  • Allow to rise and the beef ribs to cool down.
    Bring your large serving plate or platter.
    Add the rice followed by the shredded beef and enjoy.
    you can serve this with salad or minted yoghurt.