I haven't tried a new recipe for a while, and I liked the look of a Middle Eastern dish called chicken or beef kabsa. As one site says:
Beef Kabsa is a traditional Saudi dish that consists of beef cooked with tomato sauce & different aromatic spices, and then combining it with long-grain rice cooked in a flavorful broth. It is considered a national dish of Saudi Arabia, that is served during family gatherings and important occasions.
I'm not sure how different it is from biryani. Certainly, they are very similar dishes.
Most, but not all, Youtube videos showed one ingredient as being dried whole lemons or limes, which are not always that easy to find. But Google pointed in the right direction - to a shop dealing mainly with Iranian food at Acacia Ridge. (I felt sorry for them for the likelihood of having relatives still there living under great uncertainty.) It also had an Afghan restaurant, and a butcher that sold lamb and beef cut in lots of different ways, and at good price too. It pays to shop "ethnic".
Anyway, I just followed a combination of Youtube channel videos as to how to make it. (I avoided the one which had subtitles saying "add 1.5 kg of baby meat".)
Here's how it goes, more or less:
1. Fry a diced onion in plenty of oil, along with a cinnamon stick, two or three dried lemons/limes, half a dozen cloves and half a dozen cardamom pods. (There seems to be no precision to how much of these initial spices are added.)
2. At some point, add diced garlic - again seems up to you how much - and the chopped meat to get it seared a bit.
3. I would probably add salt at this point too (or even have salted the meat for a while before frying), although some recipes just had it added to the broth.
4. Add a couple of table spoons of tomato paste to fry it a bit, and the other powdered spices. It seems cumin, coriander, and pepper are essential. Most recipes add something else - either paprika or kashmiri chilli powder (which is not very hot) - and also some tumeric. As to how much to add - I really guessed, from watching videos, but it seems to me reading their notes now I may have overdone it a bit. I did a level tablespoon of cumin, coriander and paprika, about a couple of teaspoons of pepper, and a bit less than a teaspoon of tumeric. However, it seems that for a kg of meat (the amount I cooked), many recipes in the notes said only a teaspoon of the main spices (the cumin, coriander and paprika). I think that's too little.
5. Fry it for a while, then add two or three chopped tomatoes, and let them boil down.
6. Add a chopped capsicum, cover the meat with hot water from the kettle, and let it cook for about an hour.
7. Meanwhile, soak two cups of washed basmati rice for 30 minutes or so.
8. Here's where more variations occur: some recipes just have the drained, soaked rice thrown in the pot, perhaps even with a little bit more hot water, and initially cook it at high heat to reduce the liquid a bit, then on low heat (covered) for about 20 to 30 minutes to steam the rice. Other recipes have the meat removed from the pot, the broth strained of solids and returned to the pot with the meat, and then the rice added. I did something in between - strained it to see how much liquid I had, but then returned some of the solids, including the cinnamon stick and cardamom. I might just leave it all in next time.
9. A lot of recipes also add a few hot chillis on top at this stage (after adding the rice). I had some not so hot green ones, and yes, they look good and added more flavour. (For chilli heat, I had diced a couple of dried red chillis when I added the tomatoes. I forgot that.)
Anyway - despite my concerns about liquid to rice ratio, it seems basmati is more forgiving than paella rice (which I always find hard to cook to a suitable "not wet" texture.)
So yeah, it came out pretty well....

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