As the days of Ramadan progress, housewives begin searching for recipes that break the routine of the usual red or white kabsa. Everyone loves kabsa, but what if we added a modern twist and an irresistible, rich flavor? Today, we present to you a recipe for kabsa with meat and mushrooms , a bold and innovative dish that combines the authenticity of Saudi cuisine with rich international flavors.
The way we prepare Kabsa with meat and mushrooms is more than just a rice and meat dish; it's a unique culinary experience that blends the flavors of lamb with butter-seared mushrooms, soy sauce, and a touch of magic from Esnad mushroom stock cubes. Get ready to wow your family with a dish you won't get enough of.
The secret to excellence lies in the ingredients of mushroom and meat kabsa.
To ensure the success of Kabsa with meat and mushrooms , you must choose ingredients that enhance the flavor and allow the rice to deeply absorb the taste of the meat and mushrooms. The secret lies in the "balance of spices."
1. Basic components
- Meat: Pieces of lamb or veal as desired (with or without bone).
- Mushrooms: It is preferable to use fresh mushrooms cut into slices, as they are the star of this recipe.
- Aromatic vegetables: chopped onion, crushed garlic, and butter (to brown the mushrooms and give them a rich flavor).
2. The secret of flavor from Isnad
The method of making Kabsa with meat and mushrooms is not complete without the touches of support that guarantee you the balanced taste:
- The spices for Kabsa rice: These are the foundation that gives the dish its Saudi identity.
- Esnad Cayenne Pepper: To add a mild spicy kick that stimulates the appetite.
- Esnad Mushroom Chicken Stock Cubes : This is the "secret ingredient" that enhances the mushroom flavor and gives the stock a deep texture and taste.
- Asian touch: Soy sauce (gives a beautiful brown color to the rice and a distinctive salty taste).
Steps for making Kabsa with meat and mushrooms (step by step)
Follow these steps carefully to get a dish with a harmonious blend of flavors, where the meat melts in the mouth and the rice is fluffy and soaked with broth.
First step: Enhance the mushroom flavor
In a deep pan, melt the butter over medium heat. Add the sliced mushrooms and sauté for about 10 minutes, until they are completely softened and lightly browned. This step is crucial in making Kabsa with meat and mushrooms because it draws out the moisture from the mushrooms and concentrates their flavor. (Remove the mushrooms to a plate and set aside.)
Step two: Building the flavor base (the sauce)
In the same pan (to take advantage of the remaining butter and mushroom flavor), add the oil and sauté the onions until golden brown (caramelized). Add the garlic and cook until fragrant.
Step three: Sauté the meat and spices
Add the meat pieces to the pot and sauté for one minute to seal in the juices. Now comes the magic of making Kabsa with meat and mushrooms :
- Add the Esnad Kabsa rice spices .
- A sprinkle of cayenne pepper from Esnad.
- Salt to taste.
- Mix the meat with the spices well until each piece is coated with the aromatic flavor.
Step four: Broiling and rich gravy
Add the soy sauce over the meat. Dissolve an Esnad mushroom chicken bouillon cube in warm water and add it to the pot. Cover the pot and cook over medium heat until the meat is fully cooked and the broth has thickened. The use of mushroom broth here is what distinguishes this method of preparing Kabsa with meat and mushrooms from others.
Step five: Cooking the rice
Once the meat is cooked, add the basmati rice (which has been washed and soaked beforehand) to the pot, and return the sautéed mushrooms prepared in the first step. Ensure the broth level covers the rice by about 1 cm. Bring it to a boil, then reduce the heat to very low and cover until the rice is fully cooked and fluffy.
The final touch of presentation: appetizing colors
Because we eat with our eyes before our mouths, presenting the recipe for Kabsa with meat and mushrooms requires a garnish that breaks the brown color of the dish and adds vibrancy to the Ramadan table:
- Grilled vegetables: Grill pieces of zucchini, bell peppers, and tomatoes in the oven or air fryer and place them on the edges of a serving platter.
- Crunch: Garnish the top with fried onions and toasted nuts (pine nuts or almonds).
- Green color: A sprinkle of freshly chopped parsley gives a refreshing and beautiful look.
Refresh your travel experience with Esnad
Trying this recipe for Kabsa with meat and mushrooms is your chance to showcase your culinary creativity this season. Thanks to Esnad products, you're not just serving a meal, but a complete cooking experience with an authentic yet innovative flavor.
Try it today for your Ramadan breakfast, and enjoy the family's praise for the rich mushroom flavor and succulent meat. Don't stop your creativity; with Esnad, something new and delicious always awaits you.
Enjoy your meal!
For more recipes for the holy month of Ramadan: