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Sausage Kabsa
Published on July 18, 2024
Middle Eastern Cuisine

Ingredients:
2 cup sella rice / basmati rice
1/2 kg chicken sausages
2 tsp chilli powder
1/4 tsp + 1/2 tsp turmeric powder
2 medium tomatoes
4 cardamoms
4 cloves
1 bay leaf
3 piece cinnamon sticks
1/2 tbsp pepper corns
1 dried lemon
1 large onion, sliced
2 whole green chillies
1 tbsp ginger-garlic paste
1 tsp kabsa masala / arabic masala
3 cups hot water
salt to taste
3 tbsp oil
1 tbsp ghee
Preparation:
- Wash and soak rice in water for 30 minutes.
- Cut the sausages into pieces and marinate it with chilli powder, 1/4 tsp turmeric powder and salt and keep it aside for 15 minutes.
- Grind the chopped tomatoes into paste and keep it aside.
- Heat oil in a pressure cooker and add marinated sausages and fry lightly . Transfer to a plate.
- In the same cooker, add ghee and cardamoms, cloves, bay leaf , cinnamon piece and pepper corns.
- Add sliced onion and green chillies and saute well.
- Add ginger-garlic paste and saute well.
- Add ground tomato paste, mix well and cook at low flame for 2-3 minutes till raw smell goes.
- Add arabic masala and 1/2 tsp turmeric powder and mix well.
- Add hot water and dried lemon and mix well.
- Then add drained rice and salt and mix well.
- Add fried sausages into this, mix well and cook covered for 2 whistles at medium flame.
- When the pressure releases, open the pressure cooker and then transfer to a serving plate.
- Serve with salata hara, dakkous, salad etc…