How to make pigeon kabsa in a pressure cooker

How to make pigeon kabsa in a pressure cooker

 Pigeon Kabsa, or Makbous, or Majbous is a well-known dish in the Gulf region, particularly in Saudi Arabia and Kuwait. Pigeon Kabsa comprises long-grain rice paired with pigeon. Here are the ingredients:

Pigeon Kabsa in Pressure Cooker

¾ cup of oil.

Five chopped or finely diced onions.

5 cloves of minced garlic.

5 whole pigeons, well-washed.

Two bay leaves.

One tablespoon of salt.

One cinnamon stick.

Five cardamom pods.

1 teaspoon of seven spices mix.

One chicken stock cube.

2 cups of washed and soaked basmati rice.

Water as needed.

Follow this procedure to prepare Pigeon Kabsa:

Take a large pot and place it over medium heat.

Pour in a little vegetable oil and let it warm up slightly.

When the oil is hot, add the onions and sauté them until soft.

Then add the minced garlic and stir it with the onions for a few minutes.

Add the pigeons with the garlic and onion until they attain a light yellow hue.

Add sufficient water to cover the pigeons, with the liquid rising a few centimeters above the top of the meat.

Afterward, add the spices: (bay leaves, cardamom (hab al-ball), cinnamon, seven spices mix, stock cube, and salt).

Close the lid and let the pigeons cook until tender.

Remove the pigeons from the broth and let them dry out a bit, then place them in the oven to brown.

Drop the rice into the pot full of broth, and lower the heat until the rice also cooks.

Take the pigeons out of the oven once they achieve a rich, dark golden color.

Spoon the rice onto a serving plate, and distribute the browned pigeons over it.

Serve hot, alongside any salads your family desires.

Pigeon Kabsa in a Pressure Cooker

The method for making Pigeon Kabsa in a pressure cooker does not differ much from using a standard pot, except that it cooks faster. If you are using an electric pressure cooker, select the poultry setting, as pigeon cooks similarly to chicken.

The other difference is that you will not remove the pigeon before adding the rice. Here is the method briefly:

Set up the electric pressure cooker and choose the poultry setting.

Heat the oil until it is sufficiently hot.

Sauté the onion in the oil until soft, then add the garlic and spices.

Then add the pigeon and stir it with the preceding ingredients until it turns golden.

Submerge all ingredients in water, and once the water boils, add the rice.

Close the lid after adding the rice, ensuring the water thoroughly covers it.

Pigeon Kabsa needs fifteen minutes to be ready.

After releasing the steam and opening the lid, serve the Kabsa on a serving dish.

Pigeon Kabsa in Pressure Cooker with Video

Method for Boiling Pigeon Broth

Pigeon requires only about 15 minutes to cook, and 40 minutes to prepare overall. Here are the ingredients you need for cooking the pigeon and making the broth:

Three tablespoons of any type of vegetable oil.

One kilogram of pigeon.

One tablespoon of salt.

Cumin (one small teaspoon).

Five cardamom pods.

Two bay leaves.

One cinnamon stick.

Four cloves of garlic, sliced.

Two tomatoes, chopped.

3 carrot slices.

And 3 onion slices.

Six cups of boiling water.

Here is the method for preparing the pigeon broth:

Place a pot over medium heat and pour in the oil until it gets hot.

Drop the pigeon into the hot oil until its color changes.

Add the spices (cumin, cardamom, bay leaves, cinnamon stick), salt, and garlic.

Stir the pigeon with the spices over the heat for five minutes so the spices coat the pigeon.

Then add the onion and continue stirring until it softens.

Afterward, add the tomatoes and carrots, continuously stirring.

Pour in water to cover the pigeon, and stir the mixture.

Let the pot continue on the heat until the pigeon is cooked and ready to serve.

Kabsa Sauce

A side salad called "Dakkous" can be served alongside the Kabsa, and it can also be drizzled over the serving plates. Here are its components:

One large tomato.

One mild green pepper, and one hot one.

One teaspoon of minced garlic.

Vinegar (one large tablespoon).

Half a small lemon.

Tomato paste (only one small spoon).

A quarter cup of water; more can be added if you prefer a thinner consistency.

Cilantro chopped into very small pieces, almost minced.

Salt to taste.

The method is very simple: combine the ingredients in a food processor, then refrigerate, and serve cold.

Salad Served with Kabsa

Here are the salad ingredients:

Tomatoes.

Green onions.

Parsley.

Lemon juice.

Sumac.

A pinch of salt and black pepper.

Chili.

Lemon juice.

A dash of sumac.

Chop the tomatoes, onions, and parsley, add the remaining components, and serve cold beside the Kabsa.

Cucumber Salad with Yogurt

Cucumber salad with yogurt pairs well with Pigeon Kabsa, other Kabsa varieties, and is also served with Maqluba and other rice dishes. Here are the components:

Three medium-sized cucumbers.

One large container of yogurt.

Four cloves of finely minced garlic.

Half a tablespoon of dried, ground mint.

One teaspoon of salt.

Prepare this delightful cucumber and yogurt salad with this simple method:

Peel the cucumbers and chop them finely.

Add the yogurt, minced garlic, and salt.

Mix the ingredients.

Add the mint on top when serving for garnish and added flavor.

Hasa Kabsa

Among the famous dishes of the Gulf region is "(Hasa Kabsa)." It is simple to prepare, requiring 1 hour and 20 minutes to be ready—one hour for cooking the dish and twenty minutes for it to set. Here are the ingredients:

One whole chicken, cut up.

Four cups of long-grain rice (Basmati), which must be soaked for three hours.

Three cloves of minced garlic.

One tablespoon of Kabsa spices (you can purchase this from the spice vendor or supermarket).

One large onion, finely chopped.

3 tablespoons of olive oil.

Two tablespoons of yogurt.

Half a cup of tomato paste.

A few cardamom pods (hab al-ball).

One cinnamon stick.

One loomi (which is dried preserved lemon).

Follow this preparation method:

Heat the oil in a pot over medium heat.

Add the cut chicken and sauté it in the hot oil, then cover the pot.

After a short while, add the onion, garlic, and spices, and stir the ingredients for ten minutes.

Afterward, add the tomatoes and black pepper, and continue stirring until the ingredients are well combined.

Pour in hot water to cover the ingredients, and add the tomato paste, cardamom, cinnamon, and loomi.

Cover the pot and let it simmer on heat for thirty minutes until cooked.

Drain the soaked rice and add it to the pot with the chicken, spices, and water.

Add more hot water until it covers the rice, exceeding it by about 1 cm.

Keep the pot on high heat, with the lid closed, until the water boils.

After boiling, reduce the heat to low until cooking is complete.

Serve on a wide serving platter, served hot, with optional side salads.