Kabsa is a traditional Arabian Gulf meal. It is made with basmati rice, meat and vegetables. Use this complete mix for the rice and meat.
The following is one of the many methods you can make Kabsa:
First coat the meat with salt and Kabsa spice. Brown the meat by pan-frying in a bit of oil, then cook in a pressure cooker adding water, salt and 3 heaping tablespoons of Sea of Herbs Kabsa spice (make sure there is at least one black lime in the pot).
Next, in a large pot on the stove, cook 6 cloves of minced garlic, and one finely chopped onion in a little bit of oil. When tender, add 6 finely chopped tomatoes to the pot and cook on low heat, covered for about 20 minutes until tomatoes turn into puree.
Add 2.5 cups basmati rice to the pot and stir gently just to mix. Place a sieve on top of the rice pot, and pour the broth from the meat over the rice. Broth should be about 1 inch above the rice. Taste the broth and add more salt if needed. When rice is done, garnish with pan-fried almonds and pine nuts.