Description

Kabsa with Lamb or Mutton can be made in a crockpot, but in Saudi, a pressure cooker is more commonly used and I believe it gives delicious results! Kabsa is often comparable and confused with Mandi, another Middle Eastern Rice preparation, the difference mainly that Kabsa spice is usually a bit stronger whereas Mandi is smokier and in the traditional ‘under the ground’ cooking method, it is more often made without any oil at all.