• Ghee or Olive oil 60.0 ml
  • Onions, sliced 200.0 g
  • Ginger, minced 20.0 g
  • Garlic, minced 30.0 g
  • Green capsicums 50.0 g
  • Bay leaves 2.0 pc
  • Cloves 3.0 pc
  • Cardamom 3.0 pc
  • Cinnamon sticks 1.0 pc
  • Cumin powder 2.0 g
  • Coriander powder 2.0 g
  • Nutmeg 1.0 g
  • Ground white pepper 1.0 g
  • Turmeric powder 3.0 g
  • The Vegetarian Butcher NoChicken Chunks, blanched 1.0 kg
  • Carrots, shredded 150.0 g
  • Basmati rice, washed 3x 400.0 g
  • Raisins 30.0 g


  1. Kabsa:

    • Heat ghee or oil in a large heavy bottomed pan over medium-high heat. Add onions, ginger, garlic and green capsicums. Sauté for 2-3 minutes or until the onions turn golden brown. Add bay leaves, cloves, cardamom pods and cinnamon sticks. Fry for a minute.
    • Add green capsicum, Knorr Professional Tomato Pronto and stir.
    • Add ground cumin, ground coriander, nutmeg and white pepper season with Knorr Professional Vegetable Bouillon Powder add half quantity of carrots.
    • Add The Vegetarian Butcher NoChicken Chunks and add 1.2 litres of water. Bring to a simmer. Taste and adjust seasoning. Cover the pan and simmer for 10-15 minutes.
    • Remove the The Vegetarian Butcher NoChicken Chunks from the pan and set aside on a separate hotel pan.
    • In a deep hotel pan, pour in the broth together with spices and vegetables, then add the rice, raisins and remaining carrots. Cover with foil or a lid and cook in the combi steam oven for 15-20 minutes.
    • Drizzle the The Vegetarian Butcher NoChicken Chunks with some olive oil. Then broil the chunks to brown the meat.
    • When the rice is cooked, fluff it with a fork. Then arrange the broiled “The Vegetarian Butcher NoChicken Chunks on top”. 
  2. Dakous:

    • To make the Dakous. Combine all the ingredients in a blender and blend until smooth. Serve alongside the Kabsa.