Kabsa Sauce Recipe | Sofrat hadhramia

Daqoos Sauce

• Four peeled tomatoes.

• Two or more hot peppers - as desired-.

• Chopped parsley.

• Salt - as desired-.

• Mix all ingredients in a food processor or electric blender until it becomes like a sauce, then store in the refrigerator until use.

• Two hot green peppers.

• A tablespoon of oil.

• A finely chopped onion.

• A teaspoon of crushed garlic.

• Three tablespoons of finely chopped parsley.

• A grated carrot.

• A teaspoon of dried thyme.

• Four peeled and finely chopped tomatoes.

• 2 tablespoons of lemon juice.

• 1 tablespoon of vinegar.

• Half a teaspoon of sugar.

• Salt and black pepper - to taste.

• Put the oil in a pot on the fire and heat it.

• Add the garlic and fry it a little, then add the onion and stir and leave it until it wilts.

• Add the hot pepper, carrots and sugar, stir the ingredients and leave them until they wilt.

• Add the tomatoes and stir them with the ingredients for a few seconds, then remove the pot from the heat.

• Add the parsley, dried thyme, black pepper, salt, lemon juice and vinegar, then stir the ingredients well.

• Leave the sauce aside until it cools.

• 2 tablespoons of oil.

• 1 large onion, sliced ​​into thin slices.

• 2 medium tomatoes.

• 2 green chilies.

• 3/4 teaspoon of ginger and garlic paste.

• Salt - to taste.

• 1/8 teaspoon of turmeric.

• 3 tablespoons of coconut.

• A handful of chopped fresh mint.

• 1 teaspoon of red pepper powder.

• 1 teaspoon of biryani masala powder.

• 1 and a half tablespoons of thick fresh yogurt (do not use sour yogurt).

• 1 small bay leaf.

• 3 cardamom pods.

• 2 anise star pods.

• 1 tsp of mace.

• 3 cloves.

• 1 small cinnamon stick.

• 1/2 teaspoon of garam masala.

• Add half the oil to a hot pan and fry the onions and red peppers until the onions are golden.

• Add the ginger and garlic paste and stir until fragrant.

• Add the tomatoes and season with salt and leave the mixture until it becomes soft and easy to mash.

• Add the coconut and fry for three to five minutes until fragrant, then leave the sauce aside to cool and add a little water or vegetable stock to soften slightly.

• Put the remaining oil in another pan and add the dry spices and fry them a little, then add the mint and fry for a minute.

• Add the tomato and onion sauce with red pepper powder, turmeric, masala and more salt if needed and stir well, adding more water to reach the right consistency.

• Leave the sauce on the heat until it boils and add the milk and stir well, then let the sauce simmer gently for eight to ten minutes or until it thickens.

• Serve the sauce with the biryani.