Qatari Majboos Lamb Rice (Printer version)

A traditional dish of tender lamb and spiced basmati rice with aromatic herbs and vegetables.

# What You'll Need:

→ Meat

01 - 3.3 lbs bone-in lamb, cut into large pieces (or substitute with chicken)
02 - 1 1/2 teaspoons salt
03 - 1/2 teaspoon black pepper

→ Rice

04 - 2 cups basmati rice, rinsed and soaked for 30 minutes

→ Vegetables

05 - 2 large onions, thinly sliced
06 - 3 cloves garlic, minced
07 - 2 medium tomatoes, chopped
08 - 2 green chilies, slit (optional)

→ Spices

09 - 2 teaspoons ground coriander
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground turmeric
12 - 1 teaspoon ground cinnamon
13 - 1 teaspoon ground cardamom
14 - 1/2 teaspoon ground cloves
15 - 2 dried black limes (loomi), pierced
16 - 2 bay leaves
17 - 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water

→ Liquids & Fats

18 - 4 tablespoons ghee or vegetable oil
19 - 4 cups water or low-sodium chicken stock

→ Garnish

20 - 1/4 cup toasted slivered almonds
21 - 1/4 cup chopped fresh cilantro

# Directions:

01 - Sprinkle lamb with salt and black pepper evenly.
02 - Heat ghee in a large heavy-bottomed pot over medium heat. Add sliced onions and cook until golden brown, approximately 10 minutes.
03 - Incorporate minced garlic and green chilies; cook for 1 minute until fragrant.
04 - Add lamb pieces to the pot and sear on all sides for about 8 minutes to develop color.
05 - Stir in chopped tomatoes and cook until softened, roughly 5 minutes.
06 - Mix in ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, black limes (loomi), and bay leaves. Stir thoroughly to coat the meat with spices.
07 - Pour water or chicken stock into the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 45 to 50 minutes until lamb becomes tender.
08 - Take out the lamb pieces from the pot and set aside temporarily.
09 - Add the soaked and drained basmati rice to the cooking liquid, stirring gently to combine.
10 - Place the reserved lamb pieces atop the rice. Drizzle saffron-infused water evenly over the mixture.
11 - Cover pot tightly and cook over low heat for 25 to 30 minutes, until rice is tender and liquid fully absorbed.
12 - Remove pot from heat and let it rest, covered, for 10 minutes to allow flavors to meld and rice to settle.
13 - Gently fluff rice, arrange lamb on a serving platter, and garnish with toasted almonds and chopped cilantro.

# Expert Advice:

01 -
  • One pot transforms into something restaurant-worthy without fussy techniques or constant stirring.
  • The spice blend builds layers of warmth without ever feeling heavy or one-note.
  • Leftovers taste even better the next day, making it perfect for meal planning or impressing guests without stress.
02 -
  • Don't skip the soaking step for rice—it changes the final texture from acceptable to genuinely fluffy and light.
  • Black limes are essential to authentic majboos flavor; if you can't find them, the dish will still be delicious but noticeably different, so don't feel disappointed if something seems missing.
  • The meat needs to be genuinely tender before the rice goes in—rushing this step leaves you with tough meat and no way to fix it.
  • Once the rice is in, resist opening the lid; steam escapes and you'll end up with undercooked rice instead of fluffy grains.
03 -
  • If you can't find black limes, omitting them is better than substituting with something else—the dish will still be wonderful and authentically flavored.
  • Toast your almonds in a dry skillet for 2–3 minutes just before serving; this brings out their nuttiness and makes them taste fresher than raw.
  • Saffron is expensive but transformative—soak it in warm water for at least 10 minutes before using so the color and flavor fully release into the water.
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