Qatari Majboos Lamb Rice (Printable)

Tender lamb cooked with basmati rice and fragrant Middle Eastern spices for a savory main dish.

# Ingredient List:

→ Meat

01 - 3.3 lbs bone-in lamb, cut into large pieces (or substitute with chicken)
02 - 1 ½ tsp salt
03 - ½ tsp ground 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 tsp ground coriander
10 - 1 tsp ground cumin
11 - 1 tsp ground turmeric
12 - 1 tsp ground cinnamon
13 - 1 tsp ground cardamom
14 - ½ tsp ground cloves
15 - 2 dried black limes (loomi), pierced
16 - 2 bay leaves
17 - ½ tsp saffron threads, soaked in 2 tbsp warm water

→ Liquids & Fats

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

→ Garnish

20 - ¼ cup toasted slivered almonds
21 - ¼ cup chopped fresh cilantro

# How to Prepare:

01 - Season the lamb pieces evenly with salt and ground black pepper.
02 - Heat the ghee or oil in a large heavy-bottomed pot over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown, approximately 10 minutes.
03 - Incorporate the minced garlic and slit green chilies into the onions; cook for 1 minute to release their fragrance.
04 - Add the lamb pieces to the pot and brown thoroughly on all sides, about 8 minutes.
05 - Stir in the chopped tomatoes and simmer until softened, roughly 5 minutes.
06 - Mix in the ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, dried black limes, and bay leaves, ensuring the meat is well coated.
07 - Pour in the water or chicken stock and bring to a boil. Reduce heat, cover, and simmer gently for 45 to 50 minutes until the lamb is tender.
08 - Carefully remove the lamb pieces from the pot and set aside.
09 - Add the drained basmati rice to the broth remaining in the pot, stirring gently to distribute evenly.
10 - Place the lamb pieces atop the rice and drizzle the soaked saffron water evenly over the surface.
11 - Cover the pot tightly and cook over low heat for 25 to 30 minutes until the rice is fluffy and all liquid is absorbed.
12 - Remove the pot from heat and allow it to rest, covered, for 10 minutes. Then gently fluff the rice with a fork.
13 - Transfer the rice and meat to a serving platter. Garnish with toasted almonds and chopped fresh cilantro before serving.

# Expert Suggestions:

01 -
  • One pot means less cleanup but somehow more impressive results than recipes demanding three burners.
  • The black limes add a subtle sourness that makes people ask what your secret ingredient is.
  • It feeds a crowd without feeling like you've been cooking all day.
02 -
  • Don't skip the caramelized onions—they're the difference between good majboos and the kind you dream about, worth every minute of slow browning.
  • If your rice is mushy or gummy, you either didn't drain it well after soaking or your heat was too high at the end—use a heavy pot with a good tight lid to hold steam properly.
03 -
  • Pierce those black limes before adding them so their flavor seeps into the broth instead of staying locked inside—tiny holes make a massive difference.
  • If saffron feels like an indulgence, remember that a small container lasts months and transforms ordinary rice into something that looks and tastes deeply intentional.
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