Qatari Majboos Lamb Rice (Printable)

A hearty dish featuring tender lamb and aromatic basmati rice infused with Middle Eastern spices.

# 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 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

# Steps:

01 - Season the lamb with salt and black pepper.
02 - Heat ghee in a large heavy-bottomed pot over medium heat and cook the sliced onions until golden brown, about 10 minutes.
03 - Stir in minced garlic and slit green chilies; sauté for 1 minute.
04 - Add lamb pieces and brown evenly on all sides, approximately 8 minutes.
05 - Incorporate chopped tomatoes and cook until softened, around 5 minutes.
06 - Mix in ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, pierced black limes, and bay leaves, coating the meat thoroughly.
07 - Pour in water or chicken stock, bring to a boil, reduce heat, cover, and simmer for 45 to 50 minutes until the lamb is tender.
08 - Extract the lamb pieces from the pot and set aside.
09 - Add the soaked and drained basmati rice to the simmering broth and stir gently.
10 - Place lamb pieces atop the rice and drizzle the saffron-infused water over the surface.
11 - Cover the pot tightly and cook over low heat for 25 to 30 minutes until the rice is fluffy and liquid fully absorbed.
12 - Remove from heat and let rest, covered, for 10 minutes.
13 - Fluff the rice gently and transfer the lamb and rice to a serving platter; garnish with toasted almonds and fresh cilantro.

# Expert Advice:

01 -
  • One pot does all the work, so you're not juggling multiple burners while everything cooks.
  • The meat becomes so tender it practically melts, and the rice soaks up every fragrant layer of spice.
  • It's impressive enough for guests but honest enough to make on a quiet Wednesday night.
02 -
  • Don't skip the browning step with the onions and meat—that's where the depth of flavor comes from, not from just cooking everything together.
  • The cover on the pot during the final rice cooking is non-negotiable; if steam escapes, the rice stays hard.
  • Those black limes are worth hunting down because nothing else tastes quite like them, but if you truly can't find them, a squeeze of lemon or lime juice mixed into the broth is the nearest thing.
03 -
  • If your pot isn't heavy-bottomed, the rice can stick and burn on the bottom—a cast iron pot or Dutch oven is ideal because heat distributes evenly.
  • Don't peek under the lid while the rice is cooking; every time you do, you lose steam and add time to the cooking.
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