Qatari Majboos Lamb Rice (Printable)

Tender lamb simmered with basmati rice and Middle Eastern spices for a flavorful main dish.

# What Goes In:

→ Meat

01 - 3.3 pounds bone-in lamb, cut into large pieces (or substitute with chicken)
02 - 1 ½ teaspoons salt
03 - ½ 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 - ½ teaspoon ground cloves
15 - 2 dried black limes (loomi), pierced
16 - 2 bay leaves
17 - ½ 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 - ¼ cup toasted slivered almonds
21 - ¼ cup chopped fresh cilantro

# How to Make It:

01 - Season the lamb with salt and black pepper.
02 - Heat ghee in a large heavy-bottomed pot over medium heat. Add onions and cook, stirring occasionally, until golden brown, about 10 minutes.
03 - Stir in minced garlic and green chilies; cook for 1 minute until fragrant.
04 - Add lamb pieces and brown on all sides, approximately 8 minutes.
05 - Add chopped tomatoes and cook until softened, about 5 minutes.
06 - Mix in ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, dried black limes, and bay leaves. Stir to coat the meat evenly.
07 - Pour in water or chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 45 to 50 minutes until lamb is tender.
08 - Remove lamb pieces from the pot and set aside.
09 - Add drained basmati rice to the cooking liquid and stir gently to combine.
10 - Place lamb pieces over the rice and drizzle saffron-infused water evenly atop.
11 - Cover the pot tightly and cook on low heat for 25 to 30 minutes until the rice is fluffy and liquid absorbed.
12 - Remove from heat and let rest, covered, for 10 minutes to allow flavors to meld.
13 - Fluff rice gently and arrange lamb on a serving platter. Garnish with toasted slivered almonds and chopped cilantro.

# Expert Advice:

01 -
  • The meat becomes so tender it practically melts, infused with spices that whisper rather than shout.
  • One pot, one glorious moment when the lid comes off and you realize you've created something restaurant-worthy at home.
  • Black limes and cardamom work together like old friends, creating a flavor you can't quite name but absolutely crave.
02 -
  • Black limes are not just decoration—they're essential to the authentic flavor, but if you truly cannot find them, omit rather than substitute with regular limes, which will make the dish taste thin.
  • Do not skip soaking the rice; it prevents it from turning into mush and ensures each grain stays intact and separate.
  • The meat needs those 45 to 50 minutes to truly tenderize; rushing this step will leave you with tough, disappointing pieces.
03 -
  • Buy whole spices when possible and grind them yourself just before cooking; the difference in flavor is remarkable and worth the small extra effort.
  • If your pot isn't heavy-bottomed, the bottom of the rice can scorch slightly; use a diffuser or layer a thin kitchen towel under the pot in the final cooking stage.
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