Qatari Majboos lamb rice (Print Version)

Tender lamb and basmati rice simmered with Middle Eastern spices for rich flavors.

# Ingredient List:

→ Meat

01 - 3.3 lb bone-in lamb, cut into large pieces (can substitute with chicken)
02 - 1 1/2 tsp salt
03 - 1/2 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 - 1/2 tsp ground cloves
15 - 2 dried black limes (loomi), pierced
16 - 2 bay leaves
17 - 1/2 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 - 1/4 cup toasted slivered almonds
21 - 1/4 cup chopped fresh cilantro

# Recipe Steps:

01 - Rub lamb pieces evenly with salt and black pepper.
02 - Heat ghee in a large heavy-bottomed pot over medium heat. Cook onions until golden brown, approximately 10 minutes.
03 - Incorporate minced garlic and slit green chilies into the pot; sauté for 1 minute to release fragrance.
04 - Add lamb pieces to the pot and brown on all sides for about 8 minutes to develop flavor.
05 - Stir in chopped tomatoes and cook until softened, around 5 minutes.
06 - Mix in ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, black limes, and bay leaves, coating the meat evenly.
07 - Pour in water or chicken stock. Bring to a boil, then lower heat. Cover and simmer for 45 to 50 minutes until lamb is tender.
08 - Remove lamb and set aside. Add drained basmati rice to the broth and stir gently to distribute.
09 - Place lamb pieces atop the rice. Drizzle saffron-infused water evenly over the mixture.
10 - Cover pot securely and cook on low heat for 25 to 30 minutes until rice is fluffy and liquid fully absorbed.
11 - Remove from heat and let rest, covered, for 10 minutes. Fluff rice gently and transfer lamb to a serving platter. Garnish with toasted almonds and fresh cilantro.

# Expert Suggestions:

01 -
  • One pot transforms humble lamb and rice into something that tastes like it took all day, but doesn't.
  • The layering of warm spices creates a comfort that lingers long after the meal ends.
  • Feeding people this dish somehow deepens friendships in unexpected ways.
02 -
  • If the rice looks dry before it's tender, add a splash of water and reduce heat further—rice failure is usually from cooking too fast or too hot.
  • The saffron water isn't decoration; it's the finishing touch that makes people ask what that color is and why everything tastes more expensive.
03 -
  • Make this in a Dutch oven if you have one—the heavy bottom distributes heat evenly and prevents the rice from burning on the bottom, which I learned the not-fun way.
  • Toasting your almonds fresh and chopping cilantro just before serving keeps them bright and crisp, a small gesture that guests always notice.
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