Qatari Majboos Lamb Rice (Printable Version)

A savory Middle Eastern dish featuring spiced lamb and aromatic basmati rice with herbs and nuts.

# What You Need:

→ 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

# How To Make:

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 until golden brown, approximately 10 minutes.
03 - Stir in minced garlic and slit green chilies; cook for 1 minute until fragrant.
04 - Add lamb pieces and brown evenly on all sides, about 8 minutes.
05 - Stir in chopped tomatoes and cook until softened, about 5 minutes.
06 - Incorporate ground spices, pierced black limes, and bay leaves. Stir thoroughly to coat meat. Pour in water or chicken stock, bring to a boil, then reduce heat to low. Cover and simmer 45–50 minutes until meat is tender.
07 - Remove lamb pieces and set aside. Add soaked and drained basmati rice to the broth, stirring gently to distribute evenly.
08 - Place lamb pieces atop the rice. Drizzle saffron-infused water over the surface. Cover pot tightly and cook on low heat for 25–30 minutes until rice is fluffy and liquid absorbed.
09 - Remove from heat and let rest covered for 10 minutes. Fluff rice gently and transfer lamb and rice to a serving platter. Garnish with toasted slivered almonds and chopped cilantro.

# Expert Tips:

01 -
  • One pot means less cleanup, more time to actually enjoy the meal with people you love.
  • The spices create layers of warmth without being overwhelming, and somehow everyone at the table gets quiet when they take the first bite.
  • It feeds a crowd without making you feel like you've been cooking all day.
02 -
  • Don't rush the caramelizing of onions—those golden, sweet layers are what make majboos taste like majboos, and cutting corners here is the biggest mistake I see.
  • The rice will absorb liquid and expand, so don't panic if it seems like you have a lot of broth; the magic happens when rice and meat cook together in that final step.
03 -
  • If you can't find black limes, add an extra bay leaf and a small squeeze of lime juice to the broth, though it won't be quite the same.
  • Toast your own whole spices and grind them if you have time—the difference in depth and aroma is worth the extra few minutes.
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