Qatari Majboos Lamb Rice (Print)

Tender lamb and fragrant basmati rice cooked with aromatic Middle Eastern spices and herbs.

# Components:

→ Meat

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

# Directions:

01 - Season the lamb with salt and black pepper.
02 - Heat ghee in a large heavy-bottomed pot over medium heat. Add sliced onions and cook until golden brown, approximately 10 minutes.
03 - Stir in minced garlic and green chilies, cooking for 1 minute to release fragrance.
04 - Add lamb pieces and brown evenly on all sides, about 8 minutes.
05 - Add chopped tomatoes and cook until softened, around 5 minutes.
06 - Mix in ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, black limes, and bay leaves, stirring to coat the meat thoroughly.
07 - Pour in water or chicken stock. Bring to a boil, then reduce heat and cover. Simmer for 45 to 50 minutes until meat is tender.
08 - Lift out the lamb pieces and set aside.
09 - Add drained, soaked rice to the pot with broth. Stir gently to combine.
10 - Place the lamb pieces atop the rice. Drizzle the saffron-infused water evenly over the rice.
11 - Cover the pot tightly. Cook on low heat for 25 to 30 minutes until rice is fluffy and liquid is absorbed.
12 - Remove from heat and let stand covered for 10 minutes. Fluff rice gently, arrange meat on a serving platter, and garnish with toasted almonds and chopped cilantro.

# Chef Secrets:

01 -
  • The meat becomes so tender it practically melts, while the rice soaks up all those aromatic spices without turning mushy.
  • Black limes add a subtle tartness that somehow makes every bite feel more complex and satisfying than you'd expect.
  • It's the kind of one-pot meal that looks impressive but actually gives you breathing room while it cooks.
  • Serving it feels like sharing something genuine, not just food but an experience.
02 -
  • Don't rush the onion-browning stage—pushing the heat higher to speed it up burns them and ruins the sweetness that's crucial to this dish.
  • The rice absolutely needs to be drained well before adding to the broth, or you'll end up with gluey rather than fluffy results.
  • Black limes must be pierced so their flavor infuses into the cooking liquid, but if you forget to pierce them beforehand, just do it as you're adding them and it'll still work fine.
03 -
  • If you can't find black limes, a combination of a small strip of lemon zest plus a bay leaf approximates the flavor, though it won't be identical.
  • Make extra saffron water if you're entertaining—drizzle extra over individual plates at the table for an impressive presentation and deeper color.
  • The best majboos is made in a heavy-bottomed pot or Dutch oven that distributes heat evenly; if yours has hot spots, rotate it halfway through cooking.
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