Qatari Majboos Lamb Rice (Printable Version)

Tender lamb cooked with fragrant basmati rice and a blend of Middle Eastern spices for a hearty meal.

# What You'll Need:

→ Meat

01 - 3.3 lb bone-in lamb, cut into large pieces (or 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

# Directions:

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 - Incorporate minced garlic and slit green chilies, cooking for 1 minute to release fragrance.
04 - Add lamb pieces and brown evenly on all sides over about 8 minutes.
05 - Stir in chopped tomatoes and cook until softened, roughly 5 minutes.
06 - Mix in ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, 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 lamb is tender.
08 - Carefully remove lamb pieces from the pot and set aside.
09 - Add drained basmati rice to the simmering broth and stir gently to combine.
10 - Place lamb pieces atop the rice, then drizzle saffron-infused water evenly over it.
11 - Cover pot tightly and cook on low heat for 25 to 30 minutes until rice is fluffy and liquid is absorbed.
12 - Remove from heat and let rest, covered, for 10 minutes to settle flavors.
13 - Gently fluff rice, arrange lamb on a serving platter, and garnish with toasted almonds and fresh cilantro.

# Expert Advice:

01 -
  • One pot means less cleanup and more time to actually enjoy the meal with people you care about.
  • The fragrance that builds as it cooks is honestly half the appeal—your home smells like somewhere special.
  • Meat becomes so tender it falls apart, and the rice absorbs every ounce of flavor in the most satisfying way.
02 -
  • Don't skip the step of caramelizing the onions properly—rushed onions mean a flat, one-dimensional dish instead of the complex, deep flavor Majboos is known for.
  • If your pot isn't heavy-bottomed, the rice can scorch on the bottom; a Dutch oven or cast iron works beautifully and distributes heat evenly.
  • Black limes are truly special—they bring a distinctive floral bitterness that's the soul of this dish, so source them if possible rather than substituting.
03 -
  • Make extra on purpose—Majboos reheats beautifully the next day and somehow tastes even better as flavors continue to meld.
  • If you're cooking for a smaller group, this recipe halves easily, though you might want to keep a full portion of spices since they're what make the dish sing.
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