Qatari Majboos Lamb Rice (Print)

Tender lamb paired with spiced basmati rice, simmered with aromatic Middle Eastern flavors and garnished with almonds and cilantro.

# 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

# 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, about 10 minutes.
03 - Stir in minced garlic and green chilies, cooking for 1 minute until fragrant.
04 - Add lamb pieces and brown evenly on all sides, approximately 8 minutes.
05 - Add chopped tomatoes and cook until softened, about 5 minutes.
06 - Stir in ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, pierced black limes, and bay leaves to coat the meat evenly.
07 - Pour in water or chicken stock, bring to a boil, then reduce heat. Cover and simmer for 45 to 50 minutes until lamb is tender.
08 - Remove the lamb pieces from the pot and set aside.
09 - Add soaked and drained basmati rice to the remaining broth and stir gently.
10 - Place the lamb pieces on top of the rice, then drizzle saffron-infused water over the surface.
11 - Cover the pot tightly and cook over low heat for 25 to 30 minutes, until the rice is fluffy and the liquid absorbed.
12 - Remove from heat and let the dish rest, covered, for 10 minutes.
13 - Fluff the rice gently, arrange lamb on a serving platter, and garnish with toasted almonds and chopped cilantro.

# Helpful Hints:

01 -
  • One pot means one cleanup, and the lamb becomes impossibly tender while the rice soaks up all that aromatic broth.
  • Black limes and cardamom create a flavor depth that feels luxurious but the method is straightforward enough for a weeknight.
  • This is the kind of dish that feeds both your hunger and something quieter—it's comfort that tastes like it traveled.
02 -
  • Don't skip the soaking and browning steps—the browning develops flavor depth and the soaking prevents the rice from turning to mush when it absorbs all that liquid.
  • Black limes are traditional and do something special that you can't quite replace, but if they're genuinely impossible to find, a teaspoon of lemon zest stirred in at the end captures some of that brightness.
  • The tightness of your lid matters—steam is what cooks the rice, so if you're getting dry spots, your seal isn't tight enough.
03 -
  • Toast your whole spices before grinding them yourself if you have time—the flavor difference is noticeable and worth the extra five minutes.
  • Use a meat thermometer if you want absolute certainty: the lamb is done when it reaches 160-165°F internal temperature, but honestly, if you can easily pierce it with a fork, you're there.
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