Qatari Majboos Lamb Rice (Print Version)

Savory lamb and basmati rice infused with Middle Eastern spices and garnished with almonds and cilantro.

# What You'll Need:

→ Meat

01 - 3.3 pounds bone-in lamb, cut into large pieces (or substitute with chicken)
02 - 1 ½ teaspoons salt
03 - ½ 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 - ½ teaspoon ground cloves
15 - 2 dried black limes (loomi), pierced
16 - 2 bay leaves
17 - ½ 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 - ¼ cup toasted slivered almonds
21 - ¼ cup chopped fresh cilantro

# How To:

01 - Season the lamb pieces evenly with salt and black pepper.
02 - Heat ghee or oil 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 slit green chilies; sauté for 1 minute until fragrant.
04 - Add seasoned lamb pieces and brown evenly on all sides, approximately 8 minutes.
05 - Incorporate chopped tomatoes and cook until softened, about 5 minutes.
06 - Combine ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, pierced black limes, and bay leaves; stir thoroughly to coat the meat.
07 - Pour in water or chicken stock and bring to a boil. 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 the soaked and drained basmati rice to the broth and stir gently to combine.
10 - Place the lamb pieces atop the rice. Drizzle soaked saffron water evenly over the surface.
11 - Cover the pot tightly and cook over low heat for 25 to 30 minutes, until the rice is fluffy and liquid is fully absorbed.
12 - Remove from heat, let rest covered for 10 minutes. Fluff the rice gently and transfer lamb and rice to a platter. Garnish with toasted almonds and fresh cilantro.

# Expert Tips:

01 -
  • One pot means less cleanup but somehow tastes like you spent all day cooking.
  • The black limes and cardamom create a flavor you can't quite name but keep coming back for.
  • It's forgiving enough for a weeknight dinner but impressive enough to serve guests.
02 -
  • If your rice comes out crunchy or mushy, it's usually because the lid wasn't tight enough or the heat was too high; steam is what cooks majboos, not direct heat.
  • Those black limes are not optional if you can find them—they add a flavor that nothing else replicates, and Middle Eastern markets always have them dried.
03 -
  • Brown your onions slowly and resist the urge to rush—they're the foundation of every layer of flavor that follows.
  • If you can't find black limes, omit them rather than substitute; the dish will still be delicious, just different.
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