Qatari Majboos Lamb Basmati (Printable)

Tender lamb and fragrant basmati rice simmered with spices for a savory Middle Eastern main course.

# What You 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

# Directions:

01 - Season lamb with salt and black pepper evenly.
02 - Heat ghee in a heavy-bottomed pot over medium heat. Sauté onions until golden brown, approximately 10 minutes.
03 - Incorporate minced garlic and green chilies; cook for 1 minute until fragrant.
04 - Add lamb pieces; brown all sides thoroughly, about 8 minutes.
05 - Stir in chopped tomatoes; cook until softened, roughly 5 minutes.
06 - Add ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, pierced black limes, and bay leaves; mix well to coat meat.
07 - Pour in water or stock. Bring to a boil, then reduce heat to low. Cover and simmer for 45 to 50 minutes until meat is tender.
08 - Remove lamb from pot and set aside carefully.
09 - Add drained basmati rice to the simmering broth and stir gently.
10 - Place lamb pieces atop rice. Drizzle saffron-infused water over the rice evenly.
11 - Cover pot tightly; cook on low heat for 25 to 30 minutes until rice is fluffy and liquid is absorbed.
12 - Remove from heat; let stand covered for 10 minutes. Fluff rice gently with a fork.
13 - Transfer to serving platter. Garnish with toasted almonds and chopped fresh cilantro.

# Expert Advice:

01 -
  • One pot means less cleanup, but the flavor reads like you spent hours on it.
  • The meat becomes so tender it practically falls apart, while the rice soaks up all that aromatic broth.
  • It's the kind of dish that transforms your kitchen into somewhere that smells like a spice market, in the best way.
02 -
  • Don't skip the browning step on the meat—that golden crust is where the flavor complexity comes from, not just from the spices.
  • If your rice comes out mushy, you either didn't soak it long enough or your heat was too high during the final cooking; timing and temperature matter more here than in many dishes.
  • The black limes are worth hunting down online or at a Middle Eastern market because they add a depth you simply can't replicate with lemon or lime juice.
03 -
  • If your rice isn't cooking evenly, check that your lid fits snugly—steam escaping means uneven cooking and potentially dry rice on top while the bottom sticks.
  • Soak your saffron threads in water that's warm but not boiling, and do it at least 10 minutes before you need it so the color develops fully and naturally.
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