Qatari Majboos Lamb Rice (Printable)

A rich blend of lamb, basmati rice, and Middle Eastern spices slow-cooked to aromatic perfection.

# What You Need:

→ Meat

01 - 3.3 lb 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 thoroughly.
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 aromas.
04 - Add lamb pieces and brown evenly on all sides, about 8 minutes.
05 - Mix in chopped tomatoes and cook until softened, roughly 5 minutes.
06 - Stir in ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, dried black limes, and bay leaves. Coat the meat well with spices.
07 - Pour in water or chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer for 45 to 50 minutes until the meat is tender.
08 - Remove lamb pieces from the pot and keep aside.
09 - Add the soaked and drained basmati rice to the meat broth and stir gently.
10 - Place the lamb pieces on top of the rice. Drizzle the saffron-infused water evenly over the surface.
11 - Cover the pot tightly and cook on low heat for 25 to 30 minutes, until rice is fluffy and all liquid is absorbed.
12 - Remove from heat and let stand covered for 10 minutes to allow flavors to settle.
13 - Gently fluff the rice and arrange lamb on a serving platter. Garnish with toasted slivered almonds and chopped fresh cilantro.

# Expert Suggestions:

01 -
  • The meat becomes fork-tender while the rice drinks in all those savory, aromatic juices—it's practically one unified dish.
  • Those black limes give you a subtle tanginess that makes people ask what your secret ingredient is, and honestly, it feels a bit like magic.
  • It feeds a crowd and actually tastes better the next day, which is the ultimate sign of a keeper recipe.
02 -
  • Don't skip the resting period at the end—it's not just about temperature; the rice needs to firm up slightly so it doesn't clump when you fluff it.
  • Black limes make an enormous difference, but if you truly can't find them, a small squeeze of fresh lemon at the end can approximate that tart note.
  • The lamb needs to be genuinely tender before the rice goes in; if it's still tough after 50 minutes, give it another 10—undercooked lamb will ruin the whole dish.
03 -
  • Use a heavy-bottomed pot or Dutch oven so heat distributes evenly and nothing scorches on the bottom—this is where the magic happens.
  • If your pot isn't wide enough to lay the lamb on top of the rice, you can arrange it around the edges or even gently press it into the rice; just make sure it's not buried or it won't stay warm.
Go Back