Qatari Majboos Lamb Rice (Printable Version)

Tender lamb cooked with basmati rice and aromatic spices for a rich, flavorful Middle Eastern dish.

# What You'll 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 ground 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 and 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 pieces evenly with salt and black pepper.
02 - Heat ghee in a large heavy-bottomed pot over medium heat and cook onions until golden brown, about 10 minutes.
03 - Stir in minced garlic and slit green chilies, cooking for 1 minute to release aromas.
04 - Add lamb pieces and brown on all sides, approximately 8 minutes.
05 - Incorporate chopped tomatoes and cook until softened, about 5 minutes.
06 - Mix in ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, pierced black limes, and bay leaves to coat the meat thoroughly.
07 - Pour in water or chicken stock; bring to a boil, then reduce heat to low, cover, and simmer 45 to 50 minutes until lamb is tender.
08 - Carefully remove lamb pieces from the pot and set aside.
09 - Add the soaked and drained basmati rice into the simmering broth and stir gently to combine.
10 - Place lamb pieces atop the rice and drizzle with saffron-infused water.
11 - Cover pot tightly and cook over low heat for 25 to 30 minutes until rice is fluffy and liquid fully absorbed.
12 - Remove from heat and let rest, covered, for 10 minutes. Fluff rice gently, arrange lamb on a serving platter, and garnish with toasted almonds and fresh cilantro.

# Expert Hints:

01 -
  • One pot transforms into an entire meal, no fussing between stovetop and oven.
  • The spice blend is warm and comforting, never harsh or overwhelming.
  • Tender meat and fluffy rice cook together, so every grain tastes like it belongs on that plate.
  • It feels fancy enough for guests but honest enough for a quiet dinner alone.
02 -
  • Don't skip browning the onions until they're truly golden—pale onions make pale-tasting majboos, and the deep color comes from patience, not from turning up the heat.
  • The black limes must be pierced so they release their flavor into the broth; leave them whole and you'll miss the entire point of using them.
  • After adding the rice, resist the urge to stir—let it cook undisturbed so the bottom develops a light crust (called tahdig) that adds texture and flavor.
  • Rinsing and soaking the rice truly matters; I learned this the hard way with a gluey, clumped disaster that taught me why every step in this recipe exists.
03 -
  • If black limes aren't available, add a squeeze of fresh lemon juice at the end—it won't be identical, but it restores that bright, tangy note the dish needs.
  • Toast your spices lightly in a dry pan before grinding them yourself, if you have whole spices; this single step deepens their flavor more than you'd expect.
  • Make extra broth if you can—it freezes beautifully and becomes the foundation for soups or a quick way to cook rice another day.
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