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عربي الطبق الرئيسي

Saudi Rice with Lamb - Rice Kabli

6
90 Min
Easy

Ingredients

-
6 Servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

1000 g
Lamb cubes with bones
8 cups
Water
2 pieces
Dried lime
2 cubes
MAGGI® Chicken Bouillon
0.75 tsp
Ground Black Pepper
0.75 tsp
Coriander powder
0.75 tsp
Turmeric Powder
0.75 tsp
Ground cardamom
0.75 tsp
Ground cinnamon
2.5 cups
basmati rice, washed and drained
2 tbsp
Ghee
3 Mediums
Onions, finely chopped
1 cup
Yoghurt
3 Cloves
Garlic, finely chopped
1 tsp
Saffron filaments
0.25 cup
Kadi Water

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Nutrition Value

Information per serving
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Instruction

90 Minutes
Step 1
0 Min
Add lamb pieces and water to a large pot. Bring to a boil and remove froth as it appears. Add in the dried limes and MAGGI®Chicken Bouillon cubes. Cover and simmer over low heat for 30-40 mins or until lamb is tender.
Step 2
0 Min
Remove the lamb pieces from the stock, then add the rice to the lamb stock, around 6 cups or 1500 ml, and boil the rice for 10 mins or until almost cooked. Drain the rice and set aside.
Step 3
0 Min
Heat ghee in a large pot, add and cook onions occasionally stirring for 5-7 mins or until golden brown. Add the cooked lamb pieces to the onions and stir to combine.
Step 4
0 Min
Combine the yoghurt with the spices and the garlic and pour over the lamb. Add half the quantity of the cooked rice to cover the lamb in the pot.
Step 5
0 Min
Sprinkle half the quantity of saffron water over the rice, cover the rest of the rice and then sprinkle with the rest of saffron water.
Step 6
0 Min
Cover and cook over low heat for 25–30 mins or until the rice is cooked.
Step 7
0 Min
Serve on a large serving dish and garnish with fried nuts.
Saudi Rice with Lamb - Rice Kabli

Step 1 of 7

Add lamb pieces and water to a large pot. Bring to a boil and remove froth as it appears. Add in the dried limes and MAGGI®Chicken Bouillon cubes. Cover and simmer over low heat for 30-40 mins or until lamb is tender.

Saudi Rice with Lamb - Rice Kabli

Step 2 of 7

Remove the lamb pieces from the stock, then add the rice to the lamb stock, around 6 cups or 1500 ml, and boil the rice for 10 mins or until almost cooked. Drain the rice and set aside.

Saudi Rice with Lamb - Rice Kabli

Step 3 of 7

Heat ghee in a large pot, add and cook onions occasionally stirring for 5-7 mins or until golden brown. Add the cooked lamb pieces to the onions and stir to combine.

Saudi Rice with Lamb - Rice Kabli

Step 4 of 7

Combine the yoghurt with the spices and the garlic and pour over the lamb. Add half the quantity of the cooked rice to cover the lamb in the pot.

Saudi Rice with Lamb - Rice Kabli

Step 5 of 7

Sprinkle half the quantity of saffron water over the rice, cover the rest of the rice and then sprinkle with the rest of saffron water.

Saudi Rice with Lamb - Rice Kabli

Step 6 of 7

Cover and cook over low heat for 25–30 mins or until the rice is cooked.

Saudi Rice with Lamb - Rice Kabli

Step 7 of 7

Serve on a large serving dish and garnish with fried nuts.

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