Arab Main course

Saudi Rice with Lamb - Rice Kabli

Name: Saudi Rice with Lamb - Rice Kabli
Prep time: PM0.00T
Cook time: PM90.00T
Total time: PM90.00T
Cuisine: Arab
Ingredients: 1 kg lamb cubes with bones; 8 cups water or 2000 ml; 2 dried limes; 2 cubes MAGGI® Chicken Bouillon; ¾ teaspoon ground black pepper; ¾ teaspoon ground cumin; ¾ teaspoon ground coriander; ¾ teaspoon ground turmeric; ¾ teaspoon ground cardamom; ¾ teaspoon ground cinnamon; 2½ cups basmati rice or 500 g; washed and drained; 2 tablespoons ghee; 3 medium sliced onion or 450 g; 1 cup fresh yoghurt or 250 g; 3 garlic cloves crushed; 1 teaspoon ground saffron; soaked in ¼ cup or 60ml kadi water; ¼ cup or 60ml kadi water for saffron

90 Min

Easy

Ingredients

6 Servings

1000 g

Beef, bottom sirloin, tri-tip roast, separable lean only, trimmed to 0 fat, select, raw

2000 g

Water, bottled, generic

100 g

Limes, raw

20 g

MAGGI® Chicken Bouillon

3 g

Spices, pepper, black

3 g

Spices, cumin seed

3 g

Coriander (cilantro) leaves, raw

3 g

Spices, turmeric, ground

3 g

Spices, cardamom

3 g

Spices, cinnamon, ground

500 g

Rice, white, medium-grain, raw, unenriched

2 tbsp

Margarine Spread, approximately 48% fat, tub

450 g

Onions, raw

250 g

Yogurt, Greek, plain, whole milk

10 g

Garlic, raw

5 g

Spices, saffron

60 g

Water, bottled, generic

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Nutrition Value

Energy

622.87 kcal

Protein

46.42 g

Carbohydrates

79.75 g

Fats

12.88 g

Information per serving

Step 1

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

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

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

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

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

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

Step 7

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

Step 1 of 7

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.

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.