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Arab Main course

Saudi Rice with Lamb - Rice Kabli

0
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
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
Lets Cook

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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