عربي الطبق الرئيسي

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: عربي
Ingredients: 1000 grams Lamb cubes with bones; 8 cups Water; 2 pieces Dried lime; 2 cubes MAGGI® Chicken Bouillon; 3/4 teaspoon Ground Black Pepper; 3/4 teaspoon Coriander powder; 3/4 teaspoon Turmeric Powder; 3/4 teaspoon Ground cardamom; 3/4 teaspoon Ground cinnamon; 2 1/2 cups basmati rice; washed and drained; 2 tablespoons Ghee; 3 Mediums Onions; finely chopped; 1 cup Yoghurt; 3 Cloves Garlic; finely chopped; 1 teaspoon Saffron filaments; 1/4 cup Kadi Water

90 Min

Easy

Ingredients

6 Servings

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

Copy

Nutrition Value

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.