Saudi Rice with Lamb - Rice Kabli
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
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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.
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.
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.
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.
Step 6 of 7
Cover and cook over low heat for 25–30 mins or until the rice is cooked.
Step 7 of 7
Serve on a large serving dish and garnish with fried nuts.