Qatari Majboos Lamb Rice (Printable)

A rich blend of lamb, basmati rice, and aromatic spices creates a flavorful, hearty main dish.

# What You'll Need:

→ Meat

01 - 3.3 lb bone-in lamb, cut into large pieces (or chicken as substitute)
02 - 1 ½ tsp salt
03 - ½ tsp ground black pepper

→ Rice

04 - 2 cups basmati rice, rinsed and soaked for 30 minutes

→ Vegetables

05 - 2 large onions, thinly sliced
06 - 3 cloves garlic, minced
07 - 2 medium tomatoes, chopped
08 - 2 green chilies, slit (optional)

→ Spices

09 - 2 tsp ground coriander
10 - 1 tsp ground cumin
11 - 1 tsp ground turmeric
12 - 1 tsp ground cinnamon
13 - 1 tsp ground cardamom
14 - ½ tsp ground cloves
15 - 2 dried black limes (loomi), pierced
16 - 2 bay leaves
17 - ½ tsp saffron threads soaked in 2 tbsp warm water

→ Liquids & Fats

18 - 4 tbsp ghee or vegetable oil
19 - 4 cups water or low-sodium chicken stock

→ Garnish

20 - ¼ cup toasted slivered almonds
21 - ¼ cup chopped fresh cilantro

# How to Make It:

01 - Season the lamb with salt and black pepper evenly.
02 - Heat ghee in a large heavy-bottomed pot over medium heat and cook onions until golden brown, approximately 10 minutes.
03 - Stir in minced garlic and slit green chilies, cooking for 1 minute to release fragrance.
04 - Add lamb pieces and brown all sides thoroughly, about 8 minutes.
05 - Add chopped tomatoes, cooking until softened, about 5 minutes.
06 - Mix in ground coriander, cumin, turmeric, cinnamon, cardamom, cloves, dried black limes, and bay leaves, coating the meat evenly.
07 - Pour in water or chicken stock, bring to a boil, then reduce heat; cover and simmer for 45 to 50 minutes until lamb is tender.
08 - Carefully remove lamb pieces from broth and set aside.
09 - Add soaked and drained rice to the simmering broth, stir gently to mix.
10 - Place lamb pieces atop rice and drizzle saffron-infused water evenly over the surface.
11 - Cover pot tightly and cook on low heat for 25 to 30 minutes until rice is fluffy and liquid fully absorbed.
12 - Remove from heat and let stand, covered, for 10 minutes to settle flavors.
13 - Fluff rice gently, arrange lamb on a serving platter and garnish with toasted almonds and fresh cilantro.

# Expert Advice:

01 -
  • It's a one-pot wonder that tastes like you've been cooking all day, even though it doesn't take nearly that long.
  • The spice balance is warm and complex without ever being harsh or overwhelming.
  • Somehow it feels both humble and celebratory, the kind of dish that works for family dinner or when you're cooking for guests.
  • The aroma alone will have people hovering near your kitchen door.
02 -
  • Don't skip soaking the rice—it's the difference between fluffy grains and a mushy mess, and I learned this the hard way.
  • Timing matters for the meat; if it's not tender before you add the rice, the rice will finish cooking before the lamb is ready, and you'll have a texture problem that can't be fixed.
  • Saffron water is non-negotiable if you want that authentic color and subtle floral note; it's a small expense that makes a huge difference.
  • Black limes are worth hunting for online, but if you genuinely can't find them, add a squeeze of lemon juice at the end instead of omitting that acidic brightness.
03 -
  • Don't stir the rice once you've added it and the pot is covered; stirring breaks grains and makes it mushy, so trust the process and let it cook undisturbed.
  • Make this dish a day ahead if you can—the flavors deepen overnight and it reheats beautifully, making it perfect for entertaining.
  • If your pot doesn't seal tightly, use parchment paper under the lid to trap steam and cook the rice perfectly every time.
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