INGREDIENTS

Saudi Rice with Lamb - Rice Kabli with

  • 1 kg lamb, cubes with bones
  • 8 cups water or 2000 ml
  • 2 dried limes
  • 2 cubes MAGGI Chicken Stock
  • 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 onion or 450 g, sliced
  • 1 cup yoghurt or 250 g, fresh
  • 3 cloves crushed garlic
  • 1 teaspoon ground saffron soaked in ¼ cup or 60ml Kadi water

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NUTRITIONAL INFORMATION

Saudi Rice with Lamb - Rice Kabli with

  • Energy 796 (Kcal)
  • Protein 39 (g)
  • Carbohydrate 80 (g)
  • Total Fat 35 (g)
HOW TO PREPARE

Saudi Rice with Lamb - Rice Kabli with

1
Add lamb pieces and water to a large pot. Bring to boil and remove froth as it appears. Add dried limes and MAGGI Chicken Stock cubes. Cover and simmer over low heat for 30-40 minutes or until lamb is tender.
2
Remove lamb pieces from the stock, add the rice to the lamb stock, around 6 cups or 1500ml, and boil the rice for 10 minutes or until almost cooked. Drain the rice and set aside.
3
Heat ghee in a large pot, add and cook onions with occasional stirring for 5-7 minutes or until golden brown. Add the cooked lamb pieces to the onions and stir to combine.
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.
5
Sprinkle half the quantity of saffron water over the rice, cover with the rest of the rice and then sprinkle with the rest of saffron water.
6
Cover and cook over low heat for 25–30 minutes or until the rice is cooked.
7
Serve on a large serving dish and garnish with fried nuts.
REVIEWS

Saudi Rice with Lamb - Rice Kabli with

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