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INGREDIENTS

Saudi Rice with Meat - Meat Zurbian with

  • 1 kg lamb pieces with bones
  • 8 cups water or 2000 ml
  • 2 cubes MAGGI Chicken Stock
  • 2½ cups basmati rice or 500 g, washed and drained
  • 2 tablespoons ghee
  • 3 medium onions or 500 g, finely chopped
  • 1 cup yoghurt or 250 g
  • 2 medium tomatoes or 300 g, finely chopped
  • ¾ teaspoon white ground pepper
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ¾ teaspoon ground turmeric
  • ¾ teaspoon ground cardamom
  • 3 cloves crushed garlic

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NUTRITIONAL INFORMATION

Saudi Rice with Meat - Meat Zurbian with

  • Energy 804 (Kcal)
  • Protein 39 (g)
  • Carbohydrate 82 (g)
  • Total Fat 35 (g)
HOW TO PREPARE

Saudi Rice with Meat - Meat Zurbian with

1
Place lamb pieces and water in a large pot. Bring to boil and remove froth as it appears. Add the MAGGI Chicken Stock cubes, cover and simmer over low heat for 1½ hours or until lamb pieces are cooked.
2
Remove lamb pieces from the stock, add the rice to stock, which should be around 6 cups or 1500ml, and boil it for 10 minutes or until almost cooked. Drain the rice and set aside.
3
Heat ghee in a large pot, add and cook the onions, stirring for 5-7 minutes or until golden brown. Add the cooked lamb pieces to the onions and mix carefully.
4
Combine the yogurt with the tomato, spices and the garlic and pour over the lamb pieces.
5
Add the cooked rice over the meat mixture, cover and cook over low heat for 25–30 minutes or until the rice is cooked.
6
Serve on a large serving dish and garnish with fried nuts.
REVIEWS

Saudi Rice with Meat - Meat Zurbian with

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