Saudi Rice With Lamb Rice Kabli Recipe | MAGGI® Arabia

Saudi Rice with Lamb - Rice Kabli

Try this easy-to-follow authentic Saudi Rice with Lamb - Rice Kabli recipe at home. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


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

How to Prepare

  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.
  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.
  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.
  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 the rest of the rice and then sprinkle with the rest of saffron water.
  6. Cover and cook over low heat for 25–30 mins or until the rice is cooked.
  7. Serve on a large serving dish and garnish with fried nuts.

Nutritional Info

Energy: 796.00 Kcal
Protein: 39.00 g
Carbohydrate: 80.00 g
Fats: 35.00 g

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