Saudi Rice With Lamb Recipe | MAGGI® Arabia

Saudi Rice With Lamb

This Saudi Rice with Lamb recipe is purely and utterly delectable! A must-try in every household. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 1 kg of lamb cubes with bones
  • 8 cups or 2000 ml water
  • 2 dried limes
  • 2 cubes MAGGI® Chicken Bouillon
  • ¾ teaspoon of each: black pepper, cumin, coriander, turmeric, cardamom and cinnamon powder
  • 2 ½ cups or 500 g basmati rice, washed and drained
  • 2 tablespoons ghee
  • 3 medium sliced onions or 450 g
  • 2 tablespoons ghee
  • 1 cup or 250 g fresh yogurt
  • 3 crushed garlic cloves
  • 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 dried limes and MAGGI® Chicken Bouillion cubes. Cover and simmer over low heat for 30-40 mins or until lamb is tender.
  2. Remove the lamb pieces from the stock, 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.Heat ghee in a large pot, add the onion and continue with occasional stirring.
  3. Combine the yogurt 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.
  4. 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.
  5. Cover and cook over low heat for 25 –30 mins or until the rice is cooked. Serve on a large serving dish and garnish with fried nuts.

Nutritional Info

No Info

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