Saudi Rice With Meat And Chickpeas Recipe | MAGGI® Arabia

Saudi Rice with Meat and Chickpeas

A delicious version of the biriyani - made the authentic Saudi way. Heartfelt and wholesome! Check out other recipes in MAGGI® Arabia for more home cooking inspirations


  • 750 g lamb pieces with bones
  • 8 cups water or 2 liters
  • 2 dried limes
  • 3 small cinnamon sticks
  • 5 whole cloves
  • 10 whole cardamom pods
  • ½ tablespoon ground cumin
  • ½ teaspoon ground black pepper
  • 2 tablespoons ghee
  • 3 medium onions chopped or 500 g
  • 3 garlic cloves crushed
  • 1 tin canned chickpeas drained or 450 g
  • 2 cubes MAGGI® Chicken Bouillon
  • 2½ cups basmati rice or 500 g, washed and drained

How to Prepare

  1. Place lamb pieces and water in a large pot, bring to a boil and remove froth as it appears. Add the dried limes, cinnamon and all spices. Cover and simmer over low heat for 1½ hours or until the meat is tender. Remove and set aside.
  2. Heat ghee in a large pot. Add and cook onions stirring for 5-7 mins or until golden brown. Add garlic and stir for 1 minute.
  3. Add chickpeas, MAGGI® Chicken Bouillon and the cooked lamb with the stock.The stock should be around 4 cups/ 1000 ml. Add more water if needed.
  4. Cover with the rice and cook over low heat for 25-30 mins or until rice is cooked.

Nutritional Info

Energy: 773.00 Kcal
Protein: 34.00 g
Carbohydrate: 97.00 g
Fats: 27.00 g

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