Saudi Rice with Lamb – Rice Kabli
Posted on December 2nd, 2014
- 1kg 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 500g, washed and drained
- 2 tablespoons ghee
- 3 medium onion or 450g, sliced
- 1 cup yoghurt or 250g, fresh
- 3 cloves garlic, crushed
- 1 teaspoon ground saffron, soaked in ¼ cup or 60ml Kadi water
- Add lamb pieces and water to a large pot. Bring to boil and remove froth as it appears. Add dried limes and Chicken Bouillon cubes.
- Cover and simmer over low heat for 30-40 minutes or until lamb is tender.
- 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.
- 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.
- 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.
- 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.
- Cover and cook over low heat for 25–30 minutes or until the rice is cooked.
- Serve on a large serving dish and garnish with fried nuts.
This recipe is thanks to Simon Andrews and the Capella Cultural Centre – formed part of the menu of the 2014 Colourfest film screening at the Capella Cultural Centre.