Saudi Rice with Lamb – Rice Kabli


  • 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


  1. 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.
  2. Cover and simmer over low heat for 30-40 minutes or until lamb is tender.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cover and cook over low heat for 25–30 minutes or until the rice is cooked.
  8. 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.

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