Follow these steps for perfect results
vegetable oil
for frying
potatoes
cut into medium cubes
onion
chopped
garlic
crushed
ground lamb
dried limes
cut into halves
cumin powder
cinnamon
cardamom powder
black pepper
saffron
leaves
maggi mutton stock cubes
tomato paste
water
basmati rice
washed and drained
Heat vegetable oil in a saucepan.
Fry potato cubes until golden and tender. Reserve 3 tablespoons of oil and set the potatoes aside.
Heat the reserved 3 tablespoons of oil in a large pot.
Fry chopped onions for 3-4 minutes until golden.
Add crushed garlic and stir for another minute.
Add ground lamb and fry for 5 minutes until browned.
Add dried limes, cumin powder, cinnamon, cardamom powder, black pepper, saffron leaves, MAGGI Mutton Stock cubes, and tomato paste.
Stir for 1 minute, then add water and bring to a boil.
Add basmati rice and fried potatoes, bring to a boil, stirring occasionally.
Cover and simmer on low heat for 20-25 minutes or until rice is cooked.
Expert advice for the best results
Adjust spice levels to your preference.
Garnish with chopped parsley or cilantro before serving.
For richer flavor, use mutton instead of lamb.
Everything you need to know before you start
15 minutes
The rice and lamb can be cooked ahead of time and reheated.
Mound rice on a platter, top with lamb and potatoes. Garnish with fresh herbs.
Serve with a side of yogurt or salad.
Offer with a traditional Saudi bread.
Refreshing and complements the spices.
Discover the story behind this recipe
A staple dish in Saudi Arabian cuisine, often served at family gatherings and celebrations.
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