Saudi Kabsa - Machboos - Arabic Lamb & Rice Recipe - Middle Eastern Recipes

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more economical.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Cranberries provide a unique tartness.

Heat a large pot with a touch of oil.

Add lamb pieces and black pepper; sauté for a few minutes.

Add chopped ginger and whole dried black lime; cook for 4-5 minutes.

Add a cinnamon stick, cloves, and green cardamom pods; stir to combine.

Add enough water to cover the meat and bring to a boil.

Boil for 20-25 minutes to tenderize the lamb.

Add diced potatoes, celery, and carrots; cook for another 15 minutes on a rolling boil.

Remove the lamb and set aside; add washed rice to the flavorful stock in the pot.

Add cumin powder and turmeric to the rice; stir well.

Cover and cook the rice for 15-20 minutes until done.

In a skillet, heat olive oil and add jumbo raisins; sauté for 2-3 minutes.

In the same skillet, fry onions for 3-4 minutes until crunchy; optionally add honey or brown sugar.

Layer cooked rice on a plate, top with lamb, fried onions, and sautéed raisins and pine nuts; garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary