How to cook laham majboos

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein and fiber, while long-grain rice is often less expensive.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and health benefits, while paprika is more budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made at home.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add diced tomatoes and cook until softened, about 3-4 minutes.

Incorporate the lamb pieces and brown on all sides, about 8-10 minutes.

Add chopped bell peppers, green chili, and dried lemon, stirring to combine.

Sprinkle in the spices, including arabic masala, coriander powder, cumin powder, cinnamon powder, turmeric powder, garam masala, salt, and pepper, and stir well.

Pour in the chicken broth, ensuring the meat is covered, and bring to a boil.

Reduce heat to low, cover, and simmer until lamb is tender, about 1.5 to 2 hours.

Remove lamb and set aside; strain the broth if desired.

Add basmati rice to the pot and stir to combine with the remaining broth.

Return the lamb to the pot, cover, and cook until rice is tender, about 20-25 minutes.

Fluff the rice with a fork and let it rest for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: