Saudi Rice with Lamb and Potato
Experience the rich, aromatic flavors of Saudi Rice with Lamb and Potato, a traditional Middle Eastern dish that blends tender lamb, golden fried potatoes, and fluffy basmati rice into a meal fit for a feast. Featuring an enticing mix of warm spices like cardamom, cinnamon, and turmeric, this recipe creates a broth-infused rice layered with succulent lamb and crispy potatoes for a hearty, balanced bite. The dish is slow-cooked to perfection, ensuring every grain of rice absorbs the flavorful essence of the lamb and spices. Topped with fresh cilantro for a pop of color and freshness, this one-pot wonder is ideal for gatherings or special occasions. Perfectly seasoned and beautifully presented, Saudi Rice with Lamb and Potato will transport your taste buds to the heart of traditional Saudi cuisine.
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Recipe Information
Ingredients
- 1 kg lamb (bone-in, cut into medium pieces)
- 3 cups basmati rice
- 3 medium potatoes
- 1 large onion (finely chopped)
- 4 pieces garlic cloves (minced)
- 2 tablespoons tomato paste
- 5 pieces cardamom pods
- 4 pieces cloves
- 1 piece cinnamon stick
- 1 teaspoon black peppercorns
- 2 pieces bay leaves
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoons salt
- 4 tablespoons vegetable oil
- 6 cups water
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in a bowl of water for 30 minutes, then drain and set aside.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the lamb pieces and brown them on all sides for about 5-7 minutes. Remove and set aside.
In the same pot, add the remaining 2 tablespoons of vegetable oil and sauté the chopped onion until golden, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the tomato paste, ground turmeric, cumin, and coriander. Cook for 2 minutes until aromatic.
Return the browned lamb pieces to the pot. Add the cardamom pods, cloves, cinnamon stick, black peppercorns, bay leaves, and salt. Pour in 6 cups of water and bring it to a boil.
Reduce the heat to low, cover the pot, and simmer the lamb for 60-70 minutes until tender. Skim off any impurities or foam that rise to the top during cooking.
While the lamb is cooking, peel the potatoes and cut them into thick slices. Heat some oil in a frying pan and fry the potato slices until golden and crispy. Drain on paper towels and set aside.
Once the lamb is tender, remove it from the pot and set aside. Strain the cooking liquid to remove the whole spices and reserve the broth.
In the same pot, layer the drained basmati rice over the reserved broth. Gently place the lamb pieces and fried potato slices on top.
Cover the pot tightly and cook on low heat for 25-30 minutes, allowing the rice to steam and absorb the broth.
Once the rice is fully cooked, gently fluff it with a fork, being careful not to break the potatoes or lamb pieces.
Transfer the Saudi rice with lamb and potato to a large serving platter. Garnish with chopped fresh cilantro and serve warm.
Nutrition Facts
Calories |
4843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.9 g | 369% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 5608 mg | 244% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 18.1 g | ||
| Protein | 242.0 g | 484% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 556 mg | 43% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 6992 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
