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Lahm Machboos | Majboos ~ Emirati Mutton Rice

Course Mains
Cuisine Emirati
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Author Rafeeda

Ingredients

  • FOR MUTTON:
  • 500 gm mutton cut and washed
  • 2 heaped tsp bezaar spices
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 4 cloves garlic crushed
  • 1 lime juice extracted
  • Salt to taste
  • FOR RICE:
  • 1/4 cup olive oil
  • 2 large onions sliced
  • 2 medium tomatoes chopped
  • 2 cardamom crushed
  • 1 tsp black peppercorns
  • 1 stick cinnamon
  • 2 bay leaf
  • 3-4 cloves
  • 2 loomis dried lime
  • 2 cups basmati rice soaked for 30 minutes and drained
  • 1 stock cube
  • 1/2 bunch coriander
  • A pinch of saffron soaked in 2 tbsp hot water
  • 1 tbsp ghee
  • 1 small can chickpeas drained

Instructions

  • Toss the mutton into the ingredients mentioned under "for mutton". Marinate for 10-15 minutes.
  • In a pressure cooker, add the mutton along with one cup of water. Pressure cook for three whistles, and switch off. Allow the pressure to go by itself.
  • Drain the mutton and reserve the stock. Measure the stock and fill up with water to make it 3 cups.
  • In a large saucepan, heat the olive oil. Add the onion and fry till browned. Reserve half the fried onion.
  • Add the drained mutton and toss for a couple of minutes.
  • Add the tomatoes, whole spices and loomi and cook till tomatoes are mashed.
  • Add the stock mixture and bring it to boil. Add the stock cube and rice. When boiled again, lower to the smallest flame, and adjust seasoning. Cook till rice absorbs almost all the water.
  • Now sprinkle the remaining fried onions, the chopped coriander, the saffron water, the ghee and the drained chickpeas on top. Cover the lid tightly with foil or a muslin cloth and cook on steam for around 15-20 minutes.
  • Switch off and allow to rest for a few minutes. Fluff up well before serving it hot with accompaniments of your choice.