Best 4 Saudi Rice With Lamb And Potato Recipes

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Indulge in the tantalizing flavors of Saudi rice with lamb and potato, a traditional dish that embodies the culinary heritage of Saudi Arabia. This delectable recipe combines tender lamb, aromatic basmati rice, and hearty potatoes in a harmonious blend of spices and herbs. As the lamb simmers in a rich tomato-based sauce, it infuses the rice with its succulent juices, creating a flavorful and satisfying meal.

The diverse collection of recipes presented in this article caters to a range of culinary preferences. From the classic Saudi rice with lamb and potato to variations featuring chicken, vegetables, and even a vegetarian option, these recipes offer something for every palate. Each recipe is meticulously explained with step-by-step instructions, ensuring that home cooks of all skill levels can recreate these authentic dishes in their own kitchens.

Explore the delightful Saudi rice with chicken and potato, where succulent chicken pieces replace lamb, adding a tender and flavorful twist to the dish. Discover the vibrant Saudi rice with vegetables, a colorful medley of fresh produce that brings a healthy and vibrant dimension to the traditional recipe. And for those seeking a meatless option, the vegetarian Saudi rice with potato and peas offers a hearty and satisfying meal, packed with protein and an array of vegetables.

With its aromatic spices, succulent meats, and fluffy rice, Saudi rice with lamb and potato is a culinary journey that will transport your taste buds to the heart of Saudi Arabia. Prepare to be captivated by the bold flavors and enticing aromas of this traditional dish, as you embark on a culinary adventure that promises to leave a lasting impression.

Let's cook with our recipes!

ARABIC STYLE RICE WITH LAMB MEAT



Arabic Style Rice With Lamb Meat image

I learned this delicious recipe from my mother. It is used widely in the Arab countries. It great for Holidays or any occasion. Ground Beef can be used but there is nothing like Lamb meat. This Recipe is excellent with Roast Lamb or Turkey. It is easy to cook and family members love it and always serve seconds. It tastes great with Pine (Pignoli) nuts.

Provided by Hommus

Categories     Long Grain Rice

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs finely chopped lean lamb or 1 1/2 lbs ground lamb
2 cups long grain rice (Basmati is excellent)
3 tablespoons butter
3 1/2 cups boiling chicken broth or 3 1/2 cups boiling water
2 teaspoons salt
1/2 teaspoon black pepper
1/2 allspice
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon saffron (for color with chicken broth) (optional)
1/2 cup pine nuts (pignoli nuts) (optional)

Steps:

  • Brown lightly lamb meat in butter.
  • Add salt and spices and stir for 2 minutes.
  • Add two cups rice, stir and add the 3½ boiling Chicken Broth and mix well.
  • Bring to Boil.
  • Cover and simmer for 20-25 minutes or until rice is tender and water is absorbed.
  • Let cool for ½ hour and put in large serving dish and ready to serve.
  • You can serve with natural plain yogurt if desired.
  • (optional).
  • in the meantime rice is cooling saute ½ cup pine nuts (pignoli nuts)in 3-4 tbs. olive oil or vegetable oil until light brown.
  • Decorate rice and meat dish with the sauted pine nuts and serve.

Nutrition Facts : Calories 466.5, Fat 14.2, SaturatedFat 7.1, Cholesterol 88, Sodium 1349.8, Carbohydrate 50.1, Fiber 0.9, Sugar 0.6, Protein 31.2

SPICED LAMB AND RICE WITH WALNUTS, MINT AND POMEGRANATE



Spiced Lamb and Rice with Walnuts, Mint and Pomegranate image

A baked lamb and rice dish I tasted in Istanbul, etli pilav, inspired this one-pot meal, topped with walnuts and fresh mint and pomegranate seeds. Similar pilaf-style rice dishes are made all across the Middle East and into Asia. Kabuli pulao in Afghanistan is acclaimed; the Persian baghali polov ba gusht is justly famous, as is the Lebanese Hashwet al-ruz; and there are myriad fabled biryanis made with lamb (or goat) in India and Pakistan. Pomegranate molasses is available in Middle Eastern groceries or online. It provides a sweet-sour, fruity undertone, but you may omit it and still get good results. Try a squeeze of lime instead.

Provided by David Tanis

Categories     dinner, easy, casseroles, meat, one pot, main course

Time 2h

Yield 6 servings

Number Of Ingredients 19

1 cup dried chickpeas, soaked overnight, or 3 cups cooked or canned chickpeas
2 pounds boneless lamb shoulder, cut in 1-inch cubes
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, diced
1/2 cup golden raisins
2 tablespoons pomegranate molasses, optional
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon ground mace or nutmeg
1 cinnamon stick, 2 inches long
1 1/2 cups basmati rice, soaked for 20 minutes and rinsed
1 tablespoon unsalted butter
1 cup walnut halves and pieces
1/2 cup fresh pomegranate seeds
2 tablespoons roughly chopped mint
Pinch of crushed red pepper
Thick plain yogurt, for serving

Steps:

  • If using dried chickpeas: Put soaked chickpeas in a saucepan and cover with water by 1 inch. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, for 45 minutes to an hour, until tender. Top up with water as necessary to keep chickpeas covered. (If using pre-cooked or canned chickpeas, skip this step.)
  • Season lamb pieces generously with salt and pepper. In a large heavy skillet or Dutch oven with a lid, heat oil over medium-high heat. Working in batches over high heat, brown the lamb pieces on both sides, removing them to a plate as they are cooked. (Don't crowd the pan or they won't brown nicely.)
  • When all the lamb is browned and the pot is empty, reduce heat to medium high. Add onions, season with salt and pepper and cook, stirring occasionally, until softened and lightly browned, 6 to 8 minutes. Add raisins, pomegranate molasses (if using), cumin, coriander, allspice, mace, and cinnamon and stir to coat. Return lamb to the pot, along with any juices.
  • Heat oven to 350 degrees.
  • If using canned chickpeas, drain well. If using cooked chickpeas, drain and reserve the cooking liquid. Add drained chickpeas and rice to onion mixture and stir together. Turn heat to high and add 2 cups chickpea cooking liquid (or 2 cups water or broth, if using canned chickpeas). Bring to a boil, then reduce to a simmer. Cover tightly. Bake about 1 hour, until lamb is tender when probed with a fork and rice is cooked through. Let rest for at least 10 minutes before serving, or up to 30 minutes.
  • Meanwhile, in a small skillet, melt butter over medium heat until it foams. Add walnuts and cook, stirring, until lightly browned, about 2 minutes. Salt lightly and set aside. Fluff the lamb and rice gently, lifting up from the bottom. Serve directly from pot or transfer to a serving platter. Sprinkle with walnuts, pomegranate seeds, mint and crushed red pepper. Pass a bowl of yogurt at the table.

Nutrition Facts : @context http, Calories 846, UnsaturatedFat 25 grams, Carbohydrate 75 grams, Fat 45 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 17 grams, Sodium 692 milligrams, Sugar 14 grams, TransFat 0 grams

SAUDI RICE WITH LAMB AND POTATO



Saudi Rice With Lamb and Potato image

Make and share this Saudi Rice With Lamb and Potato recipe from Food.com.

Provided by Ya Salam Cooking

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 cups vegetable oil (for frying)
2 medium potatoes, cut into medium cubes
1 medium onion, chopped
2 garlic cloves, crushed
250 g ground lamb
2 dried limes, cut into halves
1/4 teaspoon cumin powder
1/4 teaspoon cinnamon
1/4 teaspoon cardamom powder
1/4 teaspoon black pepper
1/4 teaspoon saffron, leaves
3 maggi mutton stock cubes (Authentic Taste)
1 tablespoon tomato paste
4 1/2 cups water
2 1/2 cups basmati rice, washed and drained

Steps:

  • Heat oil in sauce pan (reserve 3 tablespoon of oil) and fry the potato cubes until the potatoes become golden in color and tender. Set aside.
  • Heat the left 3 tablespoons in a large pot. Fry onions for 3-4 minutes or until golden in color then add garlic and stir for another minute.
  • Add minced lamb and fry for 5 minutes or until it becomes brown in color. Add dried limes, spices, MAGGI Mutton Stock (Authentic Taste) cubes and tomato paste, stir for 1 minute then add the water and bring to boil.
  • Add the rice and the fried potatoes, bring to boil with occasional stirring, cover and simmer on low heat for 20-25 minutes or until rice is cooked.

Nutrition Facts : Calories 1667.9, Fat 127.2, SaturatedFat 21.2, Cholesterol 45.6, Sodium 92.8, Carbohydrate 112.1, Fiber 7.2, Sugar 3.5, Protein 22.3

AL KABSA - TRADITIONAL SAUDI RICE (& MEAT) DISH



Al Kabsa - Traditional Saudi Rice (& Meat) Dish image

This is my meat (lamb) version of Al Kabsa / Kabsah. Kabsa is one of the most famous of all the traditional Saudi dishes & is actually easy to make! See my other recipes for the chicken version.......

Provided by Um Safia

Categories     One Dish Meal

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 27

2 1/2 kg lamb, large cubes
4 cups basmati rice
1/2 kg carrot, peeled and finely diced
1 green pepper, seeded and finely diced
1 kg tomatoes, peeled and diced
1 kg finely chopped onion
6 -8 garlic cloves, minced
1 pinch ground cumin
1 pinch ground coriander
salt and black pepper
butter (for frying) or olive oil (for frying)
1/4 cup toasted pine nuts
1/2 teaspoon saffron
1/4 teaspoon ground green cardamoms
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 teaspoon ground dried limes
2 cups water
1 beef stock cube (Maggi)
1 large onion, finely chopped
14 ounces chopped tomatoes
3 garlic cloves, minced
1 tablespoon tomato paste
1/4 cup diced celery
salt and black pepper
2 tablespoons butter

Steps:

  • Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5"-2", bring to a boil then cook gently over medium heat for 1 1/2 - 2 hours or until tender. Reserve stock & set meat aside.
  • Soak rice for 15 minutes. Drain, rise under running water then drain well.
  • Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.
  • Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5" above rice). Cover pot. Cook on low heat for 30 minutes or until tender - add a little more stock or water if rice seems to become dry.
  • Sauce:.
  • Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.
  • Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon. Saudies enjoy kabsa with a hot sauce called 'shattah' -- .

Nutrition Facts : Calories 793.4, Fat 32.1, SaturatedFat 12.4, Cholesterol 138.1, Sodium 243.3, Carbohydrate 81.7, Fiber 7.9, Sugar 12.2, Protein 44.6

Tips:

  • For the best flavor, use high-quality lamb and basmati rice.
  • Soak the rice for at least 30 minutes before cooking to help it cook evenly.
  • Brown the lamb and potatoes before adding them to the rice to help develop their flavor.
  • Use a variety of spices to flavor the rice, such as cumin, cardamom, and black pepper.
  • Add nuts and dried fruits to the rice for a more complex flavor and texture.
  • Serve the rice with a dollop of yogurt or sour cream and a sprinkle of fresh herbs.

Conclusion:

Saudi rice with lamb and potato is a delicious and flavorful dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of lamb or potatoes, or you are simply looking for a new and exciting dish to try, Saudi rice with lamb and potato is sure to please.

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