Omani Qabooli Rice with Lamb Shanks
A fragrant and flavorful rice dish, Omani Qabooli is a beloved Omani household favorite, often served with tender lamb shanks. The distinctive rice is infused with an eclectic combination of spices and rich meat stock, setting it apart from other regional variations.
🧂 Ingredients
- 4 pieces Lamb shanks
- 3 medium Onions(2 for lamb, 1 for rice, thinly sliced)
- 2 tbsp Garlic paste
- 1 tbsp Ginger paste
- 2 tbsp Baharat spice blend
- 1 tbsp Coriander seeds, ground
- 1 tbsp Black pepper, ground
- 1 tbsp Cumin, ground
- 1 tbsp Dried chilies, ground
- 1 tsp Cardamom pods
- 1 tsp Cloves
- 4 pieces Bay leaves
- 2 pieces Dried Persian limes(pierced)
- 2 pieces Cinnamon sticks
- to taste Salt
- 4 tbsp Olive oil(divided)
- 3 cups Basmati rice(rinsed and soaked)
- 1 tsp Saffron threads
- 1 tbsp Sugar
- 1 cup Raisins or barberries
- 0.25 cup Cashews
- for garnish Cilantro, chopped
- for garnish Pomegranate arils
👨🍳 Instructions
- 1
Make slits in the lamb shanks. In a bowl, combine garlic paste, ginger paste, baharat, ground coriander, black pepper, ground cumin, dried chilies, cardamom pods, cloves, bay leaves, pierced dried limes, cinnamon sticks, salt, and 2 tbsp olive oil. Rub this mixture all over the lamb shanks, ensuring it gets into the slits.
💡 Tip: Marinate overnight in the refrigerator for best flavor. - 2
Sear the lamb shanks in a large saucepan over medium-high heat with 2 tbsp olive oil until browned on all sides. Add 1 sliced onion and cook for a few minutes until softened. Add 4.5 cups of reserved lamb stock water (or regular water if stock is not available), bring to a boil, then reduce heat, cover, and simmer for about 2-2.5 hours, or until the lamb is tender.
- 3
While the lamb is cooking, prepare the rice. In a small bowl, combine saffron threads and sugar. Grind them into a powder. Dissolve this mixture in 4 tbsp of warm water.
💡 Tip: Grinding saffron with sugar helps it go further. - 4
In a separate pot, heat 2 tbsp olive oil over medium heat. Add the remaining sliced onion and sauté until golden brown. Add the rinsed and soaked basmati rice, stir to coat, then mix in the saffron-water mixture and toasted spices (if using whole spices, add them here).
💡 Tip: Toasting whole spices before adding them enhances their aroma. - 5
Pour in the reserved lamb stock (or water) to cover the rice. Bring to a boil, then reduce heat to low, cover, and cook for about 15-18 minutes, or until the rice is tender and the liquid is absorbed.
- 6
In a small pan, heat a little oil or butter and lightly fry the raisins and cashews until the raisins puff up and the cashews are golden. Set aside for garnish.
💡 Tip: Be careful not to burn the raisins and nuts. - 7
Once the lamb is tender, remove the shanks from the pot. Fluff the cooked rice with a fork. Serve the rice on a platter, top with the lamb shanks, and garnish with the fried raisins, cashews, chopped cilantro, and pomegranate arils.
💡 Tip: Allow the lamb to rest for 10-15 minutes before serving.
💡 Pro Tips
- ✓For a richer flavor, use lamb stock made from boiling the shanks.
- ✓Adjust the spice levels according to your preference.
- ✓If dried Persian limes are unavailable, use a squeeze of fresh lime juice at the end.
🔄 Variations
- This dish can also be made with chicken or fish.
- Other dried fruits like apricots or dates can be used in place of raisins.