Emirati Lamb and Rice Pilaf
Qouzi Style
A fragrant and flavorful rice pilaf cooked with tender lamb, aromatic spices, and often garnished with nuts and raisins, inspired by the celebratory Qouzi dish but presented as a more accessible pilaf.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into large chunks)
- 500 g Basmati rice(rinsed and soaked for 30 minutes)
- 2 large Onions(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(crushed)
- 4 tbsp Vegetable oil
- 2 Cinnamon sticks
- 6 Cardamom pods
- 4 Cloves
- 2 Dried limes (loomi)
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- to taste Salt
- to taste Black pepper
- 750 ml Water or lamb broth
- 50 g Almonds(blanched and fried)
- 50 g Raisins(soaked in warm water)
- 2 tbsp Fresh coriander(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb chunks on all sides. Remove lamb and set aside.
- 2
Add chopped onions to the same pot and sauté until softened and golden brown.
- 3
Add minced garlic and grated ginger, sauté for another minute until fragrant.
- 4
Stir in the crushed tomatoes, turmeric, coriander, cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- 5
Return the lamb to the pot. Add cinnamon sticks, cardamom pods, cloves, and dried limes. Pour in the water or lamb broth, ensuring the lamb is mostly submerged.
💡 Tip: If using water, you may need to add a lamb bouillon cube for extra flavor. - 6
Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the lamb is tender.
- 7
Drain the soaked basmati rice. Add the drained rice to the pot with the lamb and sauce. Stir gently to combine.
💡 Tip: Ensure the liquid level is about 1-1.5 cm above the rice. - 8
Bring the mixture back to a boil, then reduce heat to the lowest setting, cover tightly, and cook for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
💡 Tip: Avoid lifting the lid during this time to allow the rice to steam properly. - 9
Once cooked, let the pilaf rest, covered, for 10 minutes off the heat.
- 10
Fluff the rice gently with a fork. Garnish with fried almonds, drained raisins, and fresh coriander before serving.
💡 Tip: You can also add a pinch of saffron soaked in warm water for extra aroma and color.
💡 Pro Tips
- ✓Ensure the lamb is tender before adding the rice; adjust simmering time if necessary.
- ✓Rinsing and soaking the rice helps it cook evenly and absorb flavors better.
- ✓Don't overcrowd the pot; use a large enough vessel for even cooking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of saffron to the cooking liquid for a richer color and aroma.
- Incorporate other dried fruits like apricots or prunes.
- For a spicier kick, add a finely chopped green chili to the onion mixture.