Omani Qabuli (spiced rice with meat)

Recipe No.: G-44

Gulf150 minServes 6

Omani qabuli is rice with meat flavoured with saffron and rose water, topped with fried onion, chickpeas and raisins. It balances salty and sweet and is served at feasts and occasions. It resembles the qabooli of other Gulf peoples, and no specific date of origin is known.

Ingredients for Omani Qabuli

• For the meat
• 1 kgbone-in lamb, cut up
• 1onion, halved, 1 cinnamon stick, 4 cardamom pods, 4 cloves, 2 bay leaves and peppercorns
• 1.8 litresSalt and water
• For the rice
• 3 cupsbasmati rice, soaked and drained
• 3 tbspghee, 1 tsp turmeric and 1 tbsp Omani spice mix
• 4½ cupsof the meat broth
• A pinch ofsaffron steeped in 2 tbsp rose water
• For the topping
• 3onions, thinly sliced, and 2 tbsp ghee
• 3 clovesgarlic, minced, ½ cup raisins and 1 cup cooked chickpeas
• 1 tspOmani spice mix and salt

Method

1. Boil the meat with the onion, whole spices and salt in the water for about 1¼ hours until tender, lift out and strain the broth.
2. For the topping: brown the onion in the ghee until deep golden, add the garlic, chickpeas, raisins, spices and salt for 3 minutes.
3. Brown the meat in 2 tbsp ghee with the turmeric and spices for 5 minutes.
4. In a pot heat the remaining ghee, add the drained rice for 1 minute, then 4½ cups hot broth.
5. Boil on high until the liquid is absorbed, sprinkle the saffron and rose water, and cover on low 15 to 20 minutes.
6. Serve the rice on a wide platter with the meat on top, then the topping.

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