Zurbian (Yemeni Lamb and Rice)

🛒 Ingredients

• Lamb (diced) 500 g · 1250 kcal
• Basmati Rice (dry) 400 g · 1440 kcal
• Potatoes 300 g · 231 kcal
• Onions 200 g · 80 kcal
• Plain full-fat yogurt 200 g · 120 kcal
• Garlic paste 15 g · 22 kcal
• Ginger paste 15 g · 12 kcal
• Vegetable oil 55 g · 495 kcal
• Whole Spices (cardamom, cloves, cinnamon stick, bay leaf) 10 g · 0 kcal
• Ground Spices (turmeric, cumin, coriander, black pepper, chili powder) 20 g · 0 kcal

👨‍🍳 Instructions

1. Wash basmati rice thoroughly and soak in water for 30 minutes, then drain.
2. Marinate diced lamb with plain yogurt, garlic paste, ginger paste, and ground spices for at least 2 hours, or overnight in the refrigerator.
3. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add whole spices and fry for 30 seconds until fragrant.
4. Add sliced onions and sauté until deeply golden brown and caramelized, about 15-20 minutes.
5. Add the marinated lamb and salt to the pot. Cook, stirring occasionally, until the lamb is browned on all sides and the yogurt sauce thickens, about 15-20 minutes.
6. Add cubed potatoes to the lamb mixture, stir well, and cook for another 5-7 minutes. If the mixture is too dry, add a splash of water.
7. In a separate pot, par-boil the soaked basmati rice in salted water for 5-7 minutes until about 70% cooked. Drain thoroughly.
8. Spread the par-cooked rice evenly over the lamb and potato mixture in the pot. Do not stir.
9. Cover the pot tightly with a lid, preferably with a dough seal or heavy foil, and cook on very low heat for 45-60 minutes (dum cooking) until rice is fully cooked and fluffy.
10. Once cooked, remove from heat and let rest for 10 minutes before gently fluffing the rice with a fork and serving hot.