Yameni Lamb Zurbian Rice


  • 1 kg Meat without bone (lamb shoulder) or use lamb shank to give more flavor
  • 3 cups Basmati rice (soaked in water for 20 minutes)
  • 1 large  Onion chopped
  • 1 tbsp Ginger Garlic paste (40 gr garlic and ginger created to fine texture)
  • 2 tbsp Butter
  • 1/2 teaspoon Turmeric powder (you can use saffron)
  • Salt as per taste
  • 1/2 tsp Cinnamon powder + 3 cm fresh cinnamon
  • 1/4 cup Almond (peeled and sliced)
  • 2  Tomatoes  (chopped)
  • 1 tsp Cardamom  (ground)
  • 1 tsp Black pepper 1tsp (ground)
  • 1 cup Plain yogurt
  • 2 Potatoes (pealed and cut)
  • 1/2 cup Cooking oil
  • 1/2 cup fresh Coriander (chopped)
  • 12 cups Water (adjustable according to your pots)
  • Salt  (or as per taste)
  • 3 Eggs (hard boiled and sliced) - Optionals fried shallots (adjusted)



In a pan heat cooking oil on low flame, add onions and cook till golden brown.Heat 2 tbsp of butter on low flame and add meat to brown it on all sides, add water and stir well, cook for about 1 hour or till the meat is cooked, remove the meat from the stock once its cooked.Add rice to the stock (should be about 6 cups left) boil the rice till about 90% boiled, drain the rice,add cooked onions, meat, ginger & garlic paste, turmeric powder, salt, cinnamon powder, cardamom, black pepper and cook on medium flame.Add yogurt and tomatoes and cook for few minutes on medium flame.Add the cooked rice over the meat mixture, cover and cook over low heat for 25–30 minutes or until the rice is cooked.Serve on a large serving dish and garnish with almonds, fried shallots and  egg slices (optionals)