Try our fragrant mix of lamb, rice and spices for a filling dinner. Add touches of apricot or nuts to garnish – the meat in this recipe can also be substituted with prawns or chicken. Feel free to experiment!
Prep Time

20 mins mins

Cook Time

90 mins mins

Total Time

1 hr 50 mins mins




  • Rice
  • 1 kg Laila Basmati Rice
  • 2 onions (thinly sliced)
  • 1 grated carrot
  • 3 black cardamom
  • 6 cloves
  • 4 tsp salt
  • ½ cup cooking oil
  • For Lamb
  • 1kg mutton/lamb
  • 1tsp salt
  • 1 clove garlic
  • 3 tsp aniseed (saunf)
  • 2 tbsp coriander seeds
  • 1tsp black cumin
  • 3 tsp white cumin
  • 2 inch piece cinnamon
  • 6 cloves
  • 4 black cardamom


  • Pour six glasses of water in a large pan and place the lamb, salt, garlic, aniseed, coriander seeds, cumin, cinnamon, cloves and cardamom in.
  • Put this on a high heat until the water starts boiling. Once the water begins to boil, turn the heat down and let it simmer until the lamb becomes tender.
  • Drain the meat, saving the yakhni/meat stock for later use.
  • In a separate pan, heat the oil and fry the onions until they are a golden brown colour; add the grated carrot till it is sautéed well.
  • Add all the spices and fry for around five minutes.
  • Add the lamb and fry once again for five minutes.
  • Now it is time to add the rice with the stock.
  • Turn up the heat and start drying the water.
  • Once the water starts to evaporate, lower the flame and place a tea-towel over the pan and then put the lid on top.
  • Allow the rice to cook like this for 15-20 minutes, stirring once.
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