Mutton Machboos | Mutton Majboos recipes

 Mutton Machboos is a popular Arabic dish. Mutton Machboos is a traditional. The most popular rice dish from the Arabian Gulf countries is aromatic and packed with bold flavor.

It’s made with tender mutton pieces cooked in a spiced broth with basmati rice. The dish features a blend of spices like cinnamon, cloves, and cardamom. Dried limes (loomi) give it a unique, tangy, and smoky taste. Onions, tomatoes, and garlic form the flavorful base. 

Saffron or turmeric adds color and depth to the rice. It’s often garnished with fried onions, nuts, and raisins. Mutton Machboos is a festive dish enjoyed across the Gulf region. The most unique and delicious classic Kuwaiti-style Mutton Machboos recipes.

 

 

Ingredients
For the Mutton Machboos:

1 kg mutton (bone-in pieces preferred)

1 large onion (sliced)

4 cloves garlic (crushed)

1 piece of ginger (2 inches, grated)

2 tbsp vegetable oil or ghee

2 tomatoes (chopped)

2 tbsp tomato paste

2–3 dried limes (loomi), pierced

1 cinnamon stick

4 cloves

4 cardamom pods

2 bay leaves

1 tsp cumin seeds

1 tsp coriander powder

1 tsp turmeric powder

1½ tsp garam masala or machboos spice mix

Salt to taste

5 cups water

For the Rice:

3 cups basmati rice (soaked 30 min)

2 tbsp ghee or butter

½ tsp saffron (soaked in 2 tbsp rosewater or warm milk)

Fried onions (for garnish)

Chopped coriander and almonds/raisins (optional)

 

 How to prepare Mutton Machboos

First Step: Cook the Mutton

Heat oil/ghee in a large pot.

Add whole spices — cinnamon, cloves, cardamom, bay leaves, cumin — and fry until fragrant.

Add onions; sauté until golden brown.

Stir in garlic, ginger, and tomatoes; cook until soft.

Add tomato paste, powdered spices, and salt; cook 2–3 minutes.

Add mutton pieces and sear until lightly browned.

Add dried limes and water.

Cover and simmer for about 1½–2 hours, until meat is tender.

(If using a pressure cooker, cook for about 25–30 minutes.)

 2^nd  Step:  Prepare the Rice

Remove the cooked mutton and set it aside.

Strain the broth and measure about 5 cups of stock for the rice.

In a separate pot, heat ghee and lightly toast the soaked rice.

Add the measured stock, bring to a boil, then reduce the heat to low flame.

Cover and cook until rice is done and liquid is absorbed (about 16–20 min).

3^rd Step: Combine & Steam

Layer the cooked mutton over the rice.

Sprinkle saffron mixture on top.

Cover tightly and steam on very low heat for 10 to 11 minutes (“dum” style)