Jareesh Saudi with Lamb


For 4 people

  • 10 g Ghee
  • 70 g Onion, sliced
  • 300 g Boneless Lamb, cut in cubes
  • 7 g Cumin Powder
  • 25 g Egyptian Rice, washed
  • 115 g Jareesh, washed
  • 5 g Salt
  • 600 ml Hot Chicken Stock
  • 150 g Yoghurt


Prepare the ingredients.

Wash the jareesh and rice together. Dice the onion & cut the meat into cubes.

Add the ghee, onion, and lamb pieces into the pan.

Stir for 2 min.

Add the stock, jareesh, and rice.

Pressure cooking.

Add the yoghurt and stir well.

Simmer for 10 min.

Serve with sautéed onions on top.