A Rich and Aromatic Yemeni Classic
Yemeni Haneeth Rice is a hearty and aromatic dish that brings together tender, slow-cooked lamb and fragrant, perfectly seasoned rice. The combination of warm spices, onions, garlic and rich lamb stock gives the dish a deep, comforting flavour, while the delicate aroma of cardamom, cloves, cinnamon and bay leaves adds a distinctly traditional character.
The lamb is gently cooked until tender, allowing its natural flavours to blend beautifully with the seasoned cooking stock. The rice is then cooked in the same flavourful stock, allowing every grain to absorb the rich savoury notes while remaining light and fragrant. Finished with lightly roasted lamb, toasted almonds and fresh coriander, this dish makes a warm and impressive centrepiece for family meals and special gatherings.
Ingredients
750 g basmati rice (4 cups), washed and soaked for 30 minutes
1 kg lamb shoulder or leg, cut into suitable pieces
3 tablespoons vegetable oil
2 medium onions, thinly sliced
4 garlic cloves, finely minced
2 teaspoons cumin
1 teaspoon coriander powder
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon cinnamon
4 green cardamom pods
4 cloves
2 bay leaves
Salt, to taste
Black pepper, to taste
5½ cups lamb stock
¼ cup toasted almonds
Fresh coriander, for garnish
Method
Begin by washing the basmati rice gently until the water becomes reasonably clear. Soak the rice in water for 30 minutes, then drain it thoroughly and keep it aside until ready to cook.
Season the lamb generously with cumin, coriander, paprika, turmeric, cinnamon, salt and black pepper. Heat the vegetable oil in a large heavy-bottomed pot and brown the lamb pieces for around 8 minutes, turning them so they develop a light, flavourful colour.
Add the sliced onions and minced garlic to the lamb. Cook gently until the onions become soft and fragrant and the garlic blends into the mixture. The onions and spices will help build the rich base for the lamb and rice.
Pour in the lamb stock and add the cardamom pods, cloves and bay leaves. Cover the pot and allow the lamb to simmer gently for approximately 50–60 minutes, or until it becomes tender and thoroughly cooked.
Once the lamb is tender, carefully remove the pieces from the pot and reserve 5½ cups of the flavourful cooking stock. This stock will form the base for cooking the rice and will allow the rice to absorb the rich lamb and spice flavours.
Add the drained rice to the reserved stock and cover the pot. Cook the rice over low heat for around 20 minutes, allowing it to absorb the stock gradually and become tender and fragrant.
While the rice is cooking, roast the cooked lamb pieces until they are lightly browned on the outside. Once the rice is fully cooked, gently fluff it with a fork to separate the grains without breaking them.
Transfer the fragrant rice to a serving dish and arrange the roasted lamb over or alongside it. Finish with toasted almonds and freshly chopped coriander for added texture, freshness and colour.
Serve
Serve Yemeni Haneeth Rice warm with traditional Yemeni salsa, Sahawiq, alongside cool cucumber yogurt and a fresh salad. The fresh and cooling accompaniments provide a pleasant contrast to the rich, warmly spiced lamb and fragrant rice.
For a complete family-style meal, arrange the rice generously on a large serving platter, place the roasted lamb over the top and scatter toasted almonds and fresh coriander before serving.