About this Dish
Fragrant spiced rice layered with tender lamb, Yemen's answer to biryani.
History & Origin
Zurbian reflects Yemen's historic trade links with India, the layered rice and meat technique closely related to biryani but seasoned with distinctly Yemeni spice blends.
IngredientsServes 3
🥩Bone-in lamb pieces, 1kg
🍚Basmati rice, 2 cups, soaked for 30 minutes
🧅Large onions, 3, thinly sliced
🍅Ripe tomatoes, 3, chopped
🧄Garlic cloves, 6, minced
🫚Ghee or vegetable oil, 4 tablespoons
🌿Zurbian spice mix: 1 tsp each of cumin, coriander, cinnamon, cardamom, black pepper, turmeric, and 1/2 tsp cloves
🌶️Green chillies, 2, slit lengthways
🍋Lemon juice, 2 tablespoons
🫧Lamb or chicken broth, 3 cups, warm
Method
1
Heat ghee in a large, heavy-bottomed pot over medium-high heat. Fry the sliced onions until deeply golden and caramelised, about 15 minutes, then remove half and set aside for garnish.2
Add the lamb pieces to the pot and brown well on all sides for about 8 minutes. Add the garlic, green chillies, tomatoes, and the full spice mix, stirring to coat everything. Cook for 5 minutes until the tomatoes break down into a fragrant paste.3
Pour in the warm broth and lemon juice, bring to a boil, then cover and simmer on low heat for 45–50 minutes until the lamb is tender and nearly falling off the bone.4
Remove the lamb pieces and set aside. Measure the remaining broth in the pot — you need about 3.5 cups total; top up with water if needed. Bring it back to a gentle boil.5
Drain the soaked rice and add it directly into the broth. Stir once gently, then lay the lamb pieces on top of the rice. Scatter the reserved fried onions over everything.6
Cover the pot tightly with a lid (or seal with foil then the lid) and cook on the lowest heat possible for 25–30 minutes until the rice is fully cooked and has absorbed all the liquid.7
Turn off the heat and let the pot rest, still covered, for 10 minutes. Gently fluff and transfer to a large serving platter, arranging the lamb on top. Serve with yoghurt and a simple salad.User Reviews
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