Saudi
Haneeth
A southern Saudi dish of lamb slowly cooked until tender and fragrant, traditionally in a sealed pit oven. The meat is served over spiced basmati rice enriched with its own juices.
Watch it madeVillage Food Channel · 12:40
Ingredients
- Bone-in lamb shoulder or leg pieces700g
- Basmati rice1 cup
- Ghee2 tbsp
- Onion, sliced1 large
- Garlic cloves, crushed3
- Green chili, slit1
- Ground cumin1 tsp
- Ground coriander1 tsp
- Ground black pepper1/2 tsp
- Ground turmeric1/2 tsp
- Ground cardamom1/4 tsp
- Cinnamon stick1 small
- Cloves3
- Dried black lime1
- Bay leaf1
- Salt1 1/2 tsp, divided
- Marakh leaves or banana leaves2 large pieces
- Hot water1 3/4 cups
Method
- Rinse the basmati rice until the water runs mostly clear, then soak it in cool water for 30 minutes.
- Rub the lamb with 1 tablespoon ghee, cumin, coriander, black pepper, turmeric, cardamom, and 1 teaspoon salt, coating the pieces well.
- Line a heavy ovenproof pot with marakh leaves or banana leaves, then scatter in half the sliced onion, the crushed garlic, and the green chili.
- Place the seasoned lamb on top, cover with the remaining onion, then fold the leaves over the meat and seal the pot tightly with a lid and foil.
- Cook in a 170°C oven for 2 1/2 hours, until the lamb is very tender and releases rich juices.
- Carefully remove the lamb from the pot, strain and reserve the cooking juices, and keep the meat covered.
- Drain the soaked rice, then melt the remaining 1 tablespoon ghee in a pot and gently fry the cinnamon stick, cloves, black lime, and bay leaf for 30 seconds.
- Add the drained rice, 1/2 teaspoon salt, the reserved lamb juices, and enough hot water to make 1 3/4 cups liquid total.
- Bring the rice to a boil, cover tightly, reduce the heat to very low, and cook for 15 minutes, then rest covered for 10 minutes.
- Fluff the rice onto a serving platter, place the haneeth lamb on top, and spoon over any remaining juices before serving.
Common questions
What can I use instead of marakh leaves or banana leaves for Haneeth?
If you can’t get marakh or banana leaves, line the pot with parchment paper, then foil, or use a tightly sealed Dutch oven without lining. The leaves mainly trap steam and aroma, so keep the lid sealed well.
How long should I cook the lamb so it’s tender but not dry?
At 170°C, bone-in lamb shoulder or leg pieces usually need about 2 1/2 hours. Start checking at 2 hours: it should pull apart easily with a fork and still sit in plenty of juices.
What are the most common mistakes when making Haneeth?
Undersalting the lamb, not sealing the pot tightly, and overcooking the rice are the biggest issues. Also, don’t skip the rice soak—it helps it cook evenly and stay fluffy, not gummy.
How do I store leftover Haneeth and reheat it without drying out?
Store lamb and rice separately in airtight containers for up to 3 days in the fridge. Reheat with a splash of reserved cooking juices or water, covered, in the oven or microwave until hot.
What should I serve with Haneeth for a traditional meal?
Serve Haneeth with yogurt, a simple cucumber-tomato salad, and extra reserved cooking juices spooned over the rice. Pickled lemons, dates, or a light tomato chutney also work well alongside the rich lamb.