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Recipe: Goat neck majboos rice

 Neck is one of the chef’s secret cuts because of how delicious it is [Courtesy, Chef Ali Mandhry]

Today we make goat neck majboos rice. Neck is one of the chef’s secret cuts because of how delicious it is.


For the goat neck: 

2kg goat neck 

3 tablespoons vegetable oil

2 onions, diced

1 tablespoon whole pilau mix

2 black dried lime (loomi oman)

1 litre of water 

Salt to taste


Saute the onions in a pressure cooker until soft.

Add the black dried lime and pilau mix and cook until fragrant.

Now add the goat neck, salt and water.

Cover and cook for about 45 minutes.

Remove from the fire (retain the broth, which you will use for the rice)

Place over a baking tray and apply:

1 pinch saffron

1 ice cube

1 tablespoon vegetable oil

Mix everything in a mortar and pestle.

Using a kitchen brush apply over the cooked goat neck.

Roast in an oven for 25-30 minutes or until crusted on the outside.

For the rice:

3 cups basmati rice, washed

5 cups goat neck broth (dilute with water to get enough broth)

Salt to taste


In a pot add the broth, rice and salt.

Cook until the liquid has evaporated.

Now add the remaining saffron mix that was used to apply on the goat neck.

Cover and let it steam for about 15 minutes, then fluff it.

Serve with the roasted goat neck and sprinkle the fried onions. Enjoy!


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