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Haneeth

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Haneeth with rice is a beloved Yemeni dish featuring succulent, slow-roasted lamb infused with aromatic spices and served over fragrant basmati rice. This dish is known for its melt-in-your-mouth meat and deep, rich flavors. It is a simple dish to prepare yet rich with flavor. I don’t need to wait for a special occasion to make it, and my family loves it!

Why Youโ€™ll Love This Recipe

  • Authentic flavors: This recipe stays true to Yemeni culinary traditions.
  • Slow-roasting magic: The lamb is roasted until tender and juicy.
  • Aromatic basmati rice: Infused with whole spices and saffron for the perfect pairing.
  • Impressive yet easy: While it looks like a show-stopping dish, the steps are simple to follow.

Step-by-Step Instructions To Making Haneeth

Preparing the Lamb (Haneeth)

Preheat the oven to 400ยฐF (200ยฐC). Line a baking pan with aluminum foil and parchment paper, ensuring itโ€™s large enough to wrap around the meat.

Preparing the baking pan.

Season the lamb with all the spices and salt, making sure to coat evenly.

Seasoning the meat with different spices.

Place the sliced onions, whole garlic, green chilies, and whole spices in the lined pan. Lay the seasoned lamb on top of the onion mixture, then drizzle a small amount of ghee over the meat.

Added ghee before cooking the meat.

Cover the lamb completely with parchment paper, then wrap it tightly with aluminum foil. Roast in the oven for 1 hour. (For larger cuts like a whole lamb shoulder, extend the cooking time to 3 hours.)

Cooking the Rice

In a small bowl, combine saffron strands with hot water and let it sit for 6 minutes.

Saffron strands mixed with water.

In a medium pot, melt the ghee and sautรฉ the onions until translucent. Add the whole spices and green chilies, stirring for about a minute on medium-low heat.

Cooking whole spices with fried onion in a pan.

Drain the soaked rice and add it to the pot, stirring for 2 minutes. Pour in boiling water and season with salt. Once it comes to a boil, cover and reduce the heat to low.

Seasoning the rice with salt and mixing them in a pan.

Let the rice cook for 17 minutes, drizzle the saffron mixture on top, then turn off the heat. Fluff the rice with a fork.

Sprinkling saffron water mixture over the rice.

Serving the Haneeth with Rice

  1. Spoon the fragrant rice onto a large serving platter.
  2. Arrange the tender, roasted lamb on top.
  3. Garnish with crispy fried onions or toasted nuts for extra flavor.
  4. Drizzle any juices from the roasted lamb over the rice for added moisture and taste.

Tips for the Best Haneeth with Rice

  • Use bone-in lamb: It adds richness and depth to the dish.
  • Keep the parchment and foil sealed tightly: This ensures the lamb steams in its own juices, keeping it moist.
  • Adjust spice levels: If you prefer a milder flavor, reduce the Kashmiri mirch.
  • Donโ€™t skip saffron: It enhances the aroma and gives the rice a luxurious touch.
Close up image for Haneeth served on seasoned fluffy rice.

Serving Suggestions

  • Serve with a side of fresh cucumber yogurt sauce or tangy tomato chutney.
  • A fresh Middle Eastern salad (fattoush or tabbouleh) complements the richness of the lamb.
  • Pair with spiced Arabic tea or a refreshing lemon-mint drink.

Frequently Asked Questions

What is Haneeth?

Haneeth is a slow-roasted lamb dish from Yemen, traditionally cooked in an underground clay oven. This oven-baked version replicates the flavors perfectly using simple techniques.

Can I use beef instead of lamb?

Yes, but lamb is preferred for its tenderness and authentic taste. If using beef, opt for cuts like short ribs or brisket.

How do I store leftovers?

  • Refrigeration: Store in an airtight container for up to 3 days.
  • Freezing: You can freeze the cooked lamb and rice separately for up to 2 months. Thaw in the fridge overnight before reheating.
  • Reheating: Warm the lamb in the oven at 300ยฐF (150ยฐC) for 15 minutes. Reheat rice on the stovetop with a splash of water to prevent drying.
Fluffy basmati rice mixed with spices, with roasted lamb meat with bones.

Haneeth with rice is a comforting, flavorful dish that showcases Yemeni cuisine at its best. With its tender, slow-roasted lamb and fragrant spiced rice, itโ€™s a meal that will impress family and guests alike.

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If you have tried this Haneeth recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!

Haneeth juicy tender lamb meat served on basmati fluffy and perfectly seasoned rice.

Haneeth

Experience the rich flavors of Haneeth, a traditional Yemeni dish. Slow-roasted lamb with fragrant spices and basmati rice.
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Course: Main Meal
Cuisine: Arabian
Keyword: Haneeth
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 5 Servings
Calories: 558kcal
Author: Muna Kenny

Ingredients

For the rice

  • 1 medium onion chopped
  • 2 tablespoon ghee
  • 5 black pepper corn
  • 2 green chilies
  • 1 ยผ cup basmati rice washed and then soaked for 20 minutes
  • 3 inch cinnamon stick
  • 1 dry lemon
  • ยผ teaspoon cumin seeds
  • 2 small bay leaves
  • 3 whole cloves
  • 2 green cardamom
  • Salt to taste

For the saffron mixture

  • 3 tablespoon boiling water
  • 1 teaspoon saffron strands

For the meat

  • 500 grams lamb meat with bones
  • 2 medium onion sliced
  • 1 bay leaf
  • 5 whole garlic
  • 1 stick cinnamon
  • 8 black peppercons
  • 3 green cardamoms
  • 2 green chili
  • ยฝ teaspoon Kashmiri mirch
  • 1 ยฝ teaspoon curry powder
  • ยผ teaspoon cumin powder
  • 1 ยฝ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • Salt to taste
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Instructions

To prepare the lamb meat

  • Line the baking pan with aluminum foil and on top of it parchment paper. Make them big enough to cover the meat properly.
  • Preheat the oven to 400ยฐF (200ยฐC).
  • Season the lamb meat with spices and salt.
  • In the lined baking pan, add the sliced onion, whole garlic, green chili, and whole spices.
  • Place the seasoned meat on top of the onion, spreading it out evenly. Drizzle a small amount of ghee over the meat. Cover with the parchment paper and foil, as shown in the video tutorial. Cook in the oven for one hour.

To prepare the rice

  • Combine the saffron strands with hot water in a small bowl and let it sit for 6 minutes.
  • In a medium pan, melt the ghee and sautรฉ the onion until translucent. Add the whole spices and green chili.
  • Stir for a minute over medium-low heat, then add the soaked and drained rice, mixing for two minutes.
  • Pour boiling water and season with salt. When the mixture boils, cover the pan and reduce the heat to the lowest setting. Let the rice cook, covered, for 17 minutes.
  • Remove the lid, sprinkle the saffron mixture over the rice, and fluff it.

For serving the haneeth,

  • On a serving plate, spoon out the rice and place the haneeth on top. You can garnish it with fried onions.

Video

Notes

  • You can reduce the amount of powdered spices when seasoning the meat; some people prefer to taste the meat more than the spices.
  • There will be some juices from the meat that you can drizzle over the rice if desired.
  • If you are using larger pieces of meat, the cooking time in the oven will be longer. When cooking a whole shoulder of lamb, it may take up to 3 hours in the oven.

Nutrition

Serving: 1 Serving | Calories: 558kcal | Carbohydrates: 50g | Protein: 21g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 88mg | Sodium: 128mg | Potassium: 456mg | Fiber: 4g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 3mg
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