Arabic Spiced Lamb and Rice Pilaf
Ingredients
- 3 cups basmati rice
- 1/2 teaspoon saffron
- 1/4 cup rose water
- 1 kg chopped meat, lamb or beef
- 1 medium onion, quartered
- 4-5 cardamom pods
- 3-4 bay leaves
- 1 cinnamon stick
- 8-10 cloves
- 8-10 cardamom pods
- 2 tablespoons salt
- 4 tablespoons corn oil or ghee
- 2 large onions, chopped
- 4 cloves garlic, crushed
- 1 teaspoon ginger, chopped
- 2 tablespoons mixed spices
- 1 cup yogurt
- 1/2 cup mint, chopped
- 1/2 cup cilantro, chopped
- 3 large boiled eggs, sliced
Preparation
Wash the rice with several changes of water until the water is clear, then soak the rice in warm salted water for about 30 minutes
Soak the saffron in rose water
In a medium pot, place the meat, cover it with water, add the quartered onion, cardamom, bay leaves, cinnamon, cloves, salt, and black pepper, boil for 45 to 60 minutes until the meat is cooked, remove the meat pieces and set aside, strain the broth and keep four cups of it
In a medium pot, heat the oil or ghee, add the chopped onion, garlic, and ginger, cook until the onion is dark in color
Add the boiled meat, add the mixed spices and stir for 4 to 5 minutes until the meat turns golden, add the mint, yogurt, saffron mixture, and rose water, cook for 4 to 5 minutes until a thick sauce forms
In a medium pot, boil the broth, add the rice to the broth, cook until the rice is done
Add half of the cooked rice to the meat and sauce mixture, stir gently to mix, spread the remaining rice over the mixture without stirring, cover the pot and let it cook gently for 10 to 15 minutes until the rice absorbs the flavor of the meat and spices
Serving suggestions
Serve with the boiled eggs and some fresh cilantro
