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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Ingredients:
1 medium onion, diced |
1 lb basmati rice |
1/2 cup vegetable oil |
1 1/2 lbs lamb or 1 chicken |
1 cup water |
2 large carrots |
1 cup seedless raisin |
2 teaspoons char masala or 2 teaspoons cumin |
1/4 teaspoon saffron (optional) |
2 1/2 pints water |
salt and pepper |
1 -1 1/2 teaspoon cinnamon |
1 -1 1/2 teaspoon cardamom |
Directions:
1. Brown 1 medium diced onion in oil. Fry until the onion is fairly dark. Add 1 lb lamb cut into 1 -2 cubes and brown lightly.
2. Add 2 cups of water, 1 teaspoons Salt and 1 to 1 1/2 tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour.
3. Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Sauté carrots and 1 tsp sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden sultanas) to the oil and cook until they swell up.
4. Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 1/2 tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender, but not mushy.
5. Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour-or up to an hour. To serve-place on platter, making sure the carrots and raisins show on top.
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