Rice Pilaf Recipe
Servings 2
Ingredients
- 300g lamb shoulder
- 100g white/yellow onion
- 160g carrot
- 100g vegetable oil
- 1 teaspoon cumin seeds, smashed
- 1 teaspoon sweet paprika
- ½ teaspoon ground black pepper
- 1 ¼ teaspoon salt
- 300g rice, preferably short grain
- 40g raisins
Instructions
- Cut the fat off the lamb put to the side, then cut the lamb into cubes. Slice the onion lengthways and wash and slice the carrots.
- Preheat the stove and pour the oil into a deep saucepan. Heat the oil for one minute. Place the lamb into the pot and cook for three minutes to render the fat. Press the fat gently while it cooks, to release any liquid fat. Discard any leftover fat. Add the lamb to the pot, turning it often until most of the piece are browned. Remove from the pan. Cook the onion in the pan until golden. Add the carrots and continue cooking for five minutes, stirring at intervals. Put the lamb back into the pan and add the cumin, paprika and pepper. Stir and continue cooking for one minute. Pour the cold water into the pot and bring to the boil. Once boiling, turn down to a simmer and cover. Cook for 30 minutes. Measure out and wash the rice.
- After 30 minutes, open the lid and add the salt. Stir and then level the lamb and vegetables. Pour the rice into the pot and level it. Pour 300g of boiling water over a spoon into the pot, to avoid a dip forming in the rice. Turn the stove on and wait for it to start bubbling. Then transfer the pot to the smallest heat plate on the stovetop and cook on low for 20 minutes. Open the lid and using a spatula, heap the rice into the middle of the pot. Make nine holes in the rice with a fork handle. You may need to increase the heat on the stovetop. Place a moistened gauze or piece of baking paper around the edge of the pan and cover it. Turn the heat to low and continue heating for another 20 minutes.
- Scatter the raisins over the rice. Cover the pan and simmer for five minutes. Take the lid off and fold the rice over a few times to disperse the ingredients evenly around the pot. Cover the pot and simmer for five minutes.