One-Pot Wonders


July 28, 2014
1 Ratings
Photo by The Cooking Doctor
  • Serves 6
Author Notes

A fragrant rice dish passed along from my maternal grandfather. —The Cooking Doctor

What You'll Need
  • The main dish
  • 3 cups basmati rice
  • 2.2 pounds lean lamb pieces
  • 8 shallots, sliced finely
  • 2 large red onions, sliced finely
  • 1 inch ginger
  • 4 cloves of garlic
  • 1 16 oz can of chopped tomatoes
  • Juice of 1 lemon
  • Salt, to season
  • 1 tablespoon ghee
  • 2 tablespoons olive oil
  • Spices for grinding
  • 1 cinnamon stick
  • 2 cardamom pods
  • 2 star anise
  • 1 tablespoon coriander seeds
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  1. Soak the basmati rice in water for about an hour, then drain the water off when ready for cooking.
  2. Mince the ginger and garlic together. Set aside.
  3. In a saucepan, dry roast ( pan fry ) the spices until fragrant.
  4. Grind the spices until fine powder then divide into 2 portions.
  5. Mix one of the spice portion with the lamb along with minced ginger and garlic.
  6. Boil the lamb with a cup of water on low simmer for about an hour until the meat is tender.
  7. In a casserole, heat the olive oil and ghee.
  8. Add the sliced onions, shallots and sauté them until they are soft and caramelized.
  9. Tip in the remaining spices and tomatoes.
  10. After around 5 minutes add in the lamb pieces (without the water) followed by rice.
  11. Add in 6 cups of liquid (lamb broth and water) into the rice, followed with salt and lemon juice.
  12. Cook on low medium heat until the rice is cooked and fluffy. Alternatively, you can tip everything into a rice cooker and let the rice cooked.
  13. Garnish with coriander leaves, fried shallots, pistachios and raisins upon serving.

See what other Food52ers are saying.

  • Lindz
  • Transcendancing
  • Jess
  • beejay45

14 Reviews

beejay45 December 24, 2017
Oh, boy, just reading the ingredient list has me fantasizing. I love dishes like this because they're easily reheatable and can be made in larger portions to guarantee leftovers. Can't wait to try this. Thanks!
Lindz May 19, 2016
I must thank you for this recipe, it is wonderful and my, formerly, rice hating husband is totally in love! Seriously though, I am honoured to have this recipe from your family, it is a gift I will treasure. Thank you so very much.
Transcendancing October 1, 2014
My partner and I made this last night as a collaborative effort - it was *delicious*! Worth the time and effort - and most of that I think came from making an unfamiliar recipe. The lamb was super tender and the spice flavouring delicious - we also added a little ground chilli to give it an extra kick which worked well. We have so much of this as leftovers because there were only 4 of us for dinner last night and I can't wait to eat them! Can't recommend this highly enough!
AlexAD August 4, 2014
Oh my goodness I have to make this. My question is how would I cook/prepare chopped chicken breastfeeding before I throw it all in the rice cooker? Should I lightly poach whole breasts and then chop them up?
The C. August 5, 2014
Actually for chicken, you can just add at step 10, no need to parboil the meat. All the best, u will love it!
Jess August 3, 2014
Looks amazing! I cook alot of rice at my house so this goes directly into my recipe file :).
Can one replace the lamb meat with another meat (read poultry) or a veggie alternative?
The C. August 5, 2014
Thanks Jess, I have made this with chicken and I'm sure you can use other poultry as well. For veggie option, you can add frozen mixed veg, or aubergine (eggplant) or zucchini at step 10. Let me know how it goes :)
Jess October 1, 2014
I did eventually make this, it turned out amazing with chicken! Made it several times since, always using chicken thigh filets.
Beth100 July 30, 2014
Green or black cardamom, please? I have decorticated (no pods, but not ground) black cardamom from Penzey's - can this be used? Thank you!
The C. July 30, 2014
You can use either- black cardamom is smoky in flavour and goes well with savoury dishes. The green one is more fragrant ( no effect on taste), and yes u can use the seeds only. All the best ! Hope you try the dish out.
Kwilder July 29, 2014
Do you ever cover the pot during cooking? It is not noted.
The C. July 30, 2014
Sorry, you need to cover the whole pot if you are cooking in a dutch oven or casserole ( on step 12), otherwise the rice cooker with lid anyway.
Alev E. July 29, 2014
Bukhara is the name of a city. I think the dish is called "Bukhara Pilaf."
The C. July 30, 2014
Yes Alev, we call it Bukhara as most people know what it means, or it is also known as ruz al bukhari, bukhara rice, bukhari rice/pilaf/ about variations!