Author Notes
A fragrant rice dish passed along from my maternal grandfather. —The Cooking Doctor
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Ingredients
- 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
Directions
-
Soak the basmati rice in water for about an hour, then drain the water off when ready for cooking.
-
Mince the ginger and garlic together. Set aside.
-
In a saucepan, dry roast ( pan fry ) the spices until fragrant.
-
Grind the spices until fine powder then divide into 2 portions.
-
Mix one of the spice portion with the lamb along with minced ginger and garlic.
-
Boil the lamb with a cup of water on low simmer for about an hour until the meat is tender.
-
In a casserole, heat the olive oil and ghee.
-
Add the sliced onions, shallots and sauté them until they are soft and caramelized.
-
Tip in the remaining spices and tomatoes.
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After around 5 minutes add in the lamb pieces (without the water) followed by rice.
-
Add in 6 cups of liquid (lamb broth and water) into the rice, followed with salt and lemon juice.
-
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.
-
Garnish with coriander leaves, fried shallots, pistachios and raisins upon serving.
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