A fragrant combination of meat, spices, basmati rice, raisins, and almonds for a festive Middle Eastern feast.
# What You'll Need:
→ Meat
01 - 2.2 lb bone-in lamb or chicken pieces
02 - 1 tbsp vegetable oil
03 - 1 large onion, finely sliced
04 - 3 cloves garlic, minced
→ Spices
05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 1 ½ tsp ground cinnamon
08 - 1 ½ tsp ground black pepper
09 - 1 tsp ground turmeric
10 - 1 tsp ground cardamom
11 - ½ tsp ground cloves
12 - ½ tsp ground allspice
13 - 2 dried bay leaves
14 - 1 dried black lime (loomi), pierced (optional)
→ Vegetables
15 - 2 medium tomatoes, chopped
16 - 1 medium carrot, grated
→ Rice
17 - 3 cups basmati rice, rinsed and soaked 20 minutes
18 - 5 cups chicken or lamb stock
→ Garnishes
19 - ½ cup golden raisins
20 - ½ cup slivered almonds, toasted
21 - ¼ cup fresh parsley, chopped (optional)
22 - Salt, to taste
# How To Make It:
01 - Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the sliced onion and sauté until golden brown.
02 - Add minced garlic and cook for 1 minute. Add the meat pieces and brown on all sides, approximately 8 minutes.
03 - Stir in all ground spices, bay leaves, and the dried black lime if using. Cook for 1 to 2 minutes until fragrant.
04 - Add the chopped tomatoes and grated carrot. Cook for 4 to 5 minutes, stirring occasionally.
05 - Pour in the stock, bring to a boil, then reduce heat to low. Cover and simmer for 35 to 40 minutes for chicken or 60 minutes for lamb, until the meat is tender.
06 - Remove the meat from the pot and keep warm.
07 - Add the soaked rice and salt to the broth remaining in the pot. Return the meat to the pot, nestling it gently into the rice.
08 - Scatter golden raisins over the top. Cover and cook on low heat for 25 to 30 minutes until rice is fluffy and liquid is absorbed.
09 - Remove bay leaves and black lime. Gently fluff the rice with a fork.
10 - Transfer to a serving platter and sprinkle with toasted slivered almonds and fresh parsley if desired.
