PalooLamb and Carrot Rice Pilaf
Fragrant rice is steamed over browned lamb, onions, and sweet carrots until every grain is rich with meat juices and cumin. This Central Asian pilaf is served for family meals and celebrations, with a deep savory flavor and a generous, hearty finish.
Prep
25m
Cook
1h 15m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 400gBasmati Rice (rinsed)
- 700gLamb Shoulder (cut into chunks)
- 300gCarrot (cut into matchsticks)
- 200gOnion (thinly sliced)
- 15gGarlic (left whole)
- 80mlVegetable Oil
- 3gCumin Seeds
- 8gSalt
- 900mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium-high heat. Add the onion and cook until golden.
- 02
Add the lamb shoulder and brown it well on all sides.
- 03
Stir in the carrot and cumin seeds and cook until the carrot begins to soften.
- 04
Pour in the water, add the salt, and simmer gently for 30 to 40 minutes, until the lamb is partly tender and the broth is well seasoned.
- 05
Spread the rinsed basmati rice evenly over the meat without stirring. Tuck the garlic into the rice.
- 06
Cook uncovered until most of the liquid is absorbed, then cover tightly and steam over very low heat for 18 to 22 minutes, until the rice is tender.
- 07
Remove the pot from the heat and let the pilaf rest, covered, for 10 minutes before fluffing.
- 08
Gently mix the rice with the lamb and vegetables just before serving.
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