🍚 Rice Bukhari (Hijazi Spiced Rice with Lamb)

Method

1. Soak the 3 cups of basmati rice in warm water for 20 minutes and drain; slice the onions thinly and cut the carrots into thin sticks (and crush the garlic if using).

2. Heat 3 tbsp oil in a pot over medium heat and cook the onions for 15 minutes, stirring, until deep brown without burning (sprinkle with the 1 tsp sugar if using).

3. Add the 1 kg lamb (and the garlic) and stir over high heat for 5 minutes until it changes colour.

4. Add the 1 tbsp tomato paste, 1 tsp cumin, 5 cardamom pods, the cinnamon stick, the pierced dried lime and salt, and stir for 2 minutes.

5. Pour in the 7 cups of water, bring to a boil and skim off the scum, then cover and cook over low heat for 1 1/4 hours until the meat is tender.

6. Lift out the meat, keep 4.5 cups of broth in the pot and bring it to a strong boil.

7. Add the rice and stir once, then boil uncovered for 5 minutes until the broth drops and holes appear on the surface.

8. Cover the pot tightly and reduce the heat to low for 20 minutes until the rice is cooked and evenly brown.

9. Meanwhile heat the remaining 1 tbsp oil in a pan over medium heat and stir the carrots for 5 minutes until tender, then add the raisins if using for 1 minute until plump.

10. Spoon the rice onto a platter, place the meat on top, scatter the carrots and raisins over, and serve hot.

💡 One more secret for this dish in the Tahwa app (Plus).