Afghan Palaw

پلاو · Palaw

Ingrédients11

• basmati rice500 g
• lamb shoulder600 g
• onions2
• carrots3
• raisins80 g
• vegetable oil120 ml
• salt2 tsp
• ground cumin1 tsp
• cardamom pods4
• sugar1 tbsp
• water1.2 L

Préparation

1. Soak the rice in cold water for 30 minutes, then drain.
2. Cut the lamb into large chunks and slice the onions. Brown the meat in half the oil, add the onions, salt, cumin, and cardamom, then cover with water and simmer until the lamb is tender.
3. Cut the carrots into matchsticks. Fry them in the remaining oil with the sugar until lightly caramelized, then stir in the raisins and set aside.
4. Boil the drained rice in salted water until just tender but still firm, then drain well.
5. Layer the rice over the meat and broth in a heavy pot, scatter the carrot-raisin mixture on top, and cover tightly.
6. Steam over very low heat for 25 to 30 minutes so the rice finishes cooking and absorbs the broth.
7. Gently mix the rice with the meat and garnish, then serve hot.