Arabic Bukhari Rice with Lamb

Ingredients

• 2.5 cup Sella long-grain basmati rice (washed and soaked for 30 minutes)
• 1 kg Lamb meat (cut into pieces)
• 0.5 cup Raisins (washed and soaked for 10 minutes)
• 300 g Carrots (cut into thin strips)
• 200 g Red onion (sliced)
• 3 Tomatoes (mashed or pureed)
• 1 tbsp Tomato paste
• 1 head Garlic (whole head)
• 1 tbsp Salt
• 1 tbsp Cumin
• Whole hot peppers (a few pieces)
• 0.25 cup Vegetable oil
• 3 cup Hot water (approximate amount for cooking meat and rice)

Steps

1. 1

   Wash the basmati rice thoroughly and soak it in water for 30 minutes. Separately, wash the raisins and soak them for 10 minutes.

2. 2

   Heat the vegetable oil in a large pot over medium heat. Add the sliced carrots and sauté until they soften.

3. 3

   Add the soaked raisins to the carrots in the pot. Stir briefly until the raisins plump up, then remove both the carrots and raisins from the pot and set them aside.

4. 4

   In the same pot with the remaining oil, add the sliced red onions and sauté until they soften and become translucent.

5. 5

   Add the lamb pieces to the onions and continue stirring until the meat changes color and is browned on the outside.

6. 6

   Add a portion of the sautéed carrots back to the pot, followed by the mashed tomatoes and tomato paste. Stir to combine.

7. 7

   Pour in enough hot water to completely cover the lamb. Add the whole head of garlic to the pot.

8. 8

   Cover the pot and let the lamb cook over medium heat for approximately 40 minutes until tender.

9. 9

   Add the salt and cumin to the pot and stir well to distribute the spices.

10. 10

    Add the soaked and drained rice along with the whole hot peppers. Pour in additional hot water if needed until the water level is just above the rice.

11. 11

    Leave the pot uncovered or partially covered until the rice absorbs most of the water and small steam holes appear on the surface.

12. 12

    Gently move the rice from the edges toward the center to form a slight mound. Use the handle of a wooden spoon to make small holes in the rice for steam circulation.

13. 13

    Place the reserved fried carrots and raisins on top of the rice (keep a small amount aside for final garnishing).

14. 14

    Cover the pot tightly and reduce the heat to very low. Let it steam (dum) for 30 minutes.

15. 15

    Transfer the rice to a large serving platter, place the lamb on top, and garnish with the remaining carrots and raisins. Serve hot.

Notes

Using Sella basmati rice is recommended for this recipe as it holds its shape well during the long steaming process. You can substitute lamb with chicken if preferred, though cooking times for the meat will decrease.

Nutrition per serving

• Main Course
• Lamb
• Rice
• Middle Eastern
• Bukhari
• One Pot
• Dinner