Middle Eastern Lamb Rice – A dish you cannot get enough of!*

If you are reading this then that means you are searching for a new recipe to try out. And we bring you a relatively less experimented recipe for just that. We promise you that this is something which you may have never tried. Be assured that this one will be a nice and welcoming change for your guests if you are feeling done with Biryanis and Pilafs for now. And the best part is that to make this mouthwatering dish, you do not need to have an exotic spice cabinet and can get started with just a few things lying around. So, without much ado, let’s get you started.

For serving two people, you will need

The Main Show Stealers

2 tablespoons of butter or olive oil ( you may also use a combination of both in 1:1 )
Roughly 300 grams or 11 ounces of minced halal lamb ( since it is more flavorful and tastier, trust us on this one )
1 cup of soaked long grain rice ( We suggest you to use Basmati for the surreal fragrance )
2 cups of lamb broth ( you can also use chicken stock )
1 onion ( finely sliced )
Oil for frying

The Marination
1 tablespoon of ginger garlic paste
2 tablespoons of thick curd
Juice of a quarter lime
A fat pinch of salt and black pepper

The Crunch Factor

2 tablespoons of butter for frying nuts

4 tablespoons of assorted chopped nuts ( you can use pistachios, walnuts, almonds, cashews, pine nuts, or a combination of whatever you have around, although refrain from groundnuts )

The Fresh Hit

A small bunch of coriander and mint leaves coarsely chopped, roughly about half a cup together

Some dried rose petals ( This is optional but this makes it a greater hit. You can even microwave some fresh ones )

The Spice and Flavor Blend
Salt and pepper ( as per your taste )
1 teaspoon of red chili powder
1/4  teaspoon of allspice powder
1/4  teaspoon of Za’atar ( optional but preferable )
2 cardamoms
2 cloves
1-star anise
1/4  teaspoon of ground cinnamon
1/4  teaspoon coriander powder
1/4  teaspoon cumin powder
A pinch of saffron

The Recipe

1. Bring out the marination together and add the meat. Mix well and let it sit for some time. 30 minutes max.
2. Take a pan and heat some oil in it.
3. Fry the onions till they are deep brown and drain them on a paper towel. Spread them out with a fork for faster cooling and to maintain their crispiness. Put them aside.
4. Heat 2 tablespoons of butter and fry the nuts till they are a little toasted. Leave them for the moment.
5. Take another pan. Heat the butter or olive oil or the combo if you shall please. Add in the marinated meat and saute a little.
6. When it starts looking slightly beginning to cook from the sides, add in the spices one by one, and cook on medium heat for a minute. Keep a check on the heat to prevent burning.
7. Add in the soaked rice and half of the onions. Put the saffron strands. Mix well everything. Be careful not to stir too hard as the rice is delicate and may break. Be gentle and fold everything in.
8. After letting it blend together, slowly add in the stock and put a lid on. Keep stirring once in a while to avoid anything sticking in the bottom of the pan.
9. When it is almost done, fluff up everything in the pan and check for the status. If you think that the rice and meat still need some time, keep the lid closed on low heat for another two minutes. Add in the fresh herbs and rose petals now.
10. After 3 minutes, turn off the heat. Garnish with the toasted nuts and the remaining onions.

You can serve this with a side of cucumber and mint yogurt sauce or with any other vegetable salad. This one-pot dish is a whole meal on its own. Happy Cooking!