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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the lamb with the onions, oil, salt, black cardamom, cardamom powder, and caraway seeds for 2 to 3 hours on medium heat, seasoning to taste.
Separate the lamb from the stock, keeping the stock to cook the rice in.
Fry the carrots with sugar and set aside.
Fry the raisins and set aside.
Bring the lamb stock to a boil, then add the washed rice and cook for around 10 minutes on high until the rice is partially cooked.
Reduce the heat completely, cover with the lid, and cook for another 15 minutes until the rice is done.
Place the lamb on the rice and garnish with the raisins and carrots. Serve hot.
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Season to taste, using around 1 tablespoon of each spice.
Cook the toppings in the same pot as the rice so it absorbs all the flavor.
Can I use chicken instead of lamb?
Yes, you can substitute lamb with chicken, but adjust the cooking time accordingly.
What type of rice is best for this recipe?
Long-grain basmati rice is recommended for its aroma and texture.
How do I know when the rice is done?
The rice is done when it is tender and has absorbed all the stock.
Can I make this dish ahead of time?
Yes, you can prepare the lamb and toppings ahead of time and reheat before serving.
Is there a vegetarian version of this dish?
You can omit the lamb and use vegetable stock to make a vegetarian version.
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