Recipe Instructions:
Ingredients:
• 1 lb lamb or chicken, cut into bite-sized pieces
• 2 cups long-grain rice, rinsed
• 3 cups water or broth
• 1 large onion, thinly sliced
• 2 carrots, grated
• 1/2 cup vegetable oil or clarified butter (ghee)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon ground turmeric
• Salt and pepper, to taste
• Raisins and/or dried apricots (optional, for sweetness)
• Fresh herbs (such as cilantro or parsley) for garnish
Instructions:
• Heat oil or ghee in a large pot over medium heat. Add cumin seeds and coriander seeds, sauté until fragrant.
• Add sliced onions and cook until translucent. Add grated carrots and continue cooking until softened.
• Push vegetables to the side of the pot. Add meat pieces and brown on all sides.
• Stir in rice, turmeric, salt, and pepper. Cook for a few minutes until rice is lightly toasted.
• Pour in water or broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender and liquid is absorbed.
• Remove from heat and let pilaf rest, covered, for 10 minutes. Fluff rice with a fork. Optionally, stir in raisins and/or dried apricots.
• Serve hot, garnished with fresh herbs.
