SERVES: 4-6
Cooking time: 45 minutes to 60 minutes
INGREDIENTS
- 1⁄2 cup oil
- 1 lb lamb or 1 lb beef
- 1 large onion, chopped
- 1 lb carrot, julienned
- salt (as you prefer)
- 2 1⁄4 cups water
- 2 cups rice
- 1 tomato/ 2 tbsp tomato sauce (optional)
- 1⁄2 teaspoon cumin (optional)
- 1⁄2 cup raisins on top (optional)
METHOD:
Step 1: Put oil in the pan and heat.
Step 2: When oil is well heated put the meat in and stir-fry it until it turns golden red.
Step 3: Put in the onions and stir-fry it until it turns golden red.
Step 4: Put the carrots in and stir-fry them until they become tender.
Step 5: Pour in the water and let it boil.
Step 6: When it is well boiled taste the salt first, make it saltier then your usual taste.
Step 7: After tasting the salt, spread the rice evenly in the boiling soup then close the lid.
Step 8: Let it boil on high heat until the excess water is drained and the rice becomes visible on the top. (So you have to check your pan every 2 to 3 minutes.)
Step 9: Turn down the heat to the lowest point. Let it steam for 25 to 30 minutes.
Key Tips
- Don’t open the lid after turning down the heat until it reaches at least 25 minutes.
- Don’t mix the food after putting the rice in it.