Chai House Pilaf with Barberry

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

No matter how many times you have made pilaf in your life, or how much of a pro you are, the moment of 'unveiling the pilaf' is always thrilling. 'Unveiling the pilaf' is not just about lifting the lid off the pot. It is always the revelation of something new and unexplored; it is the mystery when, from the fragrant steam, you lift the lid and once again reveal to everyone the simple yet complex wonder – the wonder of pilaf.

Ingredients

Rice - 10.9 oz
Lamb - 12 oz
Fat Tail Fat - 2.7 oz
Vegetable Oil - 1 fl oz
Onion - 3.2 oz
Carrot - 12 oz
Serviceberries - 0 oz
Black Cumin (Cumin) - 0.1 oz
Salt - 0.3 oz
Garlic - 2 oz
Mild Chili Spice - 1.1 oz

Step by Step guide

Step 1

Cut the tail fat into 2 cm cubes and toss them into a hot cauldron, where the fat will render down into cracklings. Remove the cracklings and pour vegetable oil into the cauldron. Bring the oil to a boil, then sauté the sliced onion rings in it.

Step 2

Clean the lamb, cut it into small pieces slightly larger than a fat tail, season with salt, and sauté in a cauldron until the meat juice evaporates. Add julienned carrots to the meat and, stirring occasionally, sauté for another 20 minutes. Then pour water into the cauldron until the carrots are fully covered.

Step 3

Add the spices, 150 grams of garlic, and hot chili peppers, and simmer on low heat for 30 minutes. Rinse the rice and add it to the pot. Cover with a lid and cook on low heat until fully cooked. Then, 'uncover' the pilaf.