👨‍🍳 Zubereitung

1. 1

   Rinse the rice thoroughly under cold water until the water runs clear. Soak the rice in warm salted water for at least 30 minutes.

   💡 Profitipps: Soaking helps the rice grains cook evenly and absorb flavors.
2. 2

   Heat the oil or lamb fat in a heavy-bottomed pot or kazan over medium-high heat. Brown the meat cubes on all sides in batches.

   💡 Profitipps: Browning the meat adds depth of flavor to the pilaf.
3. 3

   Remove the meat and set aside. Add the sliced onions to the pot and sauté until golden brown.

4. 4

   Add the julienned carrots and cook for about 5-7 minutes until they start to soften.

5. 5

   Add the cumin seeds and coriander seeds, stir for about 30 seconds until fragrant. Return the browned meat to the pot.

6. 6

   Pour in enough hot water or broth to cover the meat and vegetables by about 2 cm. Bring to a boil, then reduce heat, cover, and simmer for about 1 hour, or until the meat is tender.

   💡 Profitipps: This initial simmering creates the flavorful base for the pilaf.
7. 7

   Drain the soaked rice and spread it evenly over the meat and vegetable mixture. Do not stir.

   💡 Profitipps: Layering the rice ensures it cooks in the steam from the base.
8. 8

   Carefully pour hot water or broth over the rice, just enough to cover it by about 1 cm. Place the whole garlic head on top of the rice. Add barberries if using.

   💡 Profitipps: The water level is crucial for perfectly cooked rice.
9. 9

   Bring the liquid to a boil, then reduce heat to low, cover tightly (you can use a clean kitchen towel under the lid to absorb excess steam), and cook for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

   💡 Profitipps: Avoid lifting the lid during this stage.
10. 10

    Once cooked, let the palow rest, covered, for 10-15 minutes off the heat. Then, gently fluff the rice with a fork, mixing the layers together. Season with salt and pepper to taste.