👨‍🍳 作り方

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Drain well.

   💡 プロのコツ: This removes excess starch, preventing the rice from becoming sticky.
2. 2

   In a large pot or Dutch oven, heat 2 tablespoons of butter or ghee over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.

3. 3

   Add the remaining 1 tablespoon of butter or ghee to the pot. Sauté the chopped onion until softened and lightly golden, about 7-10 minutes.

4. 4

   Add the minced garlic, cinnamon stick, cardamom pods, and cloves. Cook for 1 minute until fragrant.

5. 5

   Return the browned lamb to the pot. Add the rinsed rice, dried apricots, broth, salt, and pepper. Stir to combine.

   💡 プロのコツ: Ensure the liquid covers the rice and lamb by about an inch.
6. 6

   Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

   💡 プロのコツ: Avoid lifting the lid during cooking.
7. 7

   Once cooked, let the pilaf rest, covered, off the heat for 10 minutes.

8. 8

   Fluff the pilaf gently with a fork, removing the whole spices. Adjust seasoning if necessary.

   💡 プロのコツ: Gently fluff to keep the rice grains separate.
9. 9

   Serve hot, garnished with toasted almonds or pistachios and fresh chopped parsley.