👨‍🍳 Instruktioner

1. 1

   If using a tandoor, preheat it. If not, preheat your oven to 160°C (320°F). Marinate the meat chunks with salt, pepper, cumin, and coriander seeds. If possible, skewer the meat and cook in the tandoor until tender and slightly charred. Alternatively, sear the meat in a heavy-bottomed pot or Dutch oven, then add enough water or broth to cover and braise in the oven for 2.5-3 hours until very tender.

2. 2

   While the meat is cooking, prepare the pilaf base. Heat the oil or lamb fat in a large, heavy-bottomed pot (preferably cast iron) over medium-high heat. Add the thinly sliced onions and sauté until deeply golden brown, about 15-20 minutes. This caramelization is key to the pilaf's flavor and color.

3. 3

   Add the julienned carrots to the pot with the onions and cook, stirring occasionally, until softened and slightly browned, about 10-15 minutes.

4. 4

   Rinse the rice thoroughly until the water runs clear. Drain well. Add the rinsed rice to the pot with the onions and carrots. Stir gently to coat the rice grains with the oil and vegetables.

5. 5

   Carefully add the cooked meat (and its juices if braised) to the pot. If using barberries, add them now. Pour in enough hot water or broth to cover the rice by about 1.5-2 cm (about 3/4 inch). Add the whole head of garlic, cut-side up, into the rice mixture. Season with salt and pepper.

6. 6

   Bring the liquid to a boil, then reduce the heat to low, cover the pot tightly (you can use a clean kitchen towel under the lid to create a better seal), and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

7. 7

   Once the rice is cooked, turn off the heat and let the pilaf rest, covered, for another 10-15 minutes. Before serving, gently fluff the rice with a fork, incorporating the meat and vegetables. Remove the garlic head.