SAUDI-STYLE BUKHARI LAMB & RICE

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  3. SAUDI-STYLE BUKHARI LAMB & RICE

🍛 SAUDI-STYLE BUKHARI LAMB & RICE 🥕

📱 OVERVIEW

  • Total Time: 2 Hours 15 Minutes

  • Servings: 4 to 6 People

🛠️ THE KIT

  • 🥘 1 Large heavy pot (with a tight lid)

  • 🍳 1 Frying pan

  • 🥣 2 Large bowls (one for soaking rice, one for blended tomatoes)

  • 🌪️ 1 Blender (for the tomatoes)

  • 🥄 1 Large wooden spoon

  • 🛹 1 Cutting board & Knife

  • 🧤 1 Oven mitt

🛒 THE INGREDIENTS

The Meat & Broth Base

  • 🥩 Halal Lamb 2 lbs (cut into large chunks)

  • 🧅 Onions 2 medium (chopped small)

  • 🍅 Fresh Tomatoes 3 medium (blended into a liquid)

  • 🍅 Tomato Paste 1 tablespoon

  • 💧 Water 6 cups

  • 🏺 Cooking Oil 3 tablespoons

The Rice & Toppings

  • 🌾 Basmati Rice 2 cups (washed and soaked in water for 30 Minutes)

  • 🥕 Carrots 4 large (peeled and cut into thin matchsticks)

  • 🍇 Raisins 1/2 cup (mixed colors)

The Spice Blend

  • 🤎 Cumin Seeds 2 tablespoons (toasted in a dry pan until smelly/fragrant)

  • 🖤 Black Pepper 1 tablespoon

  • 🌿 Bay Leaves 2 leaves

  • 🪵 Cinnamon Stick 1 piece

  • 🟢 Cardamom Pods 5 pieces

  • 🧂 Salt 1 tablespoon (adjust to your taste)

👨‍🍳 THE METHOD

  1. 🍳 Put the Carrots into a pan with a little oil. Stir for 3 Minutes. Add the Raisins for 1 Minute, then scoop them all out and put them on a plate for later.

  2. 🥘 In the Large pot, heat the rest of the oil. Add the Onions and stir for 5 Minutes until they are golden brown.

  3. 🥩 Put the Halal Lamb chunks into the pot. Turn the heat to High and stir for 5 Minutes until the meat is brown on all sides.

  4. 🤎 Add the Cumin, Black Pepper, Bay Leaves, Cinnamon, and Cardamom. Stir for 1 Minute.

  5. 🍅 Stir in the Tomato Paste and the Blended Tomatoes. Cook for 3 Minutes until it bubbles.

  6. 💧 Pour in the 6 cups of Water. Put the lid on the pot and turn the heat to Low. Simmer for 1.5 Hours until the lamb feels very soft.

  7. 🥣 While the meat cooks, soak your Basmati Rice in a bowl of water for 30 Minutes, then drain the water out.

  8. 🌾 Add the Rice to the pot. The liquid should be about 1 cm above the rice. (If there is not enough liquid, add a little more water).

  9. 🔥 Turn the heat to Medium-High. Let it boil without a lid for 5 Minutes.

  10. 🥕 Place the Carrots and Raisins on top of the rice. Do not stir them in!

  11. 🧤 Put the lid on tight. Turn the heat to the Very Lowest setting. Let it steam for 20 Minutes.

  12. 🛑 Turn the stove dial to the Off position. Let the pot sit for 10 Minutes before opening.

  13. 🍛 To serve, put the rice on a big plate and place the soft Lamb and Carrots on top.

🛡️ SAFETY FIRST

  • 🥩 Searing Meat: When browning the meat in hot oil, it may splash. Stand back and use a long-handled Wooden spoon.

  • 🥘 Heavy Pot: A 2 lb lamb stew is very heavy. Always use two hands and Oven mitts when moving the pot from the stove.

  • 🪵 Whole Spices: The Cinnamon stick, Bay leaves, and Cardamom pods are for flavor only. Do not eat them; take them out of the rice before serving to children or seniors.