Lamb and Vegetable Pilaf Rice

Ingredients

• 150 g Basmati rice (Rinse 2‑3 times then soak 30 min)
• 200 g Red lamb (Cut into thin strips)
• 1 piece Carrot (Diced)
• 125 g Frozen peas (Quickly thawed under cold water)
• 120 g Cauliflower (In small florets)
• 1 tsp Cumin seeds (Whole seeds)
• 2 tbsp Curry powder (Mild or medium according to taste)
• 2 tbsp Tomato paste (Dilute with 2 tbsp water)
• 1 piece Garlic clove (Crushed)
• 1 cm Fresh ginger (Finely grated)
• 2 pieces Cloves (Whole)
• 1 pinch Ground black pepper
• 2 pieces Bay leaves
• 2 pieces Red chili (Optional, seeded and finely chopped)
• to taste Salt
• 2 tbsp Vegetable oil (For cooking)
• 300 ml Water (Approximately 1.5 cups of water)

Instructions

1. Prepare the ingredients

   Cut the lamb into thin strips, the carrot into dice, the cauliflower into florets and chop the chilies (if using). Rinse the rice in cold water 2‑3 times then soak for 30 minutes in a bowl of water.

   Time: PT15M

2. Sauté the spices

   Heat the oil in the pot over medium heat. Add the cumin, curry powder, cloves, bay leaves and chilies. Stir for 30 seconds until the aromas are released.

   Time: PT2M

   Temperature: Medium

3. Sauté the onions

   Add the onions (not mentioned in the transcript but assumed) and sauté until golden, about 5 minutes. Add the garlic and ginger, stir quickly.

   Time: PT5M

   Temperature: Medium

4. Add the vegetables

   Add the peas, cauliflower and carrot. Mix for 2 minutes. Pour a tablespoon of water if the mixture starts to stick.

   Time: PT2M

   Temperature: Medium

5. Add the tomato paste

   Pour in the diluted tomato paste, stir for 2 minutes to coat the vegetables well.

   Time: PT2M

   Temperature: Medium

6. Cook the rice

   Drain the soaked rice, add it to the pot, then pour 300 ml water (about 1.5 cups). Salt. Bring to a boil, cover and cook over high heat for 5 minutes.

   Time: PT5M

   Temperature: High

7. Simmer over medium heat

   Reduce heat to medium, cook until all water is absorbed (about 20 minutes). Turn off the heat and let rest, lid closed, an additional 10 minutes for the rice to finish steaming.

   Time: PT30M

   Temperature: Medium

8. Serve

   Fluff the pilaf with a fork, adjust seasoning if needed, then serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

10 g

Fiber

5 g

Ingredient Substitutions

• Instead of Basmati rice: jasmine rice, long grain rice
• Instead of Red lamb: chicken, turkey
• Instead of Carrot: zucchini
• Instead of Frozen peas: fresh peas
• Instead of Cauliflower: broccoli
• Instead of Cumin seeds: ground cumin
• Instead of Curry powder: garam masala
• Instead of Tomato paste: tomato puree
• Instead of Garlic clove: garlic paste
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Cloves: ground cloves (¼ tsp)
• Instead of Red chili: chili powder (¼ tsp)
• Instead of Vegetable oil: olive oil

Equipment Needed

• Heavy‑bottomed pot (or wok)
• Cutting board
• Chef's knife
• Wooden spoon or spatula
• Colander or sieve
• Soaking bowl
• Measuring spoon
• Ladle or measuring cup (optional)

Critical Steps — Do Not Skip

• Soak the rice 30 minutes to achieve separate grains
• Do not burn the spices during the initial sauté
• Allow the rice to absorb all the water before turning off the heat

Chef Tips from the Video

• Lightly toast the cumin before adding to intensify its aroma
• Use high‑quality basmati rice for longer, separate grains

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 3 days

Freezer: Can be frozen for 2 months, reheat over low heat with a splash of water

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Prepare the vegetables and spices the day before and store them in the refrigerator
• The pilaf reheats well in the microwave or in a pan with a little water