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