YARKHANDI PULAO (RICE WITH CARROTS, FRUIT AND MEAT)
SERVES 8
750g fatty lamb on the bone, cut into bite-sized pieces
500g basmati rice
4 tsp ghee
8cm cinnamon stick
4 green cardamom pods
4 black cardamom pods
8 black peppercorns
2 bay leaves
300g carrots, peeled and grated
100g dried apricots
100g raisins
Pour 1.5 litres of water into a large pan over a high heat, add lamb along with 1 teaspoon of salt, and boil for 20–25 minutes until meat is half cooked. Skim off and discard any scum that rises to surface. Remove from heat, strain cooking water into a jug and set meat aside. Meanwhile, about 10 minutes into the lamb’s cooking time, place the rice Heat ghee in a separate large saucepan with a lid over a medium heat. Add whole spices and bay leaves and fry for 1 minute, then add part-cooked lamb and cook for 3–4 minutes, until meat is browned all over. Add grated carrots, dried apricots and raisins and cook for another 2 minutes. Reduce heat to low, then layer partly-cooked rice on top of meat and pour over 100ml of reserved cooking stock. Cover pan with a tight lid and cook for 15–20 minutes. Serve hot.
