Rice Pilaf With Lamb Carrots And Raisins Recipes

RICE PILAF WITH LAMB, CARROTS, AND RAISINS

Steps:

• Wash rice in several changes of cold water in a bowl until water is almost clear. Soak rice in cold water 1 hour, then drain well in a sieve.
• While rice soaks, cook onion in oil in a wide 5- to 6-quart heavy pot over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Pat lamb dry and sprinkle with 1 teaspoon salt. Add to onion and brown on all sides, about 8 minutes total. Add 1 cup water and bring to a simmer. Cover pot and reduce heat to low, then braise lamb, stirring occasionally, until meat is tender, about 45 minutes.
• Stir in drained rice, carrots, raisins, and 2 teaspoons salt. Add enough water to cover mixture by 1 inch (3 1/2 to 4 cups) and bring to a boil, uncovered, over medium-high heat. Wrap a kitchen towel around lid with ends of towel on top, then cover pot and boil over medium heat 10 minutes. Reduce heat to low and simmer, covered, until rice is tender and liquid has been absorbed, about 30 minutes.
• Fluff rice with a fork and transfer pilaf to a large platter. Top with kebabs and serve with yogurt sauce.

CURRIED RICE PILAF WITH LAMB

Steps:

• Heat oven to 350 degrees.
• Grease a shallow 2-quart baking dish.
• In a large skillet, brown chops in butter.
• Remove chops; sprinkle with salt and pepper.
• Add rice to pan drippings; cook, stirring constantly, until grains turn golden brown.
• Stir in remaining ingredients; pour into prepared dish.
• Arrange chops on top.
• Bake covered at 350 degrees for 40 to 50 minutes or until rice and chops are tender and liquid is absorbed.

RICE PILAF WITH GOLDEN RAISINS

Steps:

• Melt one tablespoon butter in a small heavy saucepan, add the onions and cook, stirring until wilted.
• Add rice, raisins, cumin, water, bay leaf and salt and pepper. Bring mixture to a boil, stirring. Cover pan tightly and simmer 17 minutes.
• Discard bay leaf. Add coriander and remaining butter. With a fork, distribute butter through the rice. Keep covered in a warm place until ready to serve.