Qabili Pilau ( Lamb and Yellow rice with carrots and raisins)

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[edit] Description

[edit] Ingredients

• 1 lb long grain rice, preferably basmati
• 4 fl oz vegetable oil
• 1 1/2 lb Lamb on the bone or 1 Chicken, cut in pieces
• 1/2 pint water
• 2 large carrots
• 4 oz black seedless raisins
• 2 tsp Char Marsala or cumin
• 1/4 tsp saffron (optional)
• 2 1/2 pints water
• salt and pepper

[edit] Directions

1. Brown 1 medium diced Onion in oil. Fry until the Onion is fairly dark. Add 1 lb Lamb or Beef cut into 1"-2" cubes and brown lightly.
2. Add 2 cups of water, 1 tsp. salt and 1 to 1 ½ tsp each (cinnamon, ground cumin and ground cardamom) Cover and simmer until meat is tender, about an hour.
3. Remove meat from the juice and set juice aside. Cut 3 carrots into match stick size pieces. Saute carrots and 1 tsp Sugar in about 1/4 cup of oil. Cook until they are lightly browned. Remove from oil Add 1 cup of raisins (I prefer golden Sultanas) to the oil and cook until they swell up.
4. Boil the meat juice and add 2 cups basmati (very long grained) rice, 1 ½ tsp salt and enough boiling water to come 2 inches over the rice. Cook until the water is absorbed and the rice is tender--but NOT mushy.
5. Mix the meat, carrots, raisins and rice together. Place in a large oven-proof casserole, cover and bake at 300 degrees for about a half hour--or up to an hour. To serve--place on platter, making sure the carrots and raisins show on top.