# What You Need:
→ Meat and Aromatics
01 - 2.2 lbs bone-in lamb or chicken pieces
02 - 1 tbsp vegetable oil
03 - 1 large onion, finely sliced
04 - 3 cloves garlic, minced
→ Spices
05 - 2 tsp ground cumin
06 - 2 tsp ground coriander
07 - 1 ½ tsp ground cinnamon
08 - 1 ½ tsp ground black pepper
09 - 1 tsp ground turmeric
10 - 1 tsp ground cardamom
11 - ½ tsp ground cloves
12 - ½ tsp ground allspice
13 - 2 dried bay leaves
14 - 1 dried black lime (loomi), pierced (optional)
→ Vegetables
15 - 2 medium tomatoes, chopped
16 - 1 medium carrot, grated
→ Rice and Stock
17 - 3 cups basmati rice, rinsed and soaked 20 minutes
18 - 5 cups chicken or lamb stock
→ Garnishes
19 - ½ cup golden raisins
20 - ½ cup slivered almonds, toasted
21 - ¼ cup fresh parsley, chopped (optional)
22 - Salt, to taste
# How to Make It:
01 - Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Add sliced onion and cook until golden brown.
02 - Add minced garlic and cook for 1 minute. Incorporate lamb or chicken pieces and brown evenly on all sides, about 8 minutes.
03 - Stir in ground cumin, coriander, cinnamon, black pepper, turmeric, cardamom, cloves, allspice, bay leaves, and dried black lime if using. Cook for 1 to 2 minutes until aromatic.
04 - Add chopped tomatoes and grated carrot. Cook for 4 to 5 minutes, stirring occasionally to combine flavors.
05 - Pour in stock and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes if using chicken, or 60 minutes for lamb, until the meat is tender.
06 - Carefully remove the meat from the pot and keep warm.
07 - Add soaked rice and salt to the simmering broth. Nestle the meat back into the mixture.
08 - Scatter golden raisins over the top. Cover and cook over low heat for 25 to 30 minutes, until the rice is fluffy and liquid has been absorbed.
09 - Discard bay leaves and dried black lime. Gently fluff the rice with a fork.
10 - Transfer to a serving platter and sprinkle with toasted almonds and chopped parsley, if desired.
