1
Soak the Rice
20 minSoak the rice in plenty of lukewarm water for 20 minutes, then drain.
Pilaf
A hearty main from the Kazakh steppe, this rice is made by browning lamb in its own fat in a wide pot, then layering thickly cut carrot and rice on top. It cooks covered over low heat in its own steam.
Step by Step
How to make it?
2
Brown the Meat
10 minBrown the cubed lamb leg in the vegetable oil in a wide pot for 10 minutes, until coloured on every side.
3
Add the Onion and Carrot
10 minAdd the onion and cook for 5 minutes, then add the carrots and cumin and stir for another 5 minutes.
4
Add the Rice and Water, Then Cover
20 minSpread the drained rice evenly over the vegetables, bury the whole unpeeled head of garlic in the centre, add the salt, pour in the hot water, cover with the lid and cook over low heat for 20 minutes.
Reminder
Important: soak the rice in lukewarm water for at least 20 minutes before cooking, or the bottom layer can stick and burn. Don't lift the lid during cooking, or the escaping steam will cook the rice unevenly.
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