This probably isn't close to authentic, but it was really yummy and surprisingly simple (and fairly idiot-proof!) Pretty much every ingredient is optional; just use what you have on hand! I had lamb stock and lamb chunks because we had lamb the night before and were using the leftovers, but honestly it would probably be fine without it. This is loosely based on the recipe found in Saveur.
Ingredients:
2 cups basmati rice
1-3 cups lamb/beef/chicken stock (or whatever you have on hand; optional)
1 cup carrots, diced
1/2 onion, diced
1/2 cup raisins and/or barberries (raisins are sweeter, barberries are more sour; I used both)
1/4 cup slivered or sliced almonds
1/2 cup lamb chunks, roasted and chopped
2 tsp. coriander powder
1 tsp. cumin powder
1 tsp. cinnamon
1/2 tsp. cloves
salt and pepper
2 tsp. butter
oil for cooking
Directions
1. Add water to rice and let sit at least 20 minutes (while you get everything else together)
2. In a small bowl, mix together coriander, cumin, cinnamon, cloves, and pepper black pepper to taste. Set aside.
3. Add a little bit of oil to a pot and cook carrots with some salt on medium-high heat until slightly soft (10 minutes or so). Add onions and cook until translucent. Add raisins/barberries for the last 2 minutes or so to allow them to plump. Take off heat and set aside carrot/onion/raisin mix.
4. Drain the rice of the soaking water and place in a large cooking pot. Add butter, half the spice mixture, and 3 cups of liquid(water or stock or any combination thereof; I used 2 cups water and 1 cup lamb stock but it could have done with more stock) and bring to a boil. Lower heat, then cover and let simmer until water is fully absorbed (about 5-8 minutes).
5. Add carrot mixture, almonds, lamb, and the rest of the spices and stir to distribute evenly. Cover again and let simmer for another 10-20 minutes. Salt to taste before serving.
