Kabuli Lamb Pilaf

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Serves 4
Ingredients to cook Pilaf Style Basmati Rice
        2 cups Taj Classic Parboiled Basmati Rice
        2 tbsp Masala Spice Mix (Garam Masala)
        2 tbsp Cumin Seeds
        Olive oil

        30 g Pistachio Nuts
        30 g Almonds
        Olive oil
        1 large Carrot, julienned
        100 g Sultanas

Ingredients to cook Meat
        Olive Oil 1/3 cup
        1/2 cup pre-fried onions
        1 large onion diced
        0.5 kg lamb leg meat, cut into cubes
        Pinch of salt
        1 tsp black pepper
        2–3 cardamom pods, cracked
        1 tsp masala spice mix
        1/2 tsp cumin seeds
        100 ml water

Pour Basmati Rice into a large mixing bowl and cover in water. Wash rice and soak for at least 30 mins.

To prepare topping, soak pistachio nuts in water for 3 hours, remove skin and place back in cold water to keep colour.  Soak the almonds in water and remove skins.

Fry the carrot in a saucepan over medium-high heat for 3 minutes. When the moisture has been drawn out of the carrots and they are soft but not brown, remove and drain. Fry sultanas in the same oil for about 1 minute then set aside with carrot.

To prepare the meat, heat oil in thick-based frying pan over medium-high heat, add the pre-fried onions and cook for 1 minute or until soft. Add the meat, salt and pepper and cook until browned. Then add cracked cardamom, masala spice mix, water, onion and simmer until meat is tender (up to 2hrs). Drain and reserve the liquid from meat. Transfer meat to a separate bowl.

Boil enough water to cover the rice in a large pot, add Taj Classic Parboiled Basmati Rice and salt, cover and cook for 7 minutes or until the rice is cooked. Drain out the excess water.

Now add the reserved liquid from the meat to the cooked Rice and mix through. Add 1 tsp masala spice mix, cumin seeds and stir. Rubbing the cumin seeds between the palms of your hands over the pot as you add them helps release some of the flavour. Use the end of the mixing spoon to poke holes in the rice (this allows steam to escape) and drizzle with a little olive oil.

Place the meat around the perimeter of the pot on top of the rice. Wrap the saucepan lid with a tea towel to absorb the steam and place the lid back on top. Cook on maximum heat for 3 minutes until steam can be seen coming out from pot.  Reduce heat to low and cook for 30 minutes.

Leave for 5 minutes then mix rice thoroughly in pot folding oil and liquid through the rice before serving.

Pile half the rice onto a large platter, then place some of the meat. Cover the meat with the remaining rice and garnish with the carrots, sultanas, pistachios and almonds.

Finally, sprinkle with a spoonful of crushed cardamom over the top.