Ingredients with Measurements:
- 1 cup basmati rice
- 2 cups water
- 1 lb lamb, cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1/4 cup slivered almonds
- 1/4 cup raisins
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot with lid
- Skillet
- Mixing spoon
- Serving dish
Step-by-step instructions:
1. Rinse the rice in cold water and drain.
2. In a large pot, bring the water to a boil and add the rice. Cover and simmer for 20 minutes or until the rice is cooked.
3. In a skillet, heat the olive oil over medium heat. Add the lamb and cook until browned on all sides.
4. Add the onion and garlic to the skillet and cook until softened.
5. Add the cumin, coriander, cinnamon, turmeric, paprika, salt, and black pepper to the skillet and stir to combine.
6. Add the almonds and raisins to the skillet and cook for 2-3 minutes or until the almonds are toasted and the raisins are plump.
7. Add the lamb mixture to the pot with the cooked rice and stir to combine.
8. Garnish with chopped parsley and serve.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for skillet
Serving size:
4 servings
Nutritional information:
Calories per serving: 540
Fat: 27g
Carbohydrates: 49g
Protein: 26g
Sodium: 360mg
Substitutions for ingredients:
- Chicken or beef can be substituted for lamb
- Pine nuts or cashews can be substituted for almonds
- Dried cranberries or apricots can be substituted for raisins
Variations:
- Add chopped carrots and celery to the skillet for added vegetables
- Use brown rice instead of basmati rice for a healthier option
- Add a dollop of plain yogurt on top for added creaminess
Tips and tricks:
- Make sure to rinse the rice before cooking to remove excess starch
- Toast the almonds in a dry skillet before adding them to the skillet for added flavor
- Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter for family-style dining.
Garnishes:
Chopped parsley or cilantro
Pairings:
- Naan bread
- Cucumber and tomato salad
- Roasted vegetables
Suggested side dishes:
- Lentil soup
- Hummus and pita bread
- Greek salad
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir to combine.
- If the lamb is tough, cook it for a longer period of time until it is tender.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Baid Mutajjan is a traditional Middle Eastern dish that is typically made with rice, lamb, and spices. It is a popular dish in many countries in the region, including Saudi Arabia, Iraq, and Yemen.
Flavor profiles:
Baid Mutajjan is a savory and slightly sweet dish with warm spices and tender lamb.
Serving suggestions:
Serve with a side of yogurt or a squeeze of lemon juice for added flavor.
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Region: Indian