2 cups long grain rice
1 large onion diced very finely
4 cardamon pods
2 ½ cups chicken or beef stock
½ cup sultanas
¼ cup split almond
¼ cup pine nuts
½ tsp mixed spices
½ tsp cinnamon
½ tsp saffron
¼ cup olive oil
1 tbsp pepper (or lemon pepper)
2 lbs diced lamb
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Dice the lamb, dice the onion; lightly brown in a separate pan with Sultan Extra Virgin Olive Oil
Empty the stock in a large pot and bring to a slow boil. Add the rice, spices, meat and stir until ready.
When the rice is almost done, lightly brown the almonds and pine nuts together in Sultan Extra Virgin Olive oil. Stir constantly while browning to prevent them from burning
Serve hot as a side dish.
Basic Recipe For Rice:
Rice requires great care to properly cook. You want the rice to be “individual” or “separate” and not “mushy” or clustered or sticky.
Tumeric (yellow) spice give the yellow rice it’s color. You can add a 1/4 tblspn to any rice recipe to give it this special color and taste. Or, add extra pepper to the rice to keep it white with a “dirty” look (Arabian dirty rice, or Middle Eastern Paella).