This recipe is liked by 0 person(s). |
CHICKEN - RICE - Chicken Pilau with Lentils, Currants and Almonds
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
Lamb Pilau with Lentils, Currants and Almonds Recipe from the Tasting Table Test Kitchen INGREDIENTS For the Spice Mixture: | |
1 | fresh bay leaf |
½ teaspoon | ground turmeric |
½ teaspoon | ground cinnamon |
¼ teaspoon | ground black pepper |
¼ teaspoon | crushed red pepper flakes |
⅛ teaspoon ground cardamom For the Pilau: | |
2 cups | basmati rice |
2 tablespoons | canola oil |
2 pounds | lamb shoulder, cut into 1½-inch pieces - sub. Chicken thighs |
Salt, to taste | |
2 | yellow onions, finely diced |
2½ cups | chicken stock, preferably homemade |
¾ cup | brown lentils |
½ cup | currants |
⅓ cup | almonds, toasted and roughly chopped |
½ teaspoon | ground saffron, (optional) |
3 tablespoons | orange blossom water, (optional) |
4 tablespoons | butter |
½ cup | roughly chopped cilantro |
1 teaspoon | orange zest |
DIRECTIONS
1. Make the spice mix: Combine all of the ingredients and set aside.
2. Make the pilau: Place the rice in a large bowl and cover with lukewarm water. Gently stir the rice using your hands until the water becomes cloudy; drain and repeat the process 5 to 6 times until water becomes clear. Set aside.
3. Meanwhile, heat the canola oil in a large pot over medium-high heat. Season the lamb with salt and add to pot. Cook, turning occasionally, until the meat is a deep golden brown on all sides, about 10 minutes. Using a slotted spoon, transfer the lamb to a plate and set aside. Adjust the heat to medium, then add the onions and cook, stirring, until completely softened and browned, about 15 minutes. Return the lamb to the pot along with the stock. Adjust the heat to medium-low and simmer, covered, until meat is tender, about 1 hour.
4. Meanwhile, combine the lentils with 2 cups of water in a small saucepan and bring to a boil. Season with salt and reduce the heat to medium. Cook, stirring occasionally, until the lentils are almost tender, about 15 minutes. Drain the lentils and set aside.
5. Add the rice to the pot with the lamb along with the spice mix; season with salt and cook, stirring until fragrant, about 30 seconds. Bring the liquid to a simmer, adjust the heat to medium-low and simmer, covered, until liquid has absorbed, about 30 to 35 minutes. Add the currants, almonds and lentils and continue cooking, covered, until rice is tender and the flavors have melded together, about 10 minutes.
6. While the rice is cooking, combine the saffron and orange blossom and allow the saffron to bloom for 10 minutes. Remove the pot from the heat and place a clean kitchen towel over the pot. Cover the towel with the pot's lid and set aside for 10 minutes; the towel will absorb any excess moisture to ensure fluffy rice. Remove the lid and towel and add the saffron-orange blossom water, butter, cilantro and orange zest to the rice. Toss before serving.
Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/18049/How_to_Make_Lamb_Pilau_with_Lentils_Currants_and_Almonds.htm#ixzz3o4n372h0
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe