Lamb Kichary (Lamb Rice w/ Chicken Broth)
Alright, so I have been told that people would like to see some wholesome food as opposed to just some desserts. So this is my attempt to making the website better in that aspect. This recipe is a mix of ideas I had and it actually turned out good! We’ll be cooking the meat separately and then we’ll add it to the rice in the cooking process. With this recipe the rice will come out a little sticky because of the fact that we’ll be using chicken broth as opposed to water. Also, my stove’s burns have a heat range of 10-1. So, I’ll be writing the setting I used along with the temperature range.
Ingredients for Rice:
- 2 cups basmati rice (soaked for at least 1 hour)
- 3 & 7/8 cups chicken broth
Note: For this ingredient I used a combination of the chicken broth and the leftover water from the cooking of the meat.
- ¼ of a medium onion (sliced)
- ½ small tomato (sliced)
- ½ teaspoon finely chopped ginger
- 1 tablespoon Sriracha Sauce (A.K.A. Rooster Sauce)
- 1/8 cup olive oil
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 2 cloves
- 4-5 peppercorns
- 1 small sick of cinnamon
- ½ teaspoon salt
Ingredients for Meat:
- ½ lbs. cubed lamb
- 1 cup water
- 2 cloves water
- ½ teaspoon salt
In this recipe, we’ll be cooking the meat separately and then we’ll add it to the rice in the cooking process.
Directions for Cooking Meat:
- Place all ingredients in a pressure cooker and place over medium heat (5).
- Let pressure cooker come to pressure and cook for 7 minutes.
Note: The remaining water in the pressure cooker will be used later in the cooking for the rice.
Directions for Rice:
- Warm up oil in a 5 Qt. pan over medium heat (5) and brown the onions.
- Lower heat to lo (2) and add the tomatoes, ginger, garam masala, and salt.
- Turn up heat to med/hi (8) and mix & mash the masala.
- Once the tomatoes become stringy add 1 cup water and bring to boil over hi (10) heat.
- Once the water has completely boiled off and the masala now looks like a paste, add the chicken broth and meat.
- Cover and bring to a boil.
- Once stock has come to a boil, add the strained rice to the pan.
- Cook over med heat (5) for about 1.5 minutes
- Lower heat (2) and let the rice cook.
Note: Depending upon your pan, you might need to add some folded aluminum foil between the burner and the pan in order to prevent the broth from boiling off too fast.
- As the rice cooks and the broth boils off you’ll notice craters forming on the surface of the rice, this is good.
- Once the broth has boiled off, set the temperature to lo (1) and cook for 10 mins.
Note: During these 10 minutes rotate the pan every 1.5 minutes, this helps prevent the rice from burning on the bottom of the pan.
- Once cooked fluff the rice with a fork and cover.
- Place the pan on a wet cloth for about 1 minute. (helps prevent sticking of the rice to the bottom of the pan)
And you’re ready to eat! Enjoy!!