Ingredients

• 2 cups basmati rice
• 4 whole heads garlic
• 0.5 cups vegetable oil
• 2 pounds boneless leg of lamb , cut into 3-inch pieces
• 2 large onions , thinly sliced
• 5 large carrots , coarsely grated
• 0.5 cups fresh barberries
• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 1 teaspoon whole black peppercorns
• 2 cups boiling water to cover
• 2 tablespoons salt

Instructions

1. 1 Place basmati rice in a large bowl; cover with warm water and set aside. Wash whole heads garlic; set aside.
2. 2 Heat vegetable oil in a Dutch oven or large skillet over high heat until smoking. Add lamb; cook, turning occasionally, until evenly browned, about 10 minutes. Stir in onions; cook and stir until softened and browned, about 10 minutes. Stir in carrots; cook and stir until softened, about 10 minutes. Add barberries, cumin, coriander, and peppercorns; drop whole heads garlic into Dutch oven, stirring to evenly distribute. Reduce heat to medium. Cover and cook 30 minutes.
3. 3 Wash and drain basmati rice with hot water; add to Dutch oven in an even layer on top of lamb. Slowly pour in 2 cups boiling water. The rice should be covered with about 3/4-inch water. Do not stir. Season with salt; reduce heat to medium-low. Cover and cook until rice is tender and liquid absorbed, about 20 minutes. Stir rice and lamb together; serve with whole garlic heads on top.

Nutrition per serving