360g Tilda Golden Sella Basmati
3 tbsp vegetable oil
1 tbsp chopped chives
600g lamb on the bone or 1 chicken, cut in pieces
2 large carrots
30g black seedless raisins*
2 tsp cumin
1 tsp of cinnamon
½ tsp of pepper
1/4 tsp saffron
1 litre of water
salt and pepper
*Dried fruit is high in fructose, do not exceed portion size.
Heat a large pan with the 2 tbsp oil and add the lamb in 1 inch cubes and brown lightly.
Add the ½ tsp cinnamon, 1tsp cumin pepper with the water and cover and simmer until meat is tender, about 1 ½ hours.
Remove meat from the juice and set juice aside. Cut 2 carrots into match stick size pieces. Sauté carrots and 1 tsp sugar in 1tbsp of oil. Cook until they are cooked.
Remove from oil. Add 1 cup of raisins to the oil and cook until they soften up.
Simmer the leftover meat juices until it thickens into a sauce.
Bring a pan of water to the boil and add the Tilda Golden Sella Basmati cook for 8 mins and then drain off the excess water.
Add the rice back to the pan with 5 tsp of the meat sauce with the saffron. Mix the meat, chives, carrots, raisins and rice together. Add salt and pepper to taste.
Place in a large oven-proof dish and cover well to keep the steam inside. Bake for 30 mins at 180 or 350 degrees for about a half hour.
Serve in a large platter and enjoy with the leftover meat sauce.
Recipe adapted from: Good Food