Palov Rice

Method

Heat the oil in a large heavy-bottomed pot or karahi over a medium-high heat. Fry the sliced onions until golden and caramelised, approximately 8 minutes, then set aside, reserving half for garnish. In the same pot, brown the meat chunks on all sides, then add the julienned carrots, crushed garlic, and cumin seeds, cooking for 3-4 minutes. Stir in the rice and coat thoroughly with the oil, toasting for 2 minutes. Pour in the hot stock, add salt, pepper and turmeric, and bring to a boil, then reduce heat to low, cover tightly with a lid, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed. Remove from heat, leave covered for 5 minutes, then fluff with a fork and transfer to a serving platter, arranging the meat throughout and garnishing with reserved caramelised onions.