Ingredients

• 1 bowl of Mahmood Basmati Rice
• 250 gram small pieces of lamb
• 1 tablespoon of butter,
• 1 tablespoon of olive oil or sunflower oil,
• 25 gram pine nuts,
• 1 carrot,
• 1 and half bowl of boiled water,

Recipe

Put a bowl of rice into hot water for 2-3 hours prior to cooking.

Fry 250 gram of lamb and fry peanuts and carrots separately.

Rinse Mahmood Basmati Rice well and cook it with 1 teaspoon of sunflower oil.

Pour 1 and half bowl of boiled water onto cooked Mahmood Basmati Rice and add salt.

Add 1 tablespoon of butter and turn the cooker into low heat and close the lid.

Stir the rice from time to time and stop stirring when water inside is finished and starts boiling.

Do not stir after this point.

Once the rice is fully ready with no water, pour the lamb, peanuts and carrots without mixing them.

Cover the saucepan with a thick kitchen towel and close the lid. Wrap the saucepan with a kitchen cloth.

Rest the rice with lamb like this for at least 15 minutes.

After resting, open the lid and mix it well before serving it.