Ingredients
- Ground lamb: 1 pound
- Basmati rice: 1.5 cups
- Onion (diced): 1 medium
- Garlic (minced): 3 cloves
- Chicken broth: 3 cups
- Olive oil: 2 tablespoons
- Dried apricots (chopped): 1/2 cup
- Toasted almonds (slivered): 1/4 cup
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Add the ground lamb to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Step 3: Stir in the basmati rice and cook for 1 minute, stirring constantly. Add the chicken broth and bring to a boil.
- Step 4: Reduce heat to low, cover the pot tightly, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Step 5: Remove the pot from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.
- Step 6: Stir in the chopped dried apricots. Garnish with toasted slivered almonds before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet with a splash of water or broth to prevent the rice from drying out.
- Serve this flavorful rice dish with a dollop of plain yogurt or a sprinkle of fresh parsley for added freshness.
- For a richer flavor, toast the basmati rice in the pot for an extra minute before adding the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American