(Kazakstan Pork and Rice Pilaf)
The original and traditional recipe use lamb meat. I adapted it for pork meat and reduced the cooking time somewhat for the pork, but added the original cooking times for the lamb in brackets next to my times.
2 cups basmati rice
4 heads garlic, whole
½ cup vegetable oil
1 kg pork meat cubes
2 large onions, thinly sliced
5 large carrots, coarsely grated
2 tablespoons cumin seeds (crushed)
2 tablespoons coriander seed (crushed)
½ cup of raisins
1 teaspoon whole black peppercorns
2 cups boiling water to cover
Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside.
Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add pork, turning occasionally until the meat is evenly browned, about 6 (10) minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 6 (10) minutes. Stir in the carrots; cook and stir until the carrots have softened, about 6 (10) minutes. Sprinkle with cumin, coriander, raisons, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 20 (30) minutes.
Wash and drain basmati rice with hot water. Pour cleaned rice over the pork mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about ¾ inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and meat together, and serve with the garlic heads on top.
Recipe posted by Adam Cloete
Photo: Adam Cloete