Surbiyaan Hilib Adhi

Surbiyaan Hilib Adhi is a nutritious and delicious dish made mainly of rice and meat. It is a rice preparation consisting of large chunks of meat (usually goat or sheep) mixed with various spices, saffron juice, caramelized onions, etc. Its unique taste will surely bring you a delicious meal.

Ingredients:

• Caramelized onion and raisins
  1/4 cup oil
  1 onion, sliced
  1/2 cup raisins
• Saffron
  1/4 cup water
  1 teaspoon saffron threads
• Boiling the Rice
  3 cups basmati rice
  5-6 cups of water
• The Lamb sauce
  2 pounds lamb, medium cut
  1 small onion, chopped
  2 medium tomatoes, chopped
  2 cloves garlic, chopped
  1-2 tablespoons coriander/cilantro leaves
  2 teaspoons coriander powder
  2 teaspoons cumin powder
  1-2 teaspoons paprika or a cayenne pepper
  2-4 tablespoons oil (use the leftover from the caramelized onions)
  5 cardamom pods cracked
  2 cinnamon sticks
  2 tablespoons lemon juice

Directions:

• Onion and raisin caramel
  Heat oil on medium heat, add onion, and fry until golden brown.
  Add raisins and cook until they are puffy.
  Let dry.
  Keeping one side, we will put this mixture on top of the rice.
• Soak saffron
  In a small bowl, add saffron pour hot water into the bowl.
  Let soak for 4 - 20 minutes.
• Boil rice
  Start boiling the water in the saucepan.
  When it comes to a boil, add the rice and sate salt.
  Cook for about 4 minutes, depending on your heat. The rice will be half cooked.
  Drain the rice in a colander and let cool until needed.
• Cooking lamb
  In a large pot, fry lamb with oil until golden on both sides.
  Add sauteed onion until brown.
  Add cardamom, cinnamon, lemon juice. Then add garlic, add tomatoes, spices, and cilantro.
  Mix this until combined, then cook for 3 minutes until fragrant, add 1/2 cup of water
  Reduce heat to medium while simmering over medium heat until it comes to a boil, and then lower the heat for 10-15 minutes.
  Now we need the boiled rice, add it to the lamb sauce, sprinkle evenly upwards.
  Add the caramelized onions and raisins.
  Add saffron water.
  Cover pot and cook over medium heat until it boils. Then reduce heat to low.
  The bottom of the pan will be dry and free of water, making sure not to burn the bottom.
  The rice must be spongy.