• Overview
  • Ingredients
  • Directions
  • Reviews

The national dish of Afghanistan, this Pilaf is full of juicy flavours and a delicious broth. 

Ingredient

  • 200 ml vegetable oil
  • 1 onion, chopped
  • 800 g lamb leg or shoulder, on the bone, chopped into 6cm pieces
  • 1 tbsp crushed garlic
  • 2 tbsp salt
  • 2 litres (8 cups) water
  • 75 g (⅓ cup) white sugar
  • 2 tsp garam masala (made from ground cloves, bay leaves, cardamom and cinnamon) 
  • 1 ½ tsp freshly ground cardamom
  • 1 kg Kohinoor basmati rice, soaked in cold water for 30 minutes
  • 250 g carrots, peeled and cut into batons
  • 75 g mixed slivered almonds and pistachios, to garnish

 

Direction

  • Heat 50 ml of the oil in a large frying pan over medium–high heat and cook the onion for 6–8 minutes, or until golden. Add the lamb, garlic and 1 tbsp of the salt and cook for 8–10 minutes, or until lamb is well browned on all sides.
  • Add the water, reduce heat to low and cook, skimming surface occasionally, for 1 ½ hours, or until lamb is tender. Remove lamb from pan and set aside. Reserve the stock.
  • Place half of the sugar in a hot, dry saucepan over medium heat. Cook, shaking pan, for 5–6 minutes or until sugar has caramelised. Carefully add 250 ml (1 cup) of reserved stock, the remaining salt, 1 tsp of garam masala and a pinch of cardamom. Bring to the boil, then remove from heat and set aside.
  • Drain the soaked rice. Cook in a large saucepan of boiling water for 5 minutes, or until almost cooked. Drain and return to pan. Pour over the caramelised sugar mixture, add a pinch of garam masala and cardamom, and stir until rice is evenly coated. 
  • Heat 1 tbsp of the oil in a frying pan over medium-high heat. Add the carrot and remaining sugar and stir for 5 minutes, or until lightly caramelised and glossy. Remove from the heat and stir in another pinch of cardamom.  Set aside.
  • Heat the remaining oil in a frying pan until smoking. Pour oil over the rice. Using the end of a large spoon, make holes all over rice to allow it to steam evenly. Top with spiced carrot and reserved lamb.
  • Cover and seal pan with a tea towel, then a lid. Place over high heat and cook for 5 minutes, or until you hear a ticking sound. Reduce the heat to low and cook for another 10 minutes. Remove from the heat and leave, covered, for 10 minutes.
  • Remove lamb and spiced carrots, and mix rice well.
  • To serve, cover base of a platter with a little rice, spoon over the lamb and then cover with remaining rice. Top with spiced carrot, then scatter with almonds and pistachios.

 

  • 200 ml vegetable oil
  • 1 onion, chopped
  • 800 g lamb leg or shoulder, on the bone, chopped into 6cm pieces
  • 1 tbsp crushed garlic
  • 2 tbsp salt
  • 2 litres (8 cups) water
  • 75 g (⅓ cup) white sugar
  • 2 tsp garam masala (made from ground cloves, bay leaves, cardamom and cinnamon) 
  • 1 ½ tsp freshly ground cardamom
  • 1 kg Kohinoor basmati rice, soaked in cold water for 30 minutes
  • 250 g carrots, peeled and cut into batons
  • 75 g mixed slivered almonds and pistachios, to garnish

 

  • Heat 50 ml of the oil in a large frying pan over medium–high heat and cook the onion for 6–8 minutes, or until golden. Add the lamb, garlic and 1 tbsp of the salt and cook for 8–10 minutes, or until lamb is well browned on all sides.
  • Add the water, reduce heat to low and cook, skimming surface occasionally, for 1 ½ hours, or until lamb is tender. Remove lamb from pan and set aside. Reserve the stock.
  • Place half of the sugar in a hot, dry saucepan over medium heat. Cook, shaking pan, for 5–6 minutes or until sugar has caramelised. Carefully add 250 ml (1 cup) of reserved stock, the remaining salt, 1 tsp of garam masala and a pinch of cardamom. Bring to the boil, then remove from heat and set aside.
  • Drain the soaked rice. Cook in a large saucepan of boiling water for 5 minutes, or until almost cooked. Drain and return to pan. Pour over the caramelised sugar mixture, add a pinch of garam masala and cardamom, and stir until rice is evenly coated. 
  • Heat 1 tbsp of the oil in a frying pan over medium-high heat. Add the carrot and remaining sugar and stir for 5 minutes, or until lightly caramelised and glossy. Remove from the heat and stir in another pinch of cardamom.  Set aside.
  • Heat the remaining oil in a frying pan until smoking. Pour oil over the rice. Using the end of a large spoon, make holes all over rice to allow it to steam evenly. Top with spiced carrot and reserved lamb.
  • Cover and seal pan with a tea towel, then a lid. Place over high heat and cook for 5 minutes, or until you hear a ticking sound. Reduce the heat to low and cook for another 10 minutes. Remove from the heat and leave, covered, for 10 minutes.
  • Remove lamb and spiced carrots, and mix rice well.
  • To serve, cover base of a platter with a little rice, spoon over the lamb and then cover with remaining rice. Top with spiced carrot, then scatter with almonds and pistachios.

 

Not reviewed yet

divider

You May Also Enjoy

    (0)

    Jadoh Recipe

    This mild delicacy comes from the state of Meghalaya. On a day filled with spicy food, you could relish this dish to give a break to your taste buds from all the spicy food.

    Recipe by Kohinoor

    (0)

    Rice with chickpea and mushroom

    Enjoy this delicious preparation as a main dish with a squeeze of lemon or as a side dish as a part of a larger Middle Eastern spread. An interesting part about this dish is that it doesn’t need to be served hot, making it great for potluck lunches and dinners.

    Recipe by Kohinoor

    (0)

    Vangi Bhaat Recipe

    Vangi Bhaat Recipe is prepared in the similar manner as that of masala bhaat, Vangi Bhaat is one pot meal which is healthy and does not take much time to cook.

    Recipe by Kohinoor

close
img

Sign up to My Kohinoor Account

Already have an Account? Login now

Kohinoor will not post to your
Facebook account without your approval.

or
Full Name
Email
Password
 
close
img

Log in to My Kohinoor Account

Don’t have a My Kohinoor Account yet?

Kohinoor will not post to your
Facebook account without your approval.

or
Email
Password
Need help in logging in?
close
img

Oops! Having problems logging in?

Enter the email you registered with us, we'll send you your new password. Back to Login

close
img

Rate & Review

Tell us what you think about this recipe.