This Northern Afghan dish has become such a staple that it is often referred to as the national dish of Afghanistan. A long-grained or basmati rice dish cooked in a broth sauce which can be made with meats or just veggie.
Ingredients:
-Oil ½ cup
-Onions 1 medium sliced
-Mutton 500 gm
-Garlic paste 2 tbsp
-Water 4-5 cup
-Salt 2 & ½ tsp or to taste
-Sugar 2-3 tbs
-Mutton stock
-Green cardamom powder ½ tsp
-Whole spice powder ½ tsp
-Oil 3 tbs
-Onion
-Boiled mutton
-Oil 2 tsp
-Carrots julienne 1 cup
-Sugar 2 tsp
-Black raisins ¼ cup
Assembling:
-Parboiled rice (with 1 tsp salt) 600 gms
-Mutton stock
-Green cardamom powder 1 tsp
-Whole spice powder ½ tsp
-Mutton
-Carrots & raisins
Directions:
-In pot,add oil and onion (sliced),fry until light brown.
-Add mutton and saute little.
-Add garlice paste and fry until meat changes color.
-Now add water and salt,cook until water is reduced to half and meat is tender.
-Separate meat from stock and set aside.
-Cook stock until it is reduced to 1-1/2 cup,strain the stock and set aside.
-Take separate fry pan,add sugar and caramelize on low flame,add mutton stock and mix it.
-Add whole spice powder,green cardamon powder,mix well and set aside.
-In a wok,add oil and onion,fry until light brown.
-Add boiled mutton meat and fry for 3-4 minutes,set aside.
-In separate fry pan,add oil and carrort julienne,mix it.
-Add sugar and saute until sugar melts.
-Add black raisins,mix and set aside.
For assembling:
-In pot, add parboiled rice, spread them and drizzle mutton stock.
-Add green cardamom powder, whole spice powder and fried mutton.
-Lastly topped with carrot and raisins mixture.
-Covered the pot with thick cloth and lid.
-Simmer on low flame for 10-15 minutes.
-Garnish with carrot, raisins mixture and blanch almonds.
►Listen to Habib from Afghanistan, member of KYCLOS community, talking about the recipe. Click on the photo:
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