Afghan rice with boiled meat. This tasty rice dish is a classic at North Indian, Afghan, and Pakistani meals. It gets its name from the Yakhni (meat stock) it is cooked in. It can be served with just a simple vegetable raita or a curry dish too.
- 450 gr white long grain rice, preferably basmati
- 700 gr to 900 gr lamb on the bone or 1 small chicken, cut into pieces
- 570 ml water or a bit more
- 2 medium onions, chopped
- 50 gr carrots, chopped into 2.5 cm pieces
- 2 tsp char masala
- ¼ tsp saffron (optional)
- 1-2 cloves garlic, minced
- 1 tablespoon vegetable oil
- salt and pepper (or green Chili)
- Rinse the rice several times in cold water until it runs clear. Add fresh water and leave the rice to soak for at least half an hour.
- Wash meat and add it in preassure cooker with oil, onions, galic, char masala, salt and pepper. Brown the meat for 5 minutes.
- Add water and carrots. Cook it for 15-20 minutes or until meat is soft.
- Strain the stock and put into the casserole.
- Drain the rice well and add it, followed by the meat and vegetables; the rice and meat should be covered by about 1 cm of stock.
- Bring to the boil, cover with a lid, turn down the heat slightly, and boil gently until the rice is tender and the liquid has evaporated.
- To finish off the rice, place the casserole with a tight-fitting lid n a preheated oven at 150°C (300°F, mark 2) for 20–30 minutes; or leave it in a tightly covered pan on top of the stove, over a very low heat, for the same length of time.
- To serve, mound the rice, meat and carrots on to a large dish.
(Source from: http://www.afghankitchenrecipes.com)