Khuzi (Soy-Free)

Ingredients

• 1.5 lbs Lamb or goat meat (cubed)
• 2 cups Basmati rice
• 1 large Onion
• 3 cloves Garlic
• 0.5 cup Raisins
• 0.5 cup Almonds (blanched and slivered)
• 0.25 cup Cashews
• 4 tablespoons Ghee (clarified butter)
• 2 tablespoons Khuzi spice blend
• 0.25 teaspoon Saffron threads
• 1 tablespoon Rose water
• 4 cups Water or broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Measure 2 cups of Basmati rice and place it in a bowl. Cover the rice with cool water and let it soak for 30 minutes. After soaking, drain the rice completely.
2. 2Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add 2 tablespoons of the Ghee and let it melt. Add the 1 large Onion, chopped, and sauté for 5-7 minutes, or until it is golden brown and softened.
3. 3Add the 1.5 lbs of cubed Lamb or goat meat and 3 cloves of minced Garlic to the pot. Cook, stirring occasionally, for 5-8 minutes, or until the meat is browned on all sides. Stir in the 2 tablespoons of Khuzi spice blend, 1 teaspoon of Salt, and 0.5 teaspoon of Black pepper. Cook for 1 minute more, stirring constantly, until fragrant.
4. 4Pour in 4 cups of Water or broth. Bring the liquid to a rolling boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes, or until the meat is tender when pierced with a fork. Remove the cooked meat from the pot with a slotted spoon and set it aside on a plate. Leave the cooking liquid in the pot.
5. 5Add the drained 2 cups of Basmati rice to the pot with the cooking liquid. Stir gently to combine. Increase the heat to medium-high and bring the liquid to a boil. Once boiling, reduce the heat to the lowest setting, cover the pot tightly, and cook for 20 minutes, or until all the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
6. 6While the rice is cooking, place a small skillet over medium heat (350°F / 175°C). Add the remaining 2 tablespoons of Ghee. Once melted, add the 0.5 cup of Raisins, 0.5 cup of blanched and slivered Almonds, and 0.25 cup of Cashews. Sauté for 3-5 minutes, stirring frequently, until the nuts are lightly golden brown and the raisins are plump. Remove from heat.
7. 7Gently stir the sautéed Raisins, Almonds, and Cashews into the cooked rice in the pot. Add the 0.25 teaspoon of Saffron threads and 1 tablespoon of Rose water. Stir carefully to distribute them evenly throughout the rice. Return the reserved cooked Lamb or goat meat to the pot and gently mix it with the rice. Cover the pot again and let it heat through for 5 minutes over very low heat.
8. 8Serve the Khuzi hot.

Related Guides