Raisin, Peach and Pistachio Lamb Pulao


This Raisin, Peach and Pistachio Lamb Pulao is a mildly flavoured rice dish and offers an interesting contrast between sweet and savoury. #NaqiyahWinter

To make:
Half a cup of slivered almonds
3 tbsp pistachio, roughly chopped

  • 1 cup oil
  • 1 cup grated carrot, on the rough side
  • 1 heaped tbsp cardamom pods, slightly cracked
  • 1 cup raisins
  • Half a cup of roughly chopped dried peach
  • 1 tsp garam masala powder

  • 1kg lamb, cut into small pieces
  • 2 medium sized onions, grated
  • 1.5 tsp salt
  • 1 tsp whole clove
  • 1 black cardamom pod
  • 7 whole green cardamom pods
  • 1 x 2cm piece of cinnamon stick
  • 1 tsp whole cumin seeds
  • 3 tsp ground garlic

  • 2 cups basmati rice


  1. Wash and drain the rice and boil in salted water. Rinse and set aside until ready to use.
  2. Toast the almonds and pistachios in a pan until they emit a nutty aroma. Be sure to toast each nut individually, just until it’s slightly brown.
  3. In the same pot, heat 2 tsp of oil over a medium heat and cook the carrots for 3-4 minutes and add the raisins. Add half a tsp of cardamom powder and cook for a minute.
  4. Remove the carrots into a bowl. Add the oil into the pot and cook the onions until well caramelised.
  5. Add the meat with salt, garlic, black cardamom, green cardamom, cinnamon and cumin seeds and cook for 2 hours on low, adding half a cup of water every 20 minutes.

    Once the meat is fully softened, remove the meat from the liquid and strain the broth and keep aside.

    In another pot, caramelize 3 tsp of sugar until it is a light nutty color and add in 1 teaspoon of ground cardamom powder and 1 tsp of garam masala powder.

  6. Add in the reserved liquid and set aside.
  7. Place the rice in a large pot and add the broth over the rice, mix and top with sprinkled cardamom and garam masala.
  8. Place meat over the rice in a single layer. Add the reserved carrots, raisins and chopped peach on top of the meat.
  9. Cover pot tightly with a kitchen towel and lid. Cook for 15 minutes on a medium heat them steam for a further 15 minutes.
  10. Garnish with the toasted slivered almonds, pistachios and Raisins and dried apr
<a href="https://naqiyahmayat.com/author/admin/" target="_self">Naqiyah Mayat</a>

Naqiyah Mayat

Author & Creative Entrepreneur

Naqiyah Mayat is a connoisseur of luxury, elegance and beauty. Her lifestyle brand is built around a philosophy of sophistication and aspiration.



Share the love

Cooking is about family, about sharing and about love. Share the love with your family.

Simple how-to

With full-page, simple how-to page spreads; you’re a click away from filling your home with wondrous aromas.


Masala Chicken, Mielie Meal Roti, Rasmalaai, Mother-in-Law’s Punch, Dokla and Punjabi Samoosas.