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Mastawa By Chef Harpal Singh Sokhi


Mastawa is a simple rice dish popular in Afghanistan and Pakistan. Chef Harpal Singh Sokhi brings the recipe of this simple yet complete meal to your kitchen.
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Cooking Time

60 - 120 Min

Meal Type


Preparation Time

10 Min



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  • For Mastawa

    • 1/4 cup oil

    • 2 onions

    • 700 gm preserved Lahndi meat

    • 1 cup soaked chickpeas

    • 1 tbsp chopped garlic

    • 1 tsp crushed black pepper

    • salt to taste

    • 1 tsp turmeric powder

    • 8 cups water

    • 1 carrot

    • 1 potato

    • 1 cup soaked short grain rice


  1. 1

    Add oil in a pan. When the oil heats up, add chopped onions and cook for 2 minutes.
  2. 2

    Meanwhile cut the preserved Lahndi meat into small pieces and add to the pan. Cook for 3-4 minutes.
  3. 3

    Now add the soaked chickpeas, chopped garlic, crushed black pepper, salt and turmeric powder and stir for 2-3 minutes so that the masalas do not burn.
  4. 4

    Next, add water, mix well and cover the pan with a lid. Allow this to cook for 1 hour.
  5. 5

    After 30 min, add chopped cubes of carrots and potatoes to the pan, again cover the pan and cook.
  6. 6

    After 1 hour, add the soaked short grain rice and water, mix well, cover with lid and allow it to cook for another 15 min.
  7. 7

    Mastawa is ready. Serve it with chutney and Greek yogurt.

Mastawa is quite similar to Indian khichadi. Its usually made with Lahndi, a dried meat that is rubbed with salt and asafoetida to preserve it during the winter months. It was believed that Pashtuns who travelled from Afghanistan to Pakistan in to India had to carry rations as nothing was available in the Khyber Pass so they carried Lahndi and rice to make Mastawa.

Mastawa is filling and nutritious and perfect for a long journey. It is simple, delicious and nourishing for the cold winter months.

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