Wednesday, March 19, 2014
Afghani Biryani
Afghani Biryani
Ingredients
- Rice 300 gm
- Mutton ½ kg
- Onion 1
- Green cardamom 5 – 6
- Green chilies 3 – 4
- Eggs 4
- Cloves ½ tsp
- Whole red chilies 5
- Cashew nuts 25 gm
- Cinnamon 2 sticks
- Ginger garlic paste 1 tbsp
- Ghee ¼ cup
- Saffron 1 small pack
- All spice powder 2 tsp
- Coriander leaves ¼ bunch
- Mint leaves ¼ bunch
- Salt to taste
- Kewra 2 tbsp
- Yellow color as required
Method
- Grind together 5 whole red chilies, 25 gm walnut and a little water.Marinate ½ kg mutton with a little salt and a little ginger garlic paste. Heat ¼ cup ghee in a wok, add 1 chopped onion and fry till golden brown. Remove a little brown onion and keep aside.
- Now add cashew nut paste in pan, also add meat and 1 tsp all spice. Fry well till its color is changed.Then add 1 – 1 ½ cup water, 3 – 4 green cardamoms, ½ tsp cloves and 2 cinnamon sticks. Cover and cook on low flame.
- Separately boil 300 gm rice with salt, water and 3 – 4 green chilies till half done.Drain out extra water and keep the boiled rice aside.When the meat is done, spread top with coriander leaves, mint leaves and boiled egg slices.
- Now spread boiled rice on top. Sprinkle with yellow color, 2 tbsp kewra and saffron.Simmer for 10 – 12 minutes, dish it out and serve hot.
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