Afghani Biryani Recipe

Cooking Directions

• STEP 1.Start by marinating the meat with yogurt, ginger-garlic paste, and spices for at least 2 hours.
• STEP 2.In a large pot, heat oil and sauté onions until golden brown. Remove half of the onions and set aside for garnishing.
• STEP 3.Add the marinated meat to the pot and cook until it is browned. Then, add water, spices, and salt. Bring it to a boil.
• STEP 4.Rinse the basmati rice and add it to the pot. Cook until the rice is 70% done. Drain the excess water.
• STEP 5.Layer the partially cooked rice over the meat in the pot. Sprinkle fried onions, raisins, and nuts on top.
• STEP 6.Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes, allowing the flavors to meld.
• STEP 7.Once done, gently fluff the rice with a fork and serve hot. Garnish with additional fried onions, if desired.

Cooking Tips

• For best results, marinate the meat for a longer duration to enhance the flavors.
• Soak the basmati rice in water for 30 minutes before cooking to ensure even cooking and fluffy grains.
• You can add saffron strands soaked in warm milk to the rice for an extra touch of aroma and color.

Storage and Serving

• Afghani Biryani can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, sprinkle some water over the biryani and steam it in a covered pan until heated through.
• Serve Afghani Biryani hot with raita (yogurt sauce) and a side of salad for a complete and satisfying meal.