Afghani Mutton Biryani is simple to prepare and pleasant to eat, especially because the addition of dry fruits distinguishes it from other types of biryani. The meat is finely cooked with all of the aromatic spices. Aside with aromatic spices and herbs, this mutton biryani recipe includes pine nuts and raisins that gives it an Afghani touch. The coating of pine nuts and carrots adds a pleasant scent to this Biryani. The mutton and rice are cooked together, but without the added gravy (Yakhini). It is incredibly excellent, and every grain of rice and mutton chunks in Afghani Mutton Biryani is moist and deliciously juicy. The peculiar mutton biryani recipe requires patience, but it is well worth it.
The word ‘birian’, which means ‘fried before cooking’, is derived from Persian. While the Mughals are frequently linked to the dish of biryani, an intriguing legend links Mumtaz Mahal to its origins. The chef was tasked by the queen, who served as the inspiration for the Taj Mahal, to create a dish that would supply the royal army with a balanced diet. As a result, Biryani was created. Because this not so famous Afghani cuisine is not easily found on menus, here is an outstanding and traditional recipe for Afghani Mutton Biryani. The Afghani Mutton Biryani goes well with onion and tomato-based salad, cold raita and mint chutney. Prepare this delish for a family get together or for a scrumptious lunch.
Here’s the recipe for Afghani Mutton Biryani.
Preparation time: 3 hours
Cooking time: 55 minutes
Servings: 6
Ingredients:
• 1 kg Mutton
• 10 cloves
• 1 long cinnamon stick
• 2 tsp salt
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 8 cups water
• 3 cups basmati rice
• ¾ cup oil
• 2 onions (large and thinly sliced)
• 8 green cardamoms
• 1 tsp cumin seeds
• 4 carrots (peeled and grated)
• ½ cup raisins
• ½ cup pine nuts
Mutton Biryani
• Chop the lamb into large chunks and wash thoroughly with cold water.
• In a large and wide pot having a thick bottom, combine the meat chunks, cinnamon, cloves, salt, water, garlic and ginger.
• Bring to a boil, and skim any scum that appears on the surface.
• Lower the heat, cover the pot, and let it simmer gently for 45 minutes or until meat becomes tender.
• In the meantime, wash, rinse and soak the rice in enough water for 2 hours.
• Drain through a sieve, then leave it to stand for a few minutes.
• Heat some oil in a pan and add the nuts, raisins and carrots. Fry them well. Keep aside.
• In a large, heavy-bottomed pan, heat oil. Add sliced onions and cook for 5 minutes, stirring constantly.
• Combine the meat along with the spices and further add cinnamon stick, cloves, cumin, green cardamoms and enough stock.
• Bring to a boil and stir in the rice.
• Cover with the lid and cook for 10-12 minutes over low to medium flame.
• Lightly mix the rice.
• Cover the rice with a layer of fried carrots, raisins and pine nuts.
• Cover with a tight-fitting lid and stick the flour dough on the edges. Cook the rice over very low heat for an additional 10 minutes or until it turns soft.
• Finally, turn off the heat and set aside for 20 minutes. Turn it upside-down and fluff rice with a fork and transfer to a bowl.
• Serve hot and enjoy with chilled raita or a glass of lassi.
