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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