Afghani Biryani

Afghani Biryani

Ingredients

1 kilogram lamb meat on the bone
5 cloves
1 large cinnamon sticks
2 teaspoon salt
1 tablespoon ginger paste
1 tablespoon garlic paste
8 cups water
3 cups basmati saila rice, good quality
3/4 cup cooking oil
1 large onion skinned & thinly sliced
1 inch piece cinnamon stick
6 cloves
8 green cardamoms
1 teaspoon cumin seeds, zeera
4 carrots, peeled and grated
1/2 cup green raisins & 1/2 cup pine nuts


Directions

1- Cut meat into large pieces and wash thoroughly under cold tap water.
Place meat, cinnamon, cloves, salt, water, garlic and ginger in a large
heavy based sauce pan. Bring to boil and skim off any scum that rises
to the top. Reduce heat, cover and allow to boil gently for 40 to 45
minutes until the meat is tender.

2- Meanwhile, put rice in a sieve and wash it thoroughly under running
cold tap until water runs clear. Soak in plenty of water for 11\2
hours. Drain in a sieve and let it stand for a minute or two.

3- Fry nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside.

4- Heat oil in a large heavy based pan, add onion and while stirring
frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green
cardamoms, cumin, meat and 6 cups of stock, add water if necessary to
make 6 cups. Bring to boil and add rice to it. Carefully stir once.
Cover and reduce heat to medium and cook for 7-10 minutes. Gently stir
rice. (Do not stir to hard otherwise the rice will break.) Put a layer
of carrot, raisins and?pine nuts on the top of rice. Cover with a tight
fitting lid, reduce heat to very low and allow to cook for another 7 -
10 minutes until rice is tender.

5- Fluff up rice with a fork, then transfer it into to a heated serving dish.

6- Serve with Raita

7- This recipe serves 6 people.

8- Preparation Time: 20 minutes.

9- Cooking Time: 55 minutes

itnay saray ingredients :O
nice sharing.........