Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Biryani Fancy


Issue Date 31 Dec - 06 Jan, 2016 at 2:00 PM

Afghani Mutton Biryani

Afghani Mutton Biryani
Ingredients

• 1kg lamb meat on the bone
• 11 cloves
• 1 large cinnamon stick
• 2tsp salt
• 2tbsp ginger-garlic paste
• 3 cups rice, soaked for an hour
• Oil
• 1 large onion,
thinly sliced
• 8 green cardamoms
• 1tsp cumin seeds
• 4 carrots, grated
• 1/2 cup green raisins
• 1/2 cup pine nuts

Method
Cut meat into large pieces and wash thoroughly under cold tap water, place it along with cinnamon, cloves, salt, water, ginger-garlic paste in a large heavy based sauce pan. Bring to boil and skim off any froth that rises to the top. Reduce heat, cover and allow boiling gently for 40-45 minutes until the meat is tender. Drain the rice and let them stand for a minute or two. In a small pan, fry nuts, raisins and carrots separately and keep aside. Heat oil in a large heavy based pan; add onion, stirring frequently, fry for three to five minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and six cups of stock. Bring to boil then add in rice. Carefully stir once, cover and reduce heat to medium and cook for seven to 10 minutes. Put a layer of carrot, raisins and pine nuts on top of the rice, cover with a tight fitting lid, reduce heat to low flame and allow to cook for another seven to 10 minutes until rice is tender. Fluff up rice with a fork, then transfer it into a serving dish.





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