Afghani
Biryani
Ingredients:
- 1 kg. lamb meat on the bone, cut into
large pieces.
- 5 cloves
- 1large cinnamon stick
- 2 tsp. salt
- 1tbsp. ginger paste
- 1 tbsp. garlic paste
- 8 cups water
- 3 cups good quality saila rice
- 3/4 cup cooking oil
- 1 large onion skinned and thinly sliced
- 1 inch piece cinnamon stick
- 6 cloves
- 8-10 green cardamoms
- 1 tsp. cumin
- 3-4 carrots, peeled and grated
- 1\2 cup green raisins
- 1\2 cup pine nuts
1. Wash meat thoroughly under cold water tap.
Place the 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 the heat, cover and allow
to boil gently for 40 to 45 minutes until the meat
is tender.
2. Meanwhile, put the rice in a sieve and wash it
thoroughly under running cold tap until the 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 the nuts, raisins and carrots separately in
2 tablespoons of oil in a small frying pan. keep
aside.
2. Heat oil in a large heavy based pan, add the
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 the rice to it.
Carefully stir once. Cover and reduce the heat to
medium and cook for 7-10 minutes. Gently stir the
rice. (Do not stir to hard otherwise the rice will
break.) Put a layer of carrot, raisins
and pine nuts on the top of the rice. Cover
with a tight fitting lid, reduce the heat to very
low and allow to cook for another 7 - 10 minutes
until rice is tender.
Fluff up the rice with a fork, then transfer it
into to a heated serving dish.
Serve with Raita.
