Afghani Mutton Biryani

Afghani Mutton Biryani is easy to make and delicious in taste especially the uses of dry fruits makes its taste unique among other ordinary biryani. You may enjoy this easy homemade Afghani biryani recipe as a main course dish for lunch & Dinner. The special feature of afghani mutton biryani is that it is made with lamb meat. It depends upon your choice that whether you want to take the lamb meat boneless or on bones. You should use good quality basmati rice to make afghani mutton biryani. The meat is cooked finely with all the spices mentioned in the recipe. Carrots, pine nuts and raisins give the original afghani flavor to the afghani biryani recipe. The layer of pine nuts and carrots give this recipe a very nice aroma. Although it is believed that lamb meat is full of smell but this recipe will change your opinion. It is very tasty and every bit of the rice contained by afghani mutton biryani is juicy. You can serve this biryani with raita and salad. Afghani mutton biryani is not easily available in restaurants so here we are providing you with the amazing and unique recipe of afghani mutton biryani.

Recommended By Chef

20 To Prep

55 To Cook

06 Servings

Tips About Recipe

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Ingredients

Ingredients
1) 1 kilogram lamb meat on the bone
2) 11 Cloves
3) 1 large Cinnamon sticks
4) 2 Teaspoon Salt
5) Gnger Paste 1 tablespoon
6) 1 tablespoon Garlic paste
7) 8 cups Water
8) 3 cups basmati r Ice good quality
9) 3/4 cup cooking Oil
10) 1 large onion skinned & thinly sl Iced
11) 8 green Cardamoms
12) 1 Teaspoon Cumin seeds zeera
13) 4 Carrots, peeled and grated
14) ½ cup green Raisins
15) ½ cup Pine nuts.

How to make Afghani Mutton Biryani

METHOD:

Method
1. Cut meat into large pieces and wash thoroughly under cold tap water.
2. Place meat, cinnamon, cloves, salt, water, garlic and ginger in a large
heavy based sauce pan.
3. Bring to boil and skim off any scum that rises to the
top.
4. Reduce heat, cover and allow to boil gently for 40 to 45 minutes until
the meat is tender.
5. Meanwhile, put rice in a sieve and wash it thoroughly under running cold
tap until water runs clear.
6. Soak in plenty of water for 1½
hours.
7. Drain in a sieve and let it stand for a minute or two.
8. Fry nuts, raisins and carrots separately in 2 tablespoons of oil in a
small frying pan.
9. keep aside. Heat oil in a large heavy based pan, add onion
and while stirring frequently fry for 3-5 minutes.
10. Add cinnamon stick,cloves, green cardamoms, cumin, meat and 6 cups of stock, add water ifnecessary to make 6 cups.
11.Bring to boil and add rice to it.
12. Carefully stir once. Cover and reduce heat to medium and cook for 7-10 minutes.
13. Gently stir rice.
14. Do not stir to hard otherwise the rice will break.
15. Put a layer of carrot, raisins and pine nuts on the top of rice.
16. Cover with a tight fitting lid, reduce heat to very low and allow to cook for
another 7 - 10 minutes until rice is tender.
17. Fluff up rice with a fork, then transfer it into to a heated serving dish.
18. Serve with Raita.

Posted By: Aliumair,

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