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Recipes >> Rice, Biryani, Pulao Recipes > Afghani Biryani by Chef Zakir Qureshi

Afghani Biryani

Afghani Biryani
Prep Time
20 Mins
Cook Time

50 - 55 Mins
Serves

4
Afghani Biryani prepared with cashew nut paste and boiled eggs. It's perfect to make as a tasty change when you get bored from same traditional biryani or pulao.
Viewed: 9578
Source:  Chef Zakir Qureshi
2 Ratings
3 out of 5 stars
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Ingredients

  • Rice 300 gm
  • Mutton ½ kg
  • Whole red chilies 5
  • Cashew nuts 25 gm
  • Ginger garlic paste 1 tbsp
  • Salt to taste
  • Clarified butter ¼ cup
  • Onion 1 (chopped)
  • All spice powder 2 tsp
  • Green cardamom 5 – 6
  • Cloves ½ tsp
  • Cinnamon 2 sticks
  • Green chilies 3 – 4
  • Coriander leaves ¼ bunch
  • Mint leaves ¼ bunch
  • Eggs 4 (boiled, sliced)
  • Yellow color as required
  • Kewra 2 tbsp
  • Saffron 1 small pack

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Cooking Directions

  1. Grind together whole red chilies, cashew nut and a little water.

  2. Marinate mutton with a little salt and ginger garlic paste.

  3. Heat clarified butter in a wok, add onion and fry till golden brown.

  4. Remove a little brown onion and keep aside.

  5. Now add cashew nut paste in pan, also add meat and 1 tsp all spice powder.

  6. Fry well till its color is changed.

  7. Then add 1 – 1 1/2 cup water, green cardamoms, cloves and cinnamon sticks.

  8. Cover and cook on low flame.

  9. Separately boil rice with salt, water and green chilies till half done.

  10. Drain out extra water and keep the boiled rice aside.

  11. When the meat is done, spread top with coriander leaves, mint leaves and boiled egg slices.

  12. Now spread boiled rice on top.

  13. Sprinkle with yellow color, kewra and saffron.

  14. Simmer for 10 – 12 minutes.

  15. Dish it out and serve hot.

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