Afghani Biryani My Recipebox:

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Author Vahchef Servings 0 persons
Published September 21, 2007 Cooking Time (mins)
Main Ingredient Rice Preparation Time mins


Recipe of Afghani Biryani

Ingredient Name Quantity Unit
Cinnamon Stick (Dal Cheeni)  1 Numbers
(Long)  10 Clove
Whole Cardamom Seeds (Ilaichi Danay)  10 Numbers
Raisins (Kishmish)  
Almonds (Baadaam)  
Tomatoes  7 Numbers
Carrot  1 Numbers
Onion  1 Numbers
Basmati Rice  2 Cup
Chicken  1 Numbers
Cumin Seeds (Saabut Sufaid Zeera)  1/2 Teaspoons
Salt   To Taste
Black Pepper Powder (Pisi Kaali Mirch)   To Taste
Cooking Oil  

  1. Saute the onions and carrot in cooking oil. Add the chicken and mix. Then add the: cardamom seeds, cloves, cinnamon stick, cumin seeds, salt and black pepper and mix. Continue to fry until the chicken is half done.
  2. When the chicken is half done, add the tomato puree and mix. Continue to cook over low heat with pot covered, until the chicken is well done.
  3. Separately in a different pot, boil rice in water until cooked and drain.
  4. Finally cover rice with chicken and spices and let cook covered on very low heat for 5 minutes.
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