Bhiryani Chicken 7 - Afghani

Other Regions - Afghani


Quantity Measure Ingredients Description
  As Required Almonds slivered and sliced
10 Whole Cardamoms  
1 Large Carrots pared and chopped
1 Large Chicken cut in serving pieces
1 Sticks Cinnamon  
10 Nos Cloves (spice)  
  As Required Cooking Oil  
1 Large Onion Peeled, and chopped
  As Required Pepper Powder  
  As Required Raisins cleaned
2 Teacup Rice, Basmati washed and presoaked
7 Medium Tomatoes Pureed in blender


1) Sauté 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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