Afghani biryani

Afghani biryani also known as Qabuli pilau is a one pot flavourful meal that is perfect for lunch, which is not spicy. 

3 tbsp olive oil for sautéing

3 medium onion diced 

2 to 3 cups of meat lamb or beef, cut into cubes

water

1 tbsp salt + 1/2 tsp to taste

1 1/2 tbsp + 1 tsp spice mixture 

2 to 3 carrots cut into matchsticks

1 tbsp sugar

1/2 cup raisins

3 cups basmati rice washed and soaked for about an hour

For the spice mixture

2" cinnamon stick

1 1/2 tbsp cumin seeds

6 to 7 green cardamom seeds

3 to 5 cloves

2 black cardamom seeds optional

1 tsp caraway seeds optional

1 tsp black pepper

Grind the spices to make a fine powder.

Heat oil is a cast iron pan and sauté the carrots until it is soft and looks golden, add the sugar and when it dissolves remove the carrots and set aside. Add the raisins to the oil and when it plumps remove it from the pan and keep it with the carrots. 

Add the sliced onions and sauté it till it is translucent, then add the meat and sauté it until the colour changes. Add 1 1/2 tbsp of the spice mixture with 1 tbsp of salt and mix it. Then add water until the meat is covered. Cook on medium low heat covered for about 40 to 50 minutes until the meat is tender and cooked.

Remove the meat from the stock and keep it aside. Add the soaked rice into the stock, 1/2 tsp of salt and 1/4 cup of water if needed. The amount of stock water should be about an inch more than the rice. Let the cook covered for about 10 to 12 minutes.

The rice will be about half cooked. Add the cooked meat and 1 tsp of the remaining spices and mix the rice gently. Then add the carrots and raisins over it, seal with the tight fitting lid and cook on low heat for about 10 to 15 minutes. Serve the rice hot with salad or raita. 

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