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Afghani Pulao Recipe

Afghani Pulao Ingredients:

  • Afghani Pulao Recipe

    Afghani Pulao Recipe

    1 huge onion chopped

  • poultry or mutton cubed
  • salt, soil black pepper
  • A couple of carrots grated
  • fifty percent a fistful regarding raisins
  • basmati rice and zeera (cumin seeds)

How to make Afghani Pulao

  • Fry one particular coarsely chopped onion inside oil until it really is golden brown.
  • Remove onion and also grind with a rough pulp.
  • Utilize same oil for you to brown your lamb/chicken pieces.
  • Give a cup approximately of drinking water, salt and pepper, simmer unti tender.
  • Eliminate the meat, along with add the ground onion to the stock. Cook till 1 cup of
    investment remains.
  • Grate Two carrots along with cook them in oil till brown. Include raisins and fry until
    plump. Empty and set aside.
  • Parboil the rice (facial boil until ing dente – do not completely prepare the rice!!) and
    also drain the rice. Place the rice into a large skillet.
  • Sprinkle zeera (cumin seeds). Pour the actual meat inventory over it as well as stir.
  • Covering the beef and half the carrot-raisin blend over rice.
  • Protect the pot tightly and set it inside a hot around for Forty mins.
  • Mix the rest of carrot-raisin mixture on top as well as serve.
  • Afghani Pulao is ready to serve.

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Afghani Chicken Karahi Recipe

Afghani Chicken Karahi Ingredients

  • Afghani Chicken Karahi Recipe

    Afghani Chicken Karahi Recipe

    1 1/2 kg chicken (make pieces)

  • 1 tbsp Ginger paste
  • 8 Green chilies, cut into the strips
  • 1 tsp Black pepper powder
  • 2 Onions cut into cubes
  • 3 Lemon
  • 2 tbsp White vinegar
  • Salt to taste
  • 1 Capsicum (cut into small pieces)
  • 1 tbsp Garlic paste
  • 6 cloves Garlic (cut each into half)
  • 1 cup Yogurt
  • 2 cup oil or ghee

How to make Afghani Chicken Karahi

  • Rub salt on chicken then wash it.
  • Now marinate chicken with above ingredients for thirty minutes.
  • In a wok heat oil and set inside it the marinated chicken with a cup of water and cook on medium flame.
  • When water dries up and chicken is tender, stir-fry I using a wooden spoon.
  • In the pan heat oil and brown onion inside it.
  • Pour this brown onion and oil in chicken wok to present ‘Baghar’.
  • This chicken Karahi is eaten with ‘Til’ (sesame) naan.
  • Afghani Chicken Karahi is ready to serve.
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Chicken Afghani Kebab Recipe

Chicken Afghani Kebab Ingredients

  • Chicken Afghani Kebab Recipe

    Chicken Afghani Kebab Recipe

    1 cup yoghurt shopping list

  • 1 1/2 tsp salt shopping list
  • 1/2 tsp Ground red or black pepper shopping list
  • 3 cl garlic, finely minced shopping list
  • 1 1/2 lb skinless chicken breast fillets. cut into kebab sized pieces. shopping list
  • Flatbread such as lavash,pita or flour tortillas shopping list
  • 3 x tomatoes, sliced shopping list
  • 2 x onions, sliced shopping list
  • 1 x lettuce shopping list
  • cilantro to taste shopping list
  • 2 x lemons or 4 limes, quartered shopping list

How to make Chicken Afghani Kebab

  • Mix yogurt, salt, pepper and garlic in a bowl.
  • Mix chicken with yogurt and marinate 1 to 2 hours at room temperature,or up to 2 days refrigerated.
  • Thread chicken on skewers and grill over barbecue.
  • Place bread on plates (if using tortillas, toast briefly over flame), divide meat among them.
  • top with tomato. lettuce, onion slices and cilantro and fold bread over. Serve with lemon or lime quarters for squeezing.
  • Chicken Afghani Kebab is ready to serve.

Time : 20 min

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Afghani Biryani Ruz Bukhari Recipe

Afghani Biryani Ruz Bukhari Ingredients:

Afghani Biryani Ruz Bukhari Recipe

Afghani Biryani Ruz Bukhari Recipe

  • 1 Whole Chicken (cut into serving pieces)
  • 2 cups Basmati Rice (washed & pre-soaked)
  • 1 Onion (peeled & chopped)
  • 1 Carrot (chopped)
  • 7 fresh Tomatoes (pureed in blender)
  • Almonds (Baadaam) (slivered & fried) (for garnish)
  • Raisins (Kishmish) (for garnish)
  • 10 Whole Cardamom Seeds (Ilaichi Danay)
  • 10 Cloves (Long)
  • 1 Cinnamon Stick (Darchini)
  • ½ tsp. Cumin Seeds (Saabut Sufaid Zeera)
  • Salt (to taste)
  • Black Pepper Powder (Pisi Kaali Mirch) (to taste)
  • Cooking Oil (as needed)

How to make Afghani Biryani Ruz Bukhari:

  • 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.
  • 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.
  • Separately in a different pot, boil rice in water until cooked and drain.
  • Finally cover rice with chicken and spices and let cook covered on very low heat for 5 minutes.
  • Garnish with fried Almonds and Raisins for a most exquisite and delicious taste
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Afghani Chicken Pulao Recipe

Afghani Chicken Pulao Ingredeints:

Afghani Chicken Pulao Recipe

Afghani Chicken Pulao Recipe

  • 500 g skinless chicken (cut into pieces)
  • 4 -5 pieces garlic
  • 1 teaspoon ginger, chopped
  • 2 medium onions (chopped)
  • 8 small whole cardamoms (Choti Ilaichi)
  • 1 teaspoon whole dried coriander
  • 1 teaspoon whole cumin seed (Saabut Sufaid Zeera)
  • 1 teaspoon clove (Longs)
  • 3 cinnamon sticks (Dal Cheeni)
  • 2 -3 green chilies (Hari Mirch, chopped)
  • 1 teaspoon red chili powder
  • 2 tomatoes (Pisi Lal Mirch, chopped)
  • 2 cups rice
  • 2 tablespoons cooking oil
  • 5 cups hot water

How to make Afghani Chicken Pulao:

  • Mix chicken, garlic, ginger, cloves, cinnamon, onion, whole dry coriander, small cardamoms, salt and water in large pot. Stir well and cook for 30 to 40 minutes on medium heat till the chicken is cooked.
  • Separate the meat from the stock and keep aside. The stock (yakhni) should measure 4 cups. If there is more, boil it down till you get 4 cups. If less add hot water to it to get 6 cups.
  • Heat oil in a heavy and large pot. when the oil is hot add onions. Fry till light golden.
  • Add chicken pieces, chopped tomatoes, green chillies, red chili and cumin seed. Stir well Cook on medium flame till its turn in light golden.
  • Now add stock/ Cook till the mixture comes to a boil, then add rice. Add stock and cover. Stir gently to mix all ingredients. Cover with a tight fitting lid. Lower heat and allow to cook for about 10 minutes or until rice is tender but yet firm.
  • Place pan on a heavy griddle or tava and let cook for 10 to 15 minutes. To serve, place the rice in a large tray or platter.
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Afghani Mutton or Lamb Biryani Recipe

Afghani Mutton or Lamb Biryani Ingredients:

Afghani Mutton or Lamb Biryani Recipe

  • 1 kilogram lamb meat on the bone
  • 11 cloves
  • 1 large cinnamon sticks
  • 2 teaspoon salt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 8 cups water
  • 3 cups basmati rice good quality
  • 3/4 cup cooking oil
  • 1 large onion skinned & thinly sliced
  • 8 green cardamoms
  • 1 teaspoon cumin seeds zeera
  • 4 carrots, peeled and grated
  • ½ cup green raisins
  • ½ cup pine nuts.

How to make Afghani Mutton or Lamb Biryani:

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

Afghani Briyani Ingredients

  • 1 kilogram. lamb meat on the bone, cut into large pieces.
  • 5 cloves
  • 1large cinnamon stick
  • 2 teaspoon. salt
  • 1tbsp. ginger paste
  • 1 tablespoon. garlic paste
  • 8 cups water
  • 3 cups good quality saila rice
  • 3/4 cup cooking oil
  • 1 large onion skinned and thinly sliced
  • 1 inch piece cinnamon stick
  • 6 cloves
  • 8-10 green cardamoms
  • 1 teaspoon. cumin
  • 3-4 carrots, peeled and grated
  • 1/2 cup green raisins
  • 1/2 cup pine nuts

How to make Afghani Briyani

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

Afghani Biryani Ingredients:

  • 1 kilogram lamb meat on the bone
  • 11 cloves
  • 1 large cinnamon sticks
  • 2 teaspoon salt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 8 cups water
  • 3 cups basmati rice good quality
  • 3/4 cup cooking oil
  • 1 large onion skinned & thinly sliced
  • 8 green cardamoms
  • 1 teaspoon cumin seeds zeera
  • 4 carrots, peeled and grated
  • 1/2 cup green raisins
  • 1/2 cup pine nuts

How to make Afghani Mutton or Lamb Biryani

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

Ingredients:

  • Mince (Qeema) 1/2 kilogram
  • Iodized/Refined Salt 1 1/2 teaspoon
  • Chilli Powder powder 1 teaspoon
  • Black Pepper Powder 1 teaspoon
  • Garlic Powder paste 1 teaspoon
  • Ginger Powder paste 1 teaspoon
  • Onions (Pyaaz) chopped 1
  • Tomatoes (Timatar) cubed 2
  • Capsicum (Shimla Mirch) cubed 2
  • Oil (Tayl) for brushing as per taste

how to make Afghani Seekh Kabab

  • Grind mince (Qeema) with salt, ginger, garlic, and onion.
  • Let it stand in a cool place for an hour.
  • Place in a skewer, a small ball of mince, then a cube of tomato, then capsicum.
  • Repeat the same arrangement again, till the skewer is half filled.
  • B.B.Q the meat while brushing the meat with oil.

Prep Time: 60 mins
Cook Time: 15-30 mins
Serves: 6

Afghani Biryani Recipe

Ingredients:

  • 1 Whole Chicken (cut into serving pieces)
  • 2 cups Basmati Rice (washed & pre-soaked)
  • 1 Onion (peeled & chopped)
  • 1 Carrot (chopped)
  • 7 fresh Tomatoes (pureed in blender)
  • Almonds (Baadaam) (slivered & fried) (for garnish)
  • Raisins (Kishmish) (for garnish)
  • 10 Whole Cardamom Seeds (Ilaichi Danay)
  • 10 Cloves (Long)
  • 1 Cinnamon Stick (Dal Cheeni)
  • ½ tsp. Cumin Seeds (Saabut Sufaid Zeera)
  • Salt (to taste)
  • Black Pepper Powder (Pisi Kaali Mirch) (to taste)
  • Cooking Oil (as needed)

Method:

  • 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.
  • 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.
  • Separately in a different pot, boil rice in water until cooked and drain.
  • Finally cover rice with chicken and spices and let cook covered on very low heat for 5 minutes.
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