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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