Friday, April 16, 2010

Afghani biryani

Afghani biryani known as Qabuli pilau is a tasty rice dish not spicy. I followed a recipe from this website with some alteration to make it a quick meal.

1 tbsp vegetable oil for sautéing

1 medium onion diced 

2 cups or 454 g chicken, lamb, beef, cut into cubes
2 cups or 
480 ml water

2 tsp salt

1 1/2 tsp cinnamon

1 1/2 tsp cardamom

1 1/2 tsp cumin

3 carrots sliced thinly

1 tsp sugar

1 cup or 240 g raisins

2 cups or 480 ml basmati rice

Heat oil and sauté the onions until fairly dark. Add the meat and brown lightly. Add the water, one teaspoon of salt and the spices. Cover and simmer until the meat is tender for about one hour. Drain the meat setting the juice aside. Mix the carrots with sugar and fry in about 1/4 cup of oil until lightly browned. Remove from oil. Add the raisins to the oil, when it swells remove.
In a large pot, bring the reserved meat juice to a boil and add the rice, the remaining salt and enough boiling water 1" above the rice. Cook until the water is absorbed and the rice is tender, not mushy. Mix in the meat, carrots and raisins. Place in a large casserole dish, cover with foil and bake at 300F for 30 to 60 minutes. Add water if needed make sure the rice is not sticking to the dish.

I added half cooked rice to the meat juices and cooked the rice full. Added the carrots, raisins and meat to the rice and baked for 30 minutes.
This recipe goes to MKMW Afghanistan.
All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First


  1. This looks like such a delicious dish! I love the spices you used!

  2. the biriyana looks delicious. Must try out.


Thank you for commenting :)