How to cook Afghani biryani

How to make Sindhi Biryani, Afghani Biryani, Hyderabadi, Lucknow and Bombay Biryani

Today, I will teach you the modern and the traditional recipes to cook Biryani of different kinds, so that you could become the girl that every guy wants to marry. And if you’re a man then well… marry me!

There is probably no Pakistani who has never eaten a meat (chicken, beef or mutton) biryani. It is very easy to make biryani by buying a National Biryani masala or Shan Biryani masala and doing some other standard cooking chores. But what actually makes you one of the few biryani experts is to know that the recipe to cook Sindhi Biryani, Bombay Biryani, Afghani Biryani or Hyderabad Biryani is quite different and could be done manually rather than buying those pre-packaged masalay.

Time required to make biryani: 30 – 60 minutes

Ingredients of Biryani

  1. Obvious things:
    1. Tomatoes
    2. Onions
    3. Meat – Chicken or beef or mutton
    4. rice
  2. Not so obvious things:
    1. “Masala”
    2. curry leaves
    3. lemon
    4. spices – any relevant spices e.g. red chilli, turmeric, salt
    5. food colour – most commonly used colour is yellow or orange but you could be a strange human being and use green or red

The trick to differentiate your biryani from other types lies in the type of “Masala” you make

Masala for Sindhi for Sindhi Biryani

alternate text Eat your Sindhi Biryani with a Sindhi topi
  • Fry onions until golden brown
  • Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukharay), salt, red chili powder, cloves, cardamoms, Black Pepper, (Kali Mirch), Cumin Seeds (Zeera), cinnamon, black cardamom pods and bay leaves to the remaining fried onions.
  • Boil potatoes separately
  • Now skip down to the general steps of cooking any biryani

Masala for Afghani Biryani

alternate text Eat your Sindhi Biryani with a Sindhi topi

Masala for Bombay Biryani

alternate text Eat your Sindhi Biryani with a Sindhi topi
  • Combine mutton or chicken with yoghurt, ginger-garlic, red chilli powder and green chillies, coriander, mint, lemon juice, plums and salt.
  • Mix well and set aside for half an hour.
  • Heat oil in a pan and fry onions till golden brown.
  • Now skip down to the general steps of cooking any biryani

Masala for Hyderabad

alternate text Eat your Sindhi Biryani with a Sindhi topi
  • Add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sauteed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice in a pan
  • Mix all of these ingredients thoroughly together
  • Now skip down to the general steps of cooking any biryani

Common steps of cooking any biryani

  1. Cook the meat
    1. Boil some water and drown the chicken in it (LOL)
    2. Let it boil until the chicken turns white from the inside
    3. Tip: You can poke the chicken with a fork to check it. Do not try to copy your mum and use your pseudo guessing skills
  2. Add Masala to the chicken
    1. Whichever paste you chose to make from the aforementioned methods, it is the time to add it in the chicken and let the khushboo of your biryani go around in the house.
    2. Do not forget to take the boiled chicken out of the saucepan and put it in a frying pan
    3. Let it cook for around 10 minutes now
  3. Prepare the rice
    1. Boil some water in a separate pan and drown the rice in it (again LOL)
    2. Take care in measuring the water level
    3. Tip: As a general rule of thumb, the water-rice ratio should be 2:1 e.g. Add two cups of water for one cup of rice
    4. Your rice should be done in about 15 -20 minutes and there should be no water left in the rice. If you respected the water-rice ratio then the rice should be looking really nice and phulay phulay.
    5. You can add a little salt and zeera if you want to

Note: Step 1 and 3 could be done side by side. You don’t have to be a lazy insaan and wait for the chicken to cook before you debunk the rice mystery. This step usually takes around 10 to 15 minutes.

  1. Add the chicken and rice in layers
    1. For some reason, this step has gained a unique popularity amongst the aunties who are actively looking for potential bahoo who can make a layered biryani. In fact, It is a very simple step.
    2. For some reason, this step has gained a unique popularity amongst the aunties who are actively looking for potential bahoo who can make a layered biryani. In fact, It is a very simple step.
    3. All you have to do is to take a separate utensil in which you wish to make your biryani
    4. Now add 1/4 of the rice that you have and then spread out 1/4 of the total chicken on top of it
    5. Now again cover the chicken with some more rice and then cover that rice with chicken
    6. Keep doing this until you run out of chicken and rice that you made initially. Ideally, repeat this step 4 times.
  2. Put your biryani on dhum
    1. For the lack of a better English word, we’ll stick to the traditional dhum. Dhum is basically when you put the biryani on a low flame after layering it.
    2. Cover the lid of the pan, or any other utensil that you are using, with a clean cloth and put it on firmly.
    3. Let the biryani stay on dhum for another 10 minutes
  3. Enjoy your biryani
    1. Turn the stove off and remove your biryani from dhum. Mix it well with a large spoon. And your biryani is ready!

Congratulations! You have become a biryani expert and have gained a vital skill that every other aunty is looking for. Make that Sindhi Biryani or Hyderabadi Biryani or Bombay Biryani or Afghani Biryani and enjoy your homemade cooking.

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