Eid Special Recipe it's Afghani Biryani : fragrant rice, tender meat, spices, and caramelized onions make it beloved in Afghan cuisine, symbolizing hospitality.

Afghan Afghani Biryani is renowned for its rich flavors and meticulous preparation, featuring fragrant basmati rice, tender meat, aromatic spices, and caramelized onions. This dish is celebrated in Afghan cuisine for its distinctive taste and cultural significance, often served during special occasions as a symbol of warmth and hospitality.

Here's a recipe for Afghani Biryani:

Ingredients:

For the Rice

• 2 cups Basmati rice
• 4 cups water
• 1 cinnamon stick
• 2-3 green cardamom pods
• 4-5 cloves
• Salt to taste

For the Meat Marinade

• 500g (about 1 lb) boneless lamb or chicken, cut into cubes
• 1 cup plain yogurt
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (adjust to your spice preference)
• Salt to taste
• 2 tablespoons vegetable oil

For the Biryani

• 2 large onions, thinly sliced
• 1/2 cup vegetable oil
• 1/4 cup raisins or dried apricots (optional)
• 1/4 cup slivered almonds (optional)
• Saffron threads soaked in 2 tablespoons of warm milk (for coloring)
• Fresh cilantro and mint leaves for garnish

Instructions

Marinate the Meat

1- In a mixing bowl, combine the yogurt, ginger paste, garlic paste, ground cumin, ground coriander, turmeric, chili powder, and salt.

2- Add the meat cubes to the marinade, making sure they're well-coated.

3- Cover and refrigerate for at least 2 hours, or preferably overnight.

Prepare the Rice

1- Rinse the Basmati rice in cold water until the water runs clear.

2- In a large pot, bring 4 cups of water to a boil.

3- Add the rice, cinnamon stick, green cardamom pods, cloves, and salt.

4- Cook the rice until it's 70% done (it should still have a slight bite).

5- Drain the rice and set it aside.

Fry the Onions

1- In a large skillet or pan, heat the vegetable oil over medium heat.

2- Add the thinly sliced onions and cook until they turn a deep golden brown and crispy.

3- Remove half of the fried onions and set them aside for garnish.

Cook the Meat

1- In the same pan with the remaining oil, add the marinated meat and cook until it's browned on all sides and cooked through.

2- Remove the meat from the pan and set it aside.

Assemble the Biryani

1- In a large, heavy-bottomed pot or a Dutch oven, layer the biryani. Start with a layer of partially cooked rice, followed by a layer of meat, saffron milk, and a sprinkle of fried onions.

2- Repeat the layers until all the rice, meat, and saffron milk are used up.

3- Top the biryani with the reserved crispy fried onions, raisins or dried apricots, and slivered almonds.

Dum Cooking

1- Cover the pot with a tight-fitting lid or seal it with dough to ensure no steam escapes.

2- Cook on low heat (dum) for about 20-30 minutes. This allows the flavors to meld, and the rice and meat to finish cooking gently.

Serve

1- Carefully fluff the Afghani Biryani with a fork, garnish with fresh cilantro and mint leaves, and serve hot.

Enjoy your homemade Afghani Biryani, a fragrant and flavorful delight that's sure to impress your family and friends!

Nutritional Values:

Here are approximate nutritional values for the ingredients used in the Afghani Biryani recipe. Please note that these values can vary based on specific brands, cooking methods, and portion sizes.

For the Rice (per 1 cup, cooked):

• Calories: 205
• Carbohydrates: 45 grams
• Protein: 4 grams
• Fat: 0.4 grams
• Fiber: 0.6 grams

benefits: Basmati rice is a long-grain rice known for its fragrance and distinct flavor. It is lower in calories compared to other types of rice and is a good source of carbohydrates and some essential nutrients like iron and B vitamins.

For the Meat (per 100g, boneless chicken or lamb):

• Calories: 143 (chicken) / 250 (lamb)
• Protein: 31 grams (chicken) / 26 grams (lamb)
• Fat: 3.6 grams (chicken) / 20 grams (lamb)
• Saturated Fat: 1 gram (chicken) / 9 grams (lamb)
• Cholesterol: 85 mg (chicken) / 81 mg (lamb)

benefits:

For Yogurt (per 1 cup):

• Calories: 150
• Carbohydrates: 12 grams
• Protein: 8 grams
• Fat: 8 grams

benefits:

• Rich in calcium and protein
• Contains probiotics, beneficial for gut health

For Vegetable Oil (per 1 tablespoon):

• Calories: 120
• Fat: 14 grams

benefits:

• Provides essential fatty acids
• Source of Vitamin E, an antioxidant

For Onions (per 100g, raw):

• Calories: 40
• Carbohydrates: 9 grams
• Fiber: 1.7 grams
• Protein: 1.1 grams

benefits:

• Good source of Vitamin C and fiber
• Contains antioxidants, including quercetin

For Raisins (per 1/4 cup):

• Calories: 108
• Carbohydrates: 28 grams
• Fiber: 1 gram
• Sugar: 17 grams

benefits:

• Natural source of sugars for quick energy
• Contains iron and potassium

For Slivered Almonds (per 1/4 cup):

• Calories: 206
• Carbohydrates: 7 grams
• Protein: 7 grams
• Fat: 17 grams
• Fiber: 4 grams

benefits:

• Good source of Vitamin E and healthy fats
• Contains magnesium and protein

For Saffron (per 1 teaspoon):

• Calories: 0
• Carbohydrates: 0
• Fiber: 0

benefits:

• Adds flavor and color
• May have antioxidant properties

For Milk (per 1 cup):

• Calories: 122
• Carbohydrates: 12 grams
• Protein: 8 grams
• Fat: 5 grams

benefits:

• Good source of calcium and Vitamin D
• Contains protein and other essential nutrients

Please note that these values are approximate and can vary depending on the specific brands and ingredients you use. Additionally, the portion sizes in the recipe can impact the overall nutritional content of the dish. It's always a good idea to check the nutrition labels on the products you use and adjust the values accordingly based on your recipe and serving sizes.