Tuesday, October 19, 2010

Afghan Rice

I love a good biryani but I dont love the long and arduous preparation time. That is until I discovered the recipe for Afghan rice. Some call it the poor man's biryani. There's nothing "poor" about the taste. It is rich in flavour just like any good biryani should. I normally make mine without any meat which in turn cuts the cooking time even further.

Please give this a try...it is sooo worth your time ( not too much of it is required in this case)


• 2 1/2 cups basmati rice
• medium onion (chopped or sliced)
• 1 tsp cumin seeds
• tsp chili powder (optional)
• 1cup oil
• Lamb meat or chicken (optional)
• 2 – 3 carrots
• 1 cup raisin
• 1 cup almond


· Heat the oil in a saucepan, add the onion, sauté until brown, do not burn.
Add the shredded carrot and fry until caramelized.
· Add the chicken (optional), chili, mix then add water (3-4 cups), cook for 30 minutes.
· Soak the rice for 30 minutes and drain.
· Fry the almond to golden brown, remove with slotted spoon, fry the raisins until buffs, remove.
· Add the rice, almond, raisins, and the cumin seeds, bring to boil until most of the liquid is absorbed, fluff the rice with a fork, reduce the heat to low, cover, cook for 20 minutes.

Serve with chopped fresh coriander. As seen above, served with Lamb kofta and Kangkung Belacan (water spinach cooked in belacan)

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