Mumbai Biryani Recipe in Afghanistan | unseen street Food in Jalalabad

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu offers a plant-based option, while chickpeas provide a budget-friendly protein.

biryani masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blends can be healthier and tailored to taste, while curry powder is often less expensive.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option, while vegetable oil is more economical.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto seeds

Turmeric provides color and health benefits, while annatto seeds are a cost-effective alternative.

Marinate chicken with yogurt, ginger, garlic, and biryani masala for at least 1 hour.

Heat ghee in a large pot over medium heat until shimmering.

Add sliced onions and sauté until golden brown, about 10 minutes.

Stir in marinated chicken and cook until no longer pink, about 5-7 minutes.

Add chopped tomatoes and green chilies; cook until tomatoes soften, about 3 minutes.

Layer partially cooked basmati rice over the chicken mixture.

Dissolve saffron in warm water and drizzle over the rice.

Sprinkle mint and coriander leaves on top of the rice.

Cover the pot with a tight-fitting lid and cook on low heat for 30-40 minutes.

Remove from heat and let it rest for 10 minutes before serving.

Garnish with fried onions and serve with lemon wedges.

Cooking Techniques

Spice Level:

Allergens