Harshita Sinha
1 cup basmati rice, 1 lb lamb/chicken , 2 onions, 2 cloves garlic, 1 tsp cumin, 1 tsp coriander, 1 tsp turmeric, 1 tsp chili powder, salt, 2 tbsp oil, 2 cups water, cilantro.
Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
Heat oil in a pan and cook the lamb or chicken until browned. Add onions, garlic, cumin, coriander, turmeric, chili powder, and salt. Cook until the onions are softened.
Add water to the pan and bring to a boil. Reduce heat and simmer for 10-15 minutes or until the meat is cooked.
In a large pot, create a layer of rice. Add a layer of the meat mixture, followed by another layer of rice. Repeat this process until all the ingredients are used up.
Cover the pot with a lid and steam the biryani over low heat for 10-15 minutes or until the rice is cooked and fluffy.
Serve the Afghan Biryani hot, garnished with fresh cilantro.