Afghani style chicken biryani - a dish from the kitchen of Sher Shah Suri

The Greatest Chicken Biryani from Afghanistan

From the land of the Afghans, here comes the recipe for cooking a chicken biryani, aka Afghani style. This recipe was the favorite chicken biryani recipe of the famous emperor Sher Shah Suri.

TIME: It takes approximately 45 minutes to prepare this delicacy.

How to prepare the rice?

Soak the 3-4 cups of rice in water for 25 minutes. Next, boil the rice in hot water for around three minutes.

Drain out the excess water and park this utensil now. Proceed to the next steps.

What you need to gather?

One kilogram of sliced chicken. You can opt for boneless if you don't like bones.

Rice; quantity as specified above.

Half kilogram tomatoes. Sher Shah Suri loved tomatoes.

One cup of finely sliced onions.

Ghee - 4 to 5 table spoons.

Anar Seeds - one cup. Anar means pomegranades and salted cashew nuts.

Salt, as per your taste.

One table spoon of black pepper. Sher Shah Suri used to buy pepper from Kerala during the year 1538.

Steps to cook:

Make sure that the chicken is washed. Slice it, so as to make roads for the flavor to penetrate inside.

Add the Ghee in the pot, and then fry the sliced chicken along with onions in a deep pot. Add the salt as per your taste. Fry it on high heat for around 5 minutes.

Now add the tomatoes and stir the dish.Add the black pepper, and then cover the pot. This time, reduce the flame to low heat.

Next, in a new big flat metallic pot, pour half of the rice. This is layer 1.

Put the entire chicken on top of it. This is layer 2.

Pour the remaining rice on top. This is layer 3.

Cover the utensil/pot with a heavy metallic cover (or chakla) for 20 minutes. You may seal the top (optional) with wheat dough.

After 20 minutes, Sher Shah Suri's Afghani Biryani is ready. Pull it out with a serving spoon and pour it on a big royal plate. You may now add the pomegranade seeds and cashew nuts on top, to garnish the biryani.

Relish!