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Qubuli Uzbaki

  • 4
  • 13
  • 10min
  • 80min

The USP of this biryani is that there are no green/red chillies. It has carrots and of course, lots of dry fruits! This is a welcome change from the biryani that has loads of chillies or garam masala.

Ingredients

Ingredients

Cooking Steps

Preparation

Step 1 :

Soak rice in water.

Step 2 :

Heat ghee in a kadhai and fry the onions until they're light brownish in colour. Drain excess oil and keep aside. This should become crisp. In the same ghee, fry raisins till they become light brown in colour. Don't discard the ghee.

Step 3 :

Heat oil and fry the chicken a bit and then double the quantity of water based on the rice taken. Bring to boil. Separate stock and chicken.

Step 4 :

In a degh (pot like vessel), heat ghee and fry the carrots until they change colour.

Step 5 :

Add the rice first and then and stock until it is about half an inch above the water level.

Step 6 :

Crush half the onions and add above the water.

Step 7 :

Add the chicken on the top.

Step 8 :

On top of the chicken, add the rest of the fried onions, fried raisins, cashews and pistachios.

Step 9 :

Pour the saffron water and remaining ghee.

Step 10 :

Close the degh with atta and let it cook on a low flame in dum for about an hour.

Shop Ingredients

Qubuli Uzbaki

  • Serving is calculated as per the quantity mentioned in the recipe.
  • Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

  • Serving is calculated as per the quantity mentioned in the recipe.
  • Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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  • Serving is calculated as per the quantity mentioned in the recipe.
  • Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

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