**But if you would like to share any tips, you’re more then welcome to, since this is my first time making biryani :sid:. Like how do you make the carrots sweet? Or What are the best nuts to use? etc.
But my main question is SIDES! What type of dahi or ritha goes on the side of this type of biryani? What type of salad? Any chutney? I would like to keep it as traditional as possible to Afghani cuisine.
Thank you. And whatever it turns out to be, I shall share pics :hehe:**
I've cooked Afghani biryani a lots of times....I've been experimenting to make it more tasty (and a little pakistani touch... mirchii). Everyone loves to eat it!!! It's so delicious! And very easy to make.
I had Afghani/Kabuli Pulao some months back at a very traditional Afghani Restaurant and they served 'Channa daal' with it. In small bowls. It was cooked dry (no gravy) and was a little spicy to go with the sweet and salty taste of the pulao. We were kinda amazed as to why they brought us daal when we didn't order it. When we told them we didn't want this, they said it's with the Pulao.
I love afghani food. It's so flavorful but not spicy. I love their brown rice and the yoghurt sauces. They serve it with yoghurt sauce which is a combo of mayo, yogurt, vinegar, and dill. Would love to get the proper proportions though. Their salad with yoghurt sauce is heavenly. Their eggplant dish is very flavorful. Haven't been successful in finding good recipes though. Please do post pics of your cooked dish and sides.
gaiaa