Marinade chicken with salt, ginger garlic paste and ¼ cup yogurt and leave for 30 minutes.
Heat oil and fry onion. Remove half onion in a plate and keep aside.
In remaining onion add marinade chicken, red chili powder, turmeric, garam masala powder, dry coriander and tomato. Cook it for 5 minutes.
Now add remaining yogurt and green chilies. Cook until chicken tender and thick masala left.
Stir in almond and pistachio; remove from heat.
Add lemon juice, salt, cloves and cinnamon in water and boil rice until 80% rice is cooked. Drain the water.
Now take a wide bottom cooking pan and spread a layer of chicken then rice, again chicken and rice.
Mix saffron in milk and sprinkle over rice. Simmer about 10-12 minutes.
Serve delicious birayni with raita and salad.
Pleasebe judicious and courteous in selecting your words.
Food Glossary |
Contact US |
Shipping & Returns |
Grocery Shop USA |
Wholesale Grocery |
myHenna USA |
VedicPro USA |
mySnacks USA |
Copyright © 2017 Direct Advert Media LLC an website design firm | All Rights Reserved