Not the one? See other Chicken Tikkas Recipes Barbecue Main Dish Very Low Carbs Main Dish Pakistani Main Dish Chicken Main Dish Spicy Main Dish Combine marinade ingredients and marinate chicken all day or overnight in refrigerator. Also combine dip ingredients and chill all day or overnight. Grill or broil chicken, 5-7 minutes per side, basting with marinade, until chicken is done and skin is crisp. Serve chicken with dip.
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Chicken Biryani Rice
2 cups basmati rice 1 1/2 lbs chicken pieces 1/2 cup milk 1 cup yogurt 3 thinly sliced onions 1 teaspoon ginger paste 1 teaspoon garlic paste 1 teaspoon green chili paste (adjust to taste, I use whole chillies and do not eat) 1/2 cup tomato puree 2 teaspoons red chili powder (adjust to taste) 1 teaspoon turmeric powder 2 teaspoons roasted cumin powder 1/2 teaspoon garam masala powder 1 pinch saffron 1 teaspoon coriander powder 2 tablespoons fresh cilantro leaves salt 7 tablespoons vegetable oil (adjust to taste)
Not the one? See other Chicken Biryani Rice Recipes Served Hot One-Dish Meal Indian One-Dish Meal Chicken One-Dish Meal Potluck One-Dish Meal Mix tomato puree, yogurt, ginger, garlic, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well. Marinate the chiken wiht this mixture and keep aside for this mixture and keep aside for 3 to 4 hours. Heat oil in a pan. Fry the onions until golden brown. The golden brown onions are a very very important step in Pakistani cooking. Do not make it less than golden brown. This is why you need the extra oil. Add the marinated chicken and cook for 10 minutes. Add 4 cups of water to the rice. Mix Saffron in milk and add it. Add the chicken pieces. Pressure cook the rice. Mix gently. Garnish with green coriander leaves and serve hot.