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Chicken Breyani with Pineapple

Spicy breyani and the pineapple gives a lovely taste.


  • 500 ml rice
  • 125 ml lentil
  • 125 ml gram dhall
  • few strand of saffron
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  • 2 kg. chicken cut into pieces and dry
  • 30 ml ginger and garlic paste
  • 1 Tbsp. chili powder or masala
  • 3 Tbsp. yogurt
  • 1 small can pineapple
  • 1 large tomato chopped
  • 125 ml sunflower oil and ghee
  • 50 gram butter
  • 3 medium onion cut in rings
  • 8 small potatoes
  • 3 carrots sliced
  • extra spices
  • 3 cinnamon sticks
  • 4 peppercorn
  • 4 cardamom pods
  • 1 tsp. cumin seeds
  • 2 green chili
  • 2 whole garlic peeled and sliced
  • coriander leaves and curry leaves to garnish


Boil rice with saffron, dhall and lentils separately and drain and set aside. Marinate chicken with ginger and garlic paste, chill powder, tomato and yogurt for 1/2 an hour. Heat oil and fry the potatoes and remove. Fry carrots and remove. Fry onions and remove.

Heat oil and ghee and stir in the chicken and cook till the oil separates. Use a large pot and layer the rice, lentils, gram dhall, carrot, potatoes and chicken and pineapple.


Fry the extra spices till lightly brown and sprinkle on the rice mixture. Dot with butter. Cover and cook on low heat or in the oven at 355 degrees F. (180 degrees C) in the oven. Add a little water if you need the rice to cook to your satisfaction.

Garnish with fried onion, coriander and curry leaves when done.

Servings: 6 or 7
Time:30-35 Minutes Preparation Time
60 Minutes Cooking Time

Source: Homemade

By Dorty from SA

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