5 TIPS ABOUT CHICKEN BIRYANI YOU CAN USE TODAY

Transfer the black chickpeas in to the saucepan, stir, and allow the liquid to simmer off. Once it's simmered off, increase the garam masala and mix once more. The spices will coat the chickpeas in a very delicious dry sauce.Halwa was usually served for a "dessert" to our breakfast, usually after a bowl of Chivda or on the temple as prasad while in