Chicken biryani

Yield: 6 servings

Measure Ingredient
½ cup Vegetable oil
3 eaches Medium onions, chopped fine
2 eaches Cloves of Garlic, chopped
1 ounce Fresh ginger, chopped
¾ pounds Boneless chicken
2 eaches Brown Cardamon pods
4 eaches Whole Cloves
14 eaches Whole Black Peppercorns
2 teaspoons Dried Coriander
1 teaspoon Cumin seeds
2 teaspoons White poppy seeds
2 teaspoons Fresh lemon juice
½ teaspoon Garam Marsala
¼ teaspoon Cayenne Pepper
½ teaspoon Salt
2 teaspoons Tomato Paste
2 eaches Bay Leaves
¾ cup Plain yogurt
1 each Saffron rice recipe
1 each Biryani recipe
1 each Tomato slices
1 each Green pepper rings
1 each Fresh coriander

Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours. Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often. From The Gazette 91/01/30.

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