Chicken biryani
6 servings
Ingredients
| Quantity | 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 |
Directions
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.