Emperor's chicken biryani

Yield: 6 Servings

Measure Ingredient
½ cup Vegetable oil
3 Medium onions, chopped fine
2 Cloves of Garlic, chopped
1 ounce Fresh ginger, chopped
¾ pounds Boneless chicken
2 Brown Cardamon pods
4 Whole Cloves
14 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 Bay Leaves
¾ cup Plain yogurt
1 Saffron rice recipe
1 Biryani recipe
1 Tomato slices
1 Green pepper rings
1 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.

Posted to CHILE-HEADS DIGEST V3 #157 Date: Tue, 12 Nov 1996 10:03:10 +1000 (EST) From: "I. Chaudhary" <imranc@...>

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