Chicken Biryani

• 1/2 c Vegetable oil
• 3 Medium onions, chopped fine
• 2 Cloves of Garlic, chopped
• 1 oz Fresh ginger, chopped
• 3/4 lb Boneless chicken
• 2 Brown Cardamom pods
• 4 Whole Cloves
• 14 Whole Black Peppercorns
• 2 ts Dried Coriander
• 1 ts Cumin seeds
• 2 ts White poppy seeds
• 2 ts Fresh lemon juice
• 1/2 ts Garam Marsala
• 1/4 ts Cayenne Pepper
• 1/2 ts Salt
• 2 ts Tomato Paste
• 2 Bay Leaves
• 3/4 c Plain yogurt
• 1 Saffron rice recipe
• 1 Biryani recipe
• 1 Tomato slices
• 1 Green pepper rings
• 1 Cilantro

Instructions

1. 1

   Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned.

2. 2

   Add ginger, fry another minute or two, then transfer mixture to a large bowl.

3. 3

   Add chicken.

4. 4

   Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.

5. 5

   Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt.

6. 6

   Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.

7. 7

   Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often.

8. 8

   From The Gazette 91/01/30.