Chicken Biryani

Ingredients

1/2 cup vegetable oil 3 medium onions, chopped fine 2 cloves of garlic, chopped 1 oz fresh ginger, chopped 3/4 lb boneless chicken 2 brown cardamon pods 4 whole cloves 14 whole black peppercorns 2 tsp dried coriander 1 tsp cumin seeds 2 tsp white poppy seeds 2 tsp fresh lemon juice 1/2 tsp garam marsala 1/4 tsp cayenne pepper 1/2 tsp salt 2 tsp tomato paste 2 bay leaves 3/4 cup plain yogurt 1 saffron rice recipe 1 biryani recipe 1 tomato slices 1 green pepper rings 1 fresh coriander

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Preparation
 
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.

 

 
Servings: 6

 

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