Biriani > Casmith@interlog.com
beef, chicken, indian
6 chicken legs, skinned and
1 cut up (keep the bones) or
2 lb beef, boiled for 1 hour
1/2 cup plain yogurt
2 teaspoon ginger
2 teaspoon garlic
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon turmeric
4 tablespoon oil
1 can tomato paste
1 large tomato, chopped
3 green onions, chopped
1/2 medium green pepper, chopped
2 tablespoon lemon juice
2 teaspoon garam masala
1 cup fried onions
1 salt
1 teaspoon chilli powder
2 1/2 cup basmati rice, washed
7 cup water
2 tablespoon salt
2 tablespoon oil
3 cloves
1 cinnamon stick
4 peppercorns
1 teaspoon jeera seeds
Mix the first eight ingredients together and cook, covered, in a medium pot until the chicken is done.
Heat oil in a frying pan. Add thenext five ingredients and fry for 1-2 minutes. Add mixture to the chicken and add 2 tsp garam masala* and 1 cup fried onions. Salt and 1 tsp chilli powder can be added also if desired.
Boil water. Add rice and salt and continue boiling until nearly, but not quite, cooked. Strain and place in a Corningware pot.
In a frying pan heat oil. Add cloves, cinnamon, peppercorns, and jeera seeds. When slightly brown pour over rice. Make a layered dish of rice-meat-rice-meat. Cover and place in Microwave oven for 10 minutes or conventional oven for 20 minutes at 375 F.
Christine casmith@interlog.com
Yield: 1 servings