Chicken Biriani
chicken, diabetic, indian, main dish, rice
2 large onion; peeled
2 centiliter garlic; crushed
2 inch piece gingerroot; fresh peeled
2 tablespoon curry powder
1 teaspoon turmeric
4 tablespoon natural yogurt
1 salt to taste
1 fresh gournd pepper to taste
6 green cardamoms
1 cinnamon stick
2 cup brown basmati rice; l-grain if basmati is not
2 cup ordinary brown rice
3 1/4 cup water
1 lemon wedges; to serve
1 fresh coriander; to serve
Thinly slice 1 onion and set it aside. Cut the other onion into chunks, then puree it to a paste with the garlic, gingerroot, curry powder, turmeric and yogurt. If you do not have a blender or food processor, then grate the onion and gingerroot and mix with the other ingrededients. Add plenty of seasoning, then spoon this mixture over the chicken thighs, spreading it evenly over them and turning to coat all sides. Cover and chill for 1-24 hours, the longer the better. >>> Part 170 of 285...
Adapted from Quick & Easy Diabetic Menus, Betty Wedman 1993 Shared but not tested by Elizabeth Rodier Feb 94
Yield: 4 nice folks