Chicken biryani
August 30, 2012

Chicken Biryani

Ingredients

1/2 cup – Vegetable oil

3 each – Medium onions, chopped fine

2 each – Cloves of Garlic, chopped

1 oz – Fresh ginger, chopped

3/4 pound – Boneless chicken

2 each – Brown Cardamon pods

4 each – Whole Cloves

14 each – Whole Black Peppercorns

2 teaspoon – Dried Coriander

1 teaspoon – Cumin seeds

2 teaspoon – White poppy seeds

2 teaspoon – Fresh lemon juice

1/2 teaspoon – Garam Marsala

1/4 teaspoon – Cayenne Pepper

1/2 teaspoon – Salt

2 teaspoon – Tomato Paste

2 each – Bay Leaves

3/4 cup – Plain yogurt

1 each – Saffron rice recipe

1 each – Biryani recipe

1 each – Tomato slices

1 each – Green pepper rings

1 each – Fresh coriander

Serves 6.

Directions

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

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

3 Add chicken.

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

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

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

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