Ingredients
- 1/2 c. Vegetable oil
- 3 x Medium onions, minced fine
- 2 x Cloves of Garlic, minced
- 1 ounce Fresh ginger, minced
- 3/4 lb Boneless chicken
- 2 x Brown Cardamon pods
- 4 x Whole Cloves
- 14 x Whole Black Peppercorns
- 2 tsp Dry 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 x Bay Leaves
- 3/4 c. Plain yogurt
- 1 x Saffron rice recipe
- 1 x Biryani recipe
- 1 x Tomato slices
- 1 x Green pepper rings
- 1 x Fresh coriander
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Chicken Biryani
Servings: 6
Directions
- Heat oil in large, heavy frying pan and saute/fry onions and garlic till lightly browned. Add in ginger, fry another minute or possibly two, then transfer mix to a large bowl. Add in chicken. Grind together the cardamom, cloves, peppercorns, dry coriander, cumin and poppy seeds. Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt. Stir mix into vegetable and chicken mix, cover and chill for several hrs. Using a large, heavy frying pan, cook mix, covered, over low heat for 10 - 15 min, stirring often.
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