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     Title: Chicken Biryani Cooked Over Fire
Categories: Poultry, Vegetables, Dairy, Herbs, Chilies
     Yield: 6 servings

   1/2 c  Carrot; grated
   1/2 c  Fried onions
 1 1/2 c  Double-thick plain yoghurt
     3 ts Coarse salt
     3 ts Cumin seeds; toasted
   1/4 ts Fresh turmeric; grated
     5 ts Red masala; heaping
     2 ts Paprika
     4    Cinnamon sticks
   1/4 c  Lemon juice
     2    Star anise
     6    Green cardamom pods
     3    Whole long green chilies
     3 ts White vinegar
     2 kg Chicken (4-1/2 lb)
     5 md Potatoes; peeled; halved
   600 g  Basmati rice (21 oz)
   1/2 c  Preboiled masoor (brown
          - lentil dhal)
     1 pn Saffron
     3 ts Ghee
     2 c  Plain double-thick yoghurt
    30 g  Fresh coriander (1 oz)
       pn Salt
     1    Long green chile
   1/4 ts Cumin
          Fried onion; to garnish

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     2 c  Double think yoghurt
          Salt
    15 g  Fresh coriander (1/2 oz)
     1    Green chile
     1 ts Cumin

 Blend the carrots, fried onions, and yoghurt until smooth. Mix with
 the salt and spices.

 Divide the chicken into 8 pieces. Mix the spice mixture with the
 chicken and potatoes and marinate for 12-24 hours.

 Parboil the rice.

 Generously oil a heavy-based cast-iron pot with your hand to
 prevent the chicken from sticking. Sprinkle 1/4 cup of the masoor,
 then layer the marinated chicken and potatoes to cover the bottom
 of the pot. Reserve the excess marinade.

 Add three-quarters of the rice and the remaining 1/4 cup boiled
 masoor to the excess marinade and mix well, coating all the rice.
 Layer this over the chicken in the pot.

 Place the remaining rice on top of the masala rice so that you only
 see white rice. Sprinkle a large handful of fried onion over the
 rice.

 Mix the saffron with 1/2 cup boiling water. Pour over the contents
 of the pot in a circular motion. Add the ghee in the same manner.

 Cover the pot with its lid and seal with foil. If you're cooking
 over a fire, use a flour-and-water solution to make a dough and
 seal the edges of the pot.

 Cook over a high heat for 15 minutes, then reduce the heat to
 medium-low and cook for 45 minutes.

 Make the dhai by blending the ingredients together until smooth.

 Remove the biryani from the heat and serve with the dhai.

 COOK'S NOTE: Biryani is also served with fried poppadoms and
 kachumber salad (fresh chopped tomatoes, cucumbers, onions, lemon
 juice, and sometimes chilies).

 Published in Woolworth's Taste Magazine

 Recipe by Mohammed Adam

 RECIPE FROM: https://taste.co.za

 Uncle Dirty Dave's Archives

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