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     Title: Mombai Biryani
Categories: Chicken, Indian
     Yield: 1 Batch

     2 c  Rice; up to 2-1/2 c
   400 g  Chicken; in small pieces
   250 g  Potatoes (approximate);
          - cut into thin slices
     1 lg Onion; chopped
     3 cl Garlic; ground into paste
          Fresh ginger (1");
          - ground into paste
   1/2 c  Yoghurt
     1 ts Garam masala
     1 ts Salt
     1    Green chiles;
          - up to 2, minced
     2 tb Oil

 Fry onion until golden in 1 tb oil. Add garlic and ginger paste, keep
 frying briefly. Add salt and garam masala, stir, and add meat pieces.
 Fry meat well and then add yoghurt and chiles. If using beef, add
 extra water and cook with lid on for about 30 minutes in order to
 tenderize it. Cook until most water has evaporated (it should just be
 a sort of paste), set aside.

 Fry potato slices in remaining 1 tb oil until slightly brown. Use low
 heat for this so they don't burn.

 Make rice, but don't leave it too long because it might get too mushy
 later. Layer the rice, meat mixture, and potato slices. Keep adding
 layers until you run out. Leave on extremely low heat for about 5
 minutes without stirring. Remove from heat and leave to steam for
      15    minutes.

 Notes:

 * Other vegetables can be added (e.g. peas).
 * The layering isn't too important, but apparently that's how it's
   done traditionally.
 * The meat mixture can also be pressure cooked in order to
   tenderize the meat.

 Recipe FROM: <gopher://lumidify.org/0/recipes/main_meals/
 pakistani_indian/mombai_biryani.md>

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