Title: Chicken Biryani
Categories: Poultry, India
Yield: 6 servings
1/2 c Vegetable oil 1/2 ts Garam Marsala
3 ea Medium onions, chopped fine 1/4 ts Cayenne Pepper
2 ea Cloves of Garlic, chopped 1/2 ts Salt
1 oz Fresh ginger, chopped 2 ts Tomato Paste
3/4 lb Boneless chicken 2 ea Bay Leaves
2 ea Brown Cardamon pods 3/4 c Plain yogurt
4 ea Whole Cloves 1 ea Saffron rice recipe
14 ea Whole Black Peppercorns 1 ea Biryani recipe
2 ts Dried Coriander 1 ea Tomato slices
1 ts Cumin seeds 1 ea Green pepper rings
2 ts White poppy seeds 1 ea Fresh coriander
2 ts Fresh lemon juice
Heat oil in large, heavy frying pan and saute onions and garlic until
lightly browned. Add ginger, fry another minute or two, then transfer
mixture to a large bowl. Add chicken.
Grind together the cardamom, cloves, peppercorns, dried coriander, cumin
and poppy seeds. Blend with lemon juice, garam marsala, cayenne, salt,
tomato paste, by leaves and yogurt. Stir mixture into vegetable and
chicken mixture, cover and refrigerate for several hours.
Using a large, heavy frying pan, cook mixture, covered, over low heat for
10 - 15 minutes, stirring often.
From The Gazette 91/01/30.
