Chicken Biryaniindia, poultry 1/2 cup vegetable oil 3 each medium onions, chopped fine 2 each cloves of garlic, chopped 1 oz fresh ginger, chopped 3/4 lb 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 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. |
