Chicken Biryani II


1/2 cup vegetable oil
2 teaspoons fresh lemon juice
3 medium onions, chopped fine
1/2 teaspoon garam masala
2 cloves garlic, chopped
1/4 teaspoon cayenne pepper
1 ounce fresh ginger, chopped
1/2 teaspoon salt
3/4 lb boneless chicken
2 teaspoons tomato paste
2 brown cardamom pods
2 bay leaves
4 whole cloves
3/4 cup plain yogurt
14 whole black peppercorns

tomatoes, Slices
2 teaspoons dried coriander

green pepper rings
1 teaspoon cumin seeds

cilantro
2 teaspoons white poppy seeds



Optional extras:


1
cup brown basmati rice


 

  1. Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned.
  2. Add ginger, fry another minute or two, then transfer mixture to a large bowl.
  3. Add chicken.
  4. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.
  5. Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, bay leaves and yogurt.
  6. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.
  7. Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 – 15 minutes, stirring often.

Biryani is a combination of rice with meat, chicken, shrimp, vegetables or fish.

Recipe #8429 by Liara 6 Servings

© 2007 Recipezaar. All Rights Reserved. http://www.recipezaar.com

 

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