Recipe - Chicken Biryani

One half cup Vegetable oil
3 Medium onions, chopped fine
2 Cloves of Garlic, chopped
1 ounce Fresh ginger, chopped
Three fourths pound Boneless chicken
2 Brown Cardamon pods
4 Whole Cloves
14 Whole Black Peppercorns
2 teaspoon Dried Coriander
1 teaspoon Cumin seeds
2 teaspoon White poppy seeds
2 teaspoon Fresh lemon juice
One half teaspoon Garam Marsala
One fourth teaspoon Cayenne Pepper
One half teaspoon Salt
2 teaspoon Tomato Paste
2 Bay Leaves
Three fourths cup Plain yogurt
1 Saffron rice recipe
1 Biryani recipe
1 Tomato slices
1 Green pepper rings
1 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini