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CHICKEN BIRYANI

Category:    Chicken
Yield: 6 servings
 
    1/2 c  Vegetable Oil                     1/2 ts Garam Marsala
      3    Medium Onions, Chopped Fine       1/4 ts Cayenne Pepper
      2    Cloves Of Garlic, Chopped         1/2 ts Salt
      1 oz Fresh Ginger, Chopped               2 ts Tomato Paste
    3/4 lb Boneless Chicken                    2    Bay Leaves
      2    Brown Cardamon Pods               3/4 c  Plain Yogurt
      4    Whole Cloves                        1    Saffron Rice Recipe
     14    Whole Black Peppercorns             1    Biryani Recipe
      2 ts Dried Coriander                     1    Tomato Slices
      1 ts Cumin Seeds                         1    Green Pepper Rings
      2 ts White Poppy Seeds                   1    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.
 

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