Recipe number 12889 is

Chicken Biryani



The ingredients are:
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 tsp Dried Coriander 1 tsp Cumin seeds 2 tsp White poppy seeds 2 tsp Fresh lemon juice 1/2 tsp Garam Marsala 1/4 tsp Cayenne Pepper 1/2 tsp Salt 2 tsp 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

The recipe yield is:
6 Serving

Info:
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.

Note:
Poultry



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