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BIRIANI
6 chicken legs, skinned, cut up (keep bones) or 2 lbs beef, boiled for 1 hour
1/2 cup plain yogurt
2 tsp ginger
2 tsp garlic
1 tsp salt
1 tsp black pepper
1/2 tsp turmeric
3-4 Tbsp oil
1 can tomato paste
1 large tomato, chopped
3 green onions, chopped
1/2 medium green pepper, chopped
2 Tbsp lemon juice
2 tsp garam masala (optional)
1 cup fried onions. (optional)
salt
1 tsp chilli powder (optional)
2 1/2 cups basmati rice, washed
7 cups water
2 Tbsp salt
2 Tbsp oil
3 cloves
1 cinnamon stick
4 peppercorns
1 tsp jeera seeds (cumin)
Mix chicken legs, or beef, with yogurt, ginger, garlic, salt,
black pepper and turmeric. Cook, covered, in a medium pot until
the chicken is done. Heat oil in a frying pan. Add tomato paste,
chopped tomato, green onions, green pepper and lemon juice Add
mixture to the chicken and add garam masala (optional) and fried
onions (optional). Salt and 1 tsp chilli powder can be added also
if desired. Boil water. Add rice and salt and continue boiling
until nearly, but not quite, cooked. Strain and place in a
Corningware pot. In a frying pan heat oil. Add cloves, cinnamon,
peppercorns, and jeera seeds. When slightly brown pour over rice.
Make a layered dish of rice-meat-rice-meat. Cover and place in
Microwave oven for 10 minutes or conventional oven for 20 minutes
at 375 F.
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Biryani 02