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Print this Recipe    Biryani

CHICKEN BIRYANI

1/2 C canola oil or more
4 tsp. black mustard seeds
2 tsp. cumene seeds (whole cumin)
2 tsp. minced garlic
1 tsp. ginger paste
4 - 5 dried red chiles--crushed
1/3 - 1/2 C chanadall

Let cook for 10 - 20 minutes at low heat (level 3 or 4).

Saute 3 - 4 small onions, diced.

4 T meat masala
1 tsp black pepper
1 T corriander seeds
4oz can diced green chiles
1/2 tsp clove powder
1 tsp turmeric
1/2 tsp cinnamon
1/2 - 1 tsp Indian chile powder (not hot)
1 - 1 1/2 tsp salt
2 cans diced tomatoes (don't drain, add sugar to reduce tartness)
1 can chick peas (garbanzo beans)

Let cook for about 20 minutes, stirring ever now and then.

4 - 5 chicken breasts skinned, de-boned and cut into pieces

Stir in chicken and cook until chicken is white.

1 - 1 1/2 C basmati or jasmine rice
1.5 to 2C water

Seal in pressure cooker, and let cook at same temperature... wait
about 15 minutes after it gets to pressure.

Take off heat, let it cool down for 10 minutes. Take off the lid,
stir and taste the rice to see if it is cooked. If it needs more
cooking, then re-seal, and put on for 5 - 10 minute increments
after it gets to pressure, then repeat as needed (if any longer,
make sure you have enough water.

Variation: Add cauliflower.

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