Biriani

Yield 4 Servings
Measure Ingredient:

6 Chicken legs, skinned and cut up (keep the bones) or
2 pounds Beef, boiled for 1 hour
½ cup Plain yogurt
2 teaspoons Ginger
2 teaspoons Garlic
1 teaspoon Salt
1 teaspoon Black pepper
½ teaspoon Turmeric
4 tablespoons Oil
1 Can tomato paste
1 large Tomato, chopped
3 Green onions, chopped
½ medium Green pepper, chopped
2 tablespoons Lemon juice
2½ cup Basmati rice, washed
7 cups Water
2 tablespoons Salt
2 tablespoons Oil
3 Cloves
1 Cinnamon stick
4 Peppercorns
1 teaspoon Jeers seeds

LAYER A LAYER B LAYER C LAYER D Layer A Mix these together and cook, covered, in a medium pot until the chicken is done. Layer B Heat oil in a frying pan. Add above ingredients and fry for 1-2 minutes. Add mixture to the chicken and add 2 tsp garam masala and 1 cup fried onions. Salt and 1 tsp chilli powder can be added also if desired. Layer C Boil water. Add rice and salt and continue boiling until nearly, but not quite, cooked. Strain and place in a crning ware pot. Layer D In a frying pan heat oil. Add cloves, cinnamon, peppercorns, and jeers 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. W

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