Recipe#10355

Title: Garam Masala 03

From: Strawberry Girl casmith@interlog.com 
 Newsgroups: rec.food.recipes 
 Subject: Garam Masala and Biriani 
 Date: 4 Mar 1997 23:15:23 -0700 
 Message-ID: <199703021820.NAA01502@smtp.interlog.com> 

My understanding is that everyone has their own mix of indian spices. 
 Here is one for "a" garam masala and a great recipe to with it. 
 GARAM MASALA
 3 cinnamon sticks
 2 tbsp cardamom seeds, removed from their pods
 2 tbsp whole cloves
 5 tbsp coriander seeds
 4 tbsp black peppercorns
 Crush the cinnamon sticks on a clean kitchen towel with a kitchen mallet
 or the end of a rolling pin.  Heat the spices in a 200 F oven for 15
 minutes. Pulverize the mixture to a fine powder in an electric spice or
 coffee grinder, or in a blender.  Store the spices in an airtight jar or
 self-sealing plastic bag.  Yields about 1 1/2 cups. 
 BIRIANI
 6 chicken legs, skinned and cut up (keep the 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
 Mix these together and cook, covered, in a medium pot until the chicken 
 is done.
 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
 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. 
 2 1/2 cups basmati rice, washed
 7 cups water
 2 tbsp salt
 Boil water.  Add rice and salt and continue boiling until nearly, but not
 quite, cooked.  Strain and place in a Corningware pot.
 2 tbsp oil
 3 cloves
 1 cinnamon stick
 4 peppercorns
 1 tsp jeera seeds
 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.