Recipe#11798

Title: Biryani 02

From: Strawberry Girl casmith@interlog.com 
 Newsgroups: rec.food.recipes 
 Subject: Chicken Biriyani 
 Date: 23 Sep 1996 07:51:51 -0600 
 Message-ID: <199609230114.VAA21105@smtp.interlog.com> 

This is an authentic recipe, not one from a book.  I got it from
 a woman I used to baby sit for who was from Tanzania by way of
 India.  She used to make it just for me (lucky me!!)  It is absolutely
 amazing, but remember the old adage, nothing good comes easy.
 Sorry, I don't know the English word for jeera seeds, if there is
 one.  If someone could post about it, it may be helpful for the
 rest of us.
 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.