Category: Chicken
Rating: 3.08
Servings: 6


1/2 cup vegetable oil
3 medium onions, chopped fine
2 cloves of garlic, chopped
1 oz fresh ginger, chopped
3/4 lb boneless chicken
2 brown cardamon pods
4 whole cloves
14 whole black peppercorns
2 teaspoon dried coriander
1 teaspoon cumin seeds
2 teaspoon white poppy seeds
2 teaspoon fresh lemon juice
1/2 teaspoon garam marsala
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 teaspoon tomato paste
2 bay leaves
3/4 cup plain yogurt
1 saffron rice recipe
1 biryani recipe
1 tomato slices
1 green pepper rings
1 fresh coriander

Directions: How to Cook Emperor's Chicken Biryani

Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned. Add ginger, fry another minute or two, then transfer mixture to a large bowl. Add chicken. Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, by leaves and yogurt. Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours. Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often. From The Gazette 91/01/30. Posted to CHILE-HEADS DIGEST V3 #157

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