Biriani

17

servings

min

min

min

Low Cholesterol, Trans-fat Free, Good source of fiber

6	each	chicken legs skinned, and cut up (keep the bones)	*
½	cup	yogurt, plain
2	teaspoons	ginger
2	teaspoons	garlic
1	teaspoon	salt
1	teaspoon	black pepper
½	teaspoon	turmeric

Layer b
4	tablespoons	vegetable oil
1	can	tomato paste
1	large	tomatoes chopped
3	each	scallions, spring or green onions chopped
½	medium	green bell peppers chopped
2	tablespoons	lemon juice

Layer c
2 ½	cups	basmati rice washed
7	cups	water
2	tablespoons	salt

Layer d
2	tablespoons	vegetable oil
3	each	cloves	*
1	each	cinnamon sticks	*
4	each	peppercorns	*
1	teaspoon	jeera seeds	*

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 to 2 minutes.

Add mixture to the chicken and add 2 teaspoons garam masala and 1 cup fried onions.

Salt and 1 teaspoon 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 Corningware pot.

Layer D: 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℉ (190℃).

* not incl. in nutrient facts