Biriani
Yield
4 servingsPrep
25 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken legs
skinned, and cut up (keep the bones) |
*
|
| 118 | ml |
yogurt, plain
|
|
| 1E+1 | ml |
ginger
|
|
| 1E+1 | ml |
garlic
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 2.5 | ml |
turmeric
|
|
| Layer b | |||
| 6E+1 | ml |
vegetable oil
|
|
| 1 | can |
tomato paste
|
|
| 1 | large |
tomatoes
chopped |
|
| 3 | each |
scallions, spring or green onions
chopped |
|
| 0.5 | medium |
green bell peppers
chopped |
|
| 3E+1 | ml |
lemon juice
|
|
| Layer c | |||
| 591 | ml |
basmati rice
washed |
|
| 1.7 | l |
water
|
|
| 3E+1 | ml |
salt
|
|
| Layer d | |||
| 3E+1 | ml |
vegetable oil
|
|
| 3 | each |
cloves
|
*
|
| 1 | each |
cinnamon sticks
|
*
|
| 4 | each |
peppercorns
|
*
|
| 5 | ml |
jeera seeds
|
* |
Directions
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℃).
