Biriani

Submitted by dkcc

YIELD

4 servings

PREP

25 min

COOK

30 min

READY

60 min

Ingredients

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 *

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℃).

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 698g (24.6 oz)

Amount per Serving

Calories 373 51% of calories from fat

% Daily Value *

Total Fat 21g 33%

Saturated Fat 3g 17%

Trans Fat 0g

Cholesterol 4mg 1%

Sodium 4156mg 173%

Total Carbohydrate 14g 14%

Dietary Fiber 3g 14%

Sugars g

Protein 13g

Vitamin A 25% • Vitamin C 56%

Calcium 10% • Iron 17%

* based on a 2,000 calorie diet How is this calculated?

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