Ingredients
1/2 c Vegetable Oil
1/2 ts Garam Marsala
3 Medium Onions, Chopped Fine
1/4 ts Cayenne Pepper
2 Cloves Of Garlic, Chopped
1/2 ts Salt
1 oz Fresh Ginger, Chopped
2 ts Tomato Paste
3/4 lb Boneless Chicken
2 Bay Leaves
2 Brown Cardamon Pods
3/4 c Plain Yogurt
4 Whole Cloves
1 Saffron Rice Recipe
14 Whole Black Peppercorns
1 Biryani Recipe
2 ts Dried Coriander
1 Tomato Slices
1 ts Cumin Seeds
1 Green Pepper Rings
2 ts White Poppy Seeds
1 Fresh Coriander
2 ts Fresh Lemon Juice
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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.
Makes 6 servings.
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