Biryani Recipe


This is a substantial Indian rice dish, that can be served as a
main course.

3/4 cup 'Basmati' or long-grain rice
1 1/2 cup less 2 tbsp water
1 tsp oil
Salt to taste

Wash rice and put in a small saucepan with all above ingredients.
Bring it to a boil on high heat, then cover and simmer gently until
all the water is absorbed. The grains should be tender but firm.
Set aside uncovered.


*1/2 pound chicken cut into small pieces
3 tbsp oil
1 large onion chopped
1/2 tsp ginger paste
1/2 tsp garlic paste
1 level tsp ground cumin
1 level tsp ground coriander
1/2 tsp turmeric powder
1 bay leaf
2 cloves 
2 cardamoms
pinch of cinnamon
1 small tomato quartered
1 small potato peeled and quartered
3 tbsp plain yogurt
1/4 tsp saffron

Heat oil in a large saucepan (medium heat), add onions and fry till
golden around the edges, add garlic and ginger. All at once add all
the spices and fry one minute longer. Add all other ingredients
except saffron. Add salt to taste. Cover and cook on low heat till
chicken is tender, stirring occasionally (about 1/2 hour). There
should be very little liquid remaining in the pan. (During cooking
a little water may be added if necessary to avoid sticking).

Add half the prepared rice, spreading it evenly over the mixture,
drizzle one tbsp of oil over it and add the saffron mixed into two
tsp of milk. Cover with remaining rice, cover and cook on very low
heat for ten minutes.

Serve accompanied with whipped, lightly sweetened yogurt.

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* The chicken could be substituted with 1/2 pound of mixed
vegetables.


Please read and comply with the following (it is necessary for your
karma and your digestion):

If you enjoy this recipe kindly send $2.00 to:

     Ubai Nooruddin
     86-75 Midland Parkway, #4N
     Jamaica Estates, NY 11432

(Helps me feed my family and go to school)