---------- Recipe via Meal-Master (tm) v8.00
 
       Title: Chicken Biryani
  Categories: Poultry, India
       Yield: 6 servings
 
     1/2 c  Vegetable oil
       3 ea Medium onions, chopped fine
       2 ea Cloves of Garlic, chopped
       1 oz Fresh ginger, chopped
     3/4 lb Boneless chicken
       2 ea Brown Cardamon pods
       4 ea Whole Cloves
      14 ea Whole Black Peppercorns
       2 ts Dried Coriander
       1 ts Cumin seeds
       2 ts White poppy seeds
       2 ts Fresh lemon juice
     1/2 ts Garam Marsala
     1/4 ts Cayenne Pepper
     1/2 ts Salt
       2 ts Tomato Paste
       2 ea Bay Leaves
     3/4 c  Plain yogurt
       1 ea Saffron rice recipe
       1 ea Biryani recipe
       1 ea Tomato slices
       1 ea Green pepper rings
       1 ea Fresh coriander
 
   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.
 
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