MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Chicken Biriani
  Categories: Diabetic, Poultry, Main dish, Rice, Curries
       Yield: 4 nice folks
       2 lg Onion; peeled                       6    Green Cardamoms;
       2 cl Garlic; crushed                     1    Cinnamon stick;
       2    Inch piece gingerroot; fresh        2 c  Brown basmati rice; L-grain
 		      -peeled				       -If basmati is not
       2 tb Curry powder;                            -=OR=-
       1 ts Turmeric;                           2 c  Ordinary brown rice;
       4 tb Natural yogurt;                 3 1/4 c  Water
            Salt to taste                            Lemon Wedges; to serve
            Fresh gournd pepper to taste             Fresh coriander; to serve
   Thinly slice 1 onion and set it aside.  Cut the other onion into
   chunks, then puree it to a paste with the garlic, gingerroot, curry
   powder, turmeric and yogurt.  If you do not have a blender or food
   processor, then grate the onion and gingerroot and mix with the other
   ingrededients.  Add plenty of seasoning, then spoon this mixture over
   the chicken thighs, spreading it evenly over them and turning to coat
   all sides.  Cover and chill for 1-24 hours, the longer the better.
   Heat the oil in a large heavy-bottomed saucepan or flameproof
   casserole. Add the sliced onion, bay leaves and cardamoms, then cook,
   stirring often, until browned-about 20 minutes.  Use a slotted spoon
   to remove half the onion from the pan and reserve for garnih.  Push
   the rest of the onion to one side.
   Add chicken portions, reserving the juices from marinating and brown
   them all over.  Add the rice to the pan, sprinkling it down between
   the chicken.  Tuck the cinnamon stick in between the chicken, then
   scrape all the marinating juice into the pan.  Pour in 3 3/4 cups of
   water.  Bring to a boil, then reduce the heat and cover pan tightly.
   Leave to gently for 30-35 minutes, until the rice has absorbed the
   water and the chicken is tender.  The biriani should be moist.
   Transfer the birmani to a serving dish, or serve it from the cooking
   pan, sprinkling the reserved onion over and addin flavor.  Add lemon
   wedges for garnish-their juice should be squeezed over before the
   birani is eaten.
   No Food Exchanges were listed.
   Source: The Diabetic Cookbook by Bridget Jones
   Brought to you and yours via Nancy O'Brion and her Meal-Master