INGREDIENTS

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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