Name: Emperor's Chicken Biryani
Ingredients: 1/2 c Vegetable oil; 3 Medium onions, chopped fine; 2 Cloves of Garlic, chopped; 1 oz Fresh ginger, chopped; 3/4 lb Boneless chicken; 2 Brown Cardamon pods; 4 Whole Cloves; 14 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 Bay Leaves; 3/4 c Plain yogurt; 1 Saffron rice recipe; 1 Biryani recipe; 1 Tomato slices; 1 Green pepper rings; 1 Fresh coriander

The purest joy in the world is joy in Christ Jesus. When the Spirit is poured down, His people get very near and clear views of the Lord Jesus. They eat His flesh and drink His blood. They come to a personal cleaving to the Lord. They taste that the Lord is gracious. His blood and righteousness appear infinitely perfect, full and free to their soul. They sit under His shadow with great delight... They lean on the Beloved. They find infinite strength in Him for the use of their soul — grace for grace — all they can need in any hour of trial and suffering to the very end.

Robert Murray McCheyne

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Poultry, India, Mains	6	Servings

INGREDIENTS

1/2	c	Vegetable oil
3		Medium onions, chopped fine
2		Cloves of Garlic, chopped
1	oz	Fresh ginger, chopped
3/4	lb	Boneless chicken
2		Brown Cardamon pods
4		Whole Cloves
14		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		Bay Leaves
3/4	c	Plain yogurt
1		Saffron rice recipe
1		Biryani recipe
1		Tomato slices
1		Green pepper rings
1		Fresh coriander

INSTRUCTIONS

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. From The Gazette 91/01/30.
Posted to CHILE-HEADS DIGEST V3 #157
Date: Tue, 12 Nov 1996 10:03:10 +1000 (EST)
From: "I. Chaudhary" <imranc@onthenet.com.au>

A Message from our Provider:

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