MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mombai Biryani
Categories: Chicken, Indian
Yield: 1 Batch

2 c Rice; up to 2-1/2 c
400 g Chicken; in small pieces
250 g Potatoes (approximate);
- cut into thin slices
1 lg Onion; chopped
3 cl Garlic; ground into paste
Fresh ginger (1");
- ground into paste
1/2 c Yoghurt
1 ts Garam masala
1 ts Salt
1 Green chiles;
- up to 2, minced
2 tb Oil

Fry onion until golden in 1 tb oil. Add garlic and ginger paste, keep
frying briefly. Add salt and garam masala, stir, and add meat pieces.
Fry meat well and then add yoghurt and chiles. If using beef, add
extra water and cook with lid on for about 30 minutes in order to
tenderize it. Cook until most water has evaporated (it should just be
a sort of paste), set aside.

Fry potato slices in remaining 1 tb oil until slightly brown. Use low
heat for this so they don't burn.

Make rice, but don't leave it too long because it might get too mushy
later. Layer the rice, meat mixture, and potato slices. Keep adding
layers until you run out. Leave on extremely low heat for about 5
minutes without stirring. Remove from heat and leave to steam for
15 minutes.

Notes:

* Other vegetables can be added (e.g. peas).
* The layering isn't too important, but apparently that's how it's
done traditionally.
* The meat mixture can also be pressure cooked in order to
tenderize the meat.

Recipe FROM: <gopher://lumidify.org/0/recipes/main_meals/
pakistani_indian/mombai_biryani.md>

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