Chicken Biryani

INGREDIENTS

DIRECTIONS

Ø  5lbs goat meat or 5 lbschicken Ø  4tablespoons canola oil Ø  3medium onions Ø  2teaspoons garlic paste Ø  2teaspoons ginger paste Ø  2(14 1/2 ounce) cans diced tomatoes Ø  1⁄4cup yogurt Ø  1teaspoon chili powder Ø  10whole cloves Ø  8green cardamom pods Ø  4black cardamom pods Ø  10black peppercorns Ø  1teaspoon cumin powder Ø  2teaspoons coriander powder Ø  2teaspoons garam masala Ø  2teaspoons curry powder Ø  1cinnamon stick Ø  4teaspoons salt Ø  2bay leaves Ø  10dried plums Ø  4fresh green chilies Ø  2tablespoons fresh cilantro Ø  1pinch saffron Ø  9cups basmati rice Ø  15cups water

Soak rice for half an hour. Cook in rice cooker with 15 cups of water. Cook rice until almost done. Fry onions in oil until golden brown. Add ginger and garlic. Add chili powder, cloves, cardamom, pepper corn, cumin, curry, graham masala, coriander, cinnamon stick, bay leaves, dried plums, and salt. Add yogurt. Add tomatoes and cook until dry. Add meat. Add green chiles. Cook until meat is done and add water if needed. Add cilantro. Mix saffron with hot water. Layer rice and meat mixture and sprinkle with saffron mixture. ·      Put in oven at 350°F for 20 minutes.