MOGLAI BIRYANI

Ingredients:
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2 Whole Chickens (Skinned)

(Marinade Ingredients)
1 pint of sour curd
2 tbsp chopped onion
1 tsp chopped garlic
2 tbsp of ground coriander
1 tsp of turmeric powder
1 tsp ground pepper
1 tbsp ground poppy seeds
1 tbsp of ground almonds

(for Rice)
2 lbs of basmati rice
1 lb of ghee or butter
1 onion
1 crushed clove of garlic
1/2 tsp of saffron
10 whole cardamoms
10 whole cloves
2 2" sticks of cinnamon

Method:
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This kind of biryani preparation is a long and slow process.
Most of the cooking must be done on low heat.

(For Korma)
Cut chicken into large pieces and Marinate them in mixture
of marinade ingredients for at least 2 hours.
In 2 ozs. of ghee (or butter), fry lightly for 2-3 minutes the following:
1 tbsp of chopped onion, 2 cloves of garlic, 8 cloves, 6 cardamoms and 2 sticks of
cinnamon.
Add to this the marinated chicken and the whole of marinade, and allow the chicken
to cook in its own juice without adding any water.
Cover and cook on low heat until the chicken is tender.

(For Rice)
In a large vessel fry onions, garlic and spices in ghee.
Add rice and mix it lightly.
Continue frying on low heat for 4-5 minutes.
Add saffron, salt to taste and sifficient boiling water to cover the rice.
Cover the vessel and cook on low heat until the water is completely absorbed
and rice is cooked.
Occasional tossing of rice using a spatula may be required to avoid pulping.
Now work into it ½ lb. of raisins, ¼ lb of almonds, ¼ lb of pistachios and ½ lb of dry dates.

(Finish)
The blending of Korma and rice must be done carefully to prevent breaking up of meat or rice.
Take each piece of chicken and work it carefully into the rice,
using up as much of gravy as possible.
Cover the pan tight and stand it on very low (warm) heat.