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Ingredients Jump to Instructions ↓

  1. 6 Chicken legs, skinned and cut up (keep the bones) or 2 pounds Beef, boiled for 1 hour

  2. cup Plain yogurt

  3. 2 teaspoons Ginger

  4. 2 teaspoons Garlic

  5. 1 teaspoon Salt

  6. 1 teaspoon Black pepper

  7. teaspoon Turmeric

  8. 4 tablespoons Oil

  9. 1 Can tomato paste

  10. 1 large Tomato, chopped

  11. 3 Green onions, chopped

  12. medium Green pepper, chopped

  13. 2 tablespoons Lemon juice

  14. 2 1/2 cup Basmati rice, washed

  15. 7 cups Water

  16. 2 tablespoons Salt

  17. 2 tablespoons Oil

  18. 3 Cloves

  19. 1 Cinnamon stick

  20. 4 Peppercorns

  21. 1 teaspoon Jeera seeds

Instructions Jump to Ingredients ↑

  1. LAYER A LAYER B LAYER C LAYER D Layer A Mix these together and cook, covered, in a medium pot until the chicken is done.

  2. Layer B Heat oil in a frying pan. Add above ingredients and fry for 1-2 minutes. Add mixture to the chicken and add 2 tsp garam masala and 1 cup fried onions. Salt and 1 tsp chilli powder can be added also if desired.

  3. Layer C Boil water. Add rice and salt and continue boiling until nearly, but not quite, cooked. Strain and place in a Corningware pot.

  4. Layer D In a frying pan heat oil. Add cloves, cinnamon, peppercorns, and jeera seeds. When slightly brown pour over rice. Make a layered dish of rice-meat-rice-meat.

  5. Cover and place in Microwave oven for 10 minutes or conventional oven for 20 minutes at 375 F. Walt MM Christine Toronto, Canada casmith@...

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