Biryani Rice

• 2 chickens, cut up
• 5 c. rice
• 1 c. Crisco oil
• 5 onions, sliced
• 2 1/2 c. yoghurt
• 3 potatoes, boiled
• 1 egg
• 1 tsp. corn flour
• 1 tsp. each: black pepper, cumin, dried coriander, cardamon, saffron and cinnamon (all ground)
• 1 1/2 tsp. salt
• 1 tsp. chopped garlic
• 10 c. water
• 3 mastica pieces (optional)

1. Wash chicken; place in a pot with the mastica, water and salt. Cook for 40 minutes or until tender.
2. Remove the chicken pieces and set aside.
3. Beat the eggs and corn flour, then beat in yoghurt. Add the spices and 1/2 tablespoon salt to the yoghurt.
4. Set aside. Saute the onions in the oil until golden, then remove from the oil. Place the onions on the chicken then place the potatoes on top of the chicken.
5. Pour the yoghurt over the potatoes and set aside. Pour 8 cups of the chicken broth in a pot.
6. Wash the rice and add to the broth with the oil the onions were fried in.
7. Set aside until the rice absorbs all the liquid.

chickens, rice, crisco oil, onions, yoghurt, potatoes, egg, corn flour, black pepper, salt, garlic, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226925 (may not work)