Biryani

• 1/2 lb. meat or chicken, cut in pieces
• 1/2 lb. Bhasmathi rice (long grain rice)
• 1/2 c. thick yogurt
• 1 big onion, chopped in thin slices
• 6 tsp. ghee or oil
• 2 sticks cinnamon
• 4 cloves
• 1 cardamon
• 1 tsp. paste of ginger and garlic
• 2 green chillies
• 1/2 tsp. chili powder
• 1/2 bunch mint and coriander (cilantro) leaves

1. Marinate meat or chicken in thick yogurt for 1/2 hour.
2. Fry clove, cinnamon and cardamon in oil.
3. Add slit green chillies and onion.
4. Fry until onion is well cooked, then add mint, cilantro, ginger and garlic paste and 1/2 teaspoon of chili powder.
5. Fry well.
6. Add salt (to taste) and meat with curds; cook for 20 minutes (lid closed).
7. Add rice and twice the quantity of water.
8. (If rice is 1 cup, then add 2 cups of water.)
9. Cook for 5 minutes on high flame in open container.
10. Reduce flame, close container and cook for 5 minutes.
11. Open after 20 minutes and it is ready to be served.

meat, bhasmathi rice, thick yogurt, onion, ghee, cinnamon, cloves, cardamon, ginger, green chillies, chili powder, mint

Taken from www.cookbooks.com/Recipe-Details.aspx?id=548876 (may not work)