My Biryani

• 14 teaspoon peppercorn
• 18 teaspoon whole cardamom seed
• 12 teaspoon whole coriander seed
• 14 teaspoon whole cumin
• 1 teaspoon garam masala
• 12 teaspoon turmeric
• 18 teaspoon cinnamon
• 12 teaspoon salt
• 2 teaspoons fresh ginger, grated
• 2 teaspoons fresh garlic, grated
• 2 tablespoons ghee or 2 tablespoons butter
• 1 medium onion
• 34 cup long-grain rice
• 1 12 cups low sodium chicken broth
• 1 cup frozen peas

1. Heat the oven to 375 degrees F.
2. Combine the whole spices in a mortar and pound with a pestle until well-ground.
3. Combine all the spices and salt in a small bowl.
4. Combine the garlic and ginger in another small bowl.
5. Cut the onion in half and cut each half into thin slices.
6. Cut additional meat or vegetables into small, bite-size pieces.
7. In an oven-safe skillet, melt the butter or ghee over medium-high heat.
8. Add the meat, if using, and brown over high heat.
9. Cook in batches if necessary so the meat doesn't become crowded.
10. Reduce heat to medium-high.
11. Add the onion and saute until the onion begins to brown.
12. Add the ginger-garlic mix and saute until fragrant, about 30 seconds.
13. Add the rice and spice mix and saute, stirring constantly, until the rice turns an opaque white, about a minute or two.
14. Add the chicken broth and any additional vegetables (except the peas) and stir.
15. Cover and place in the oven.
16. Cook for 15 minutes.
17. Add the peas, mix gently, and return to the oven for 5 more minutes or place under a broiler for 2-3 minutes to brown the top.
18. Allow to cool for 5-10 minutes before serving.

peppercorn, cardamom, cumin, garam masala, turmeric, cinnamon, salt, fresh ginger, fresh garlic, ghee, onion, longgrain rice, chicken broth, frozen peas

Taken from www.food.com/recipe/my-biryani-508999 (may not work)