---------- Recipe via Meal-Master (tm) v8.00
  
       Title: Royal Chicken Briyani
  Categories: Indian, Poultry
       Yield: 6 servings 
  
 ------------------------------CHICKEN SAVOURY------------------------------
  1 3/16 kg Chicken pieces
       5 T  Ghee
       2 T  Blanched almonds
       2 T  Sultanas
       4 sm Potatoes, peeled & halved
       2 lg Onions, finely chopped
       5    Cloves garlic, finely
            Chopped
       1 T  Finely chopped fresh ginger
     1/2 ts Chilli powder
     1/2 ts Ground black pepper
     1/2 ts Ground turmeric
       1 ts Ground cumin
       1 ts Salt
       2 md Tomatoes, peeled & chopped
       2 T  Yoghurt
       2 T  Chopped mint leaves
     1/2 ts Ground cardamom
       2    Inch cinnamon stick
 
 --------------------------------BRIYANI RICE--------------------------------
     500 g  Basmati rice
   2 1/2 T  Ghee
       1 lg Onion, finely chopped
            A good pinch powdered
            Saffron or saffron strands
       5    Cardamom pods
       3    Whole cloves
       1    Inch cinnamon stick
     1/2 ts Ginger powder
       2 T  Rose water or rose essence
   1 1/2 ts Salt
       4 c  Strong chicken stock
  
   Chicken Savoury: Heat half the ghee in a small frying pan, fry almonds
   until golden, drain. Fry sultanas a few seconds and set aside. Fry peeled
   and halved potatoes until brown, drain and reserve.
   Pour any ghee left in pan into a large saucepan, add remaining ghee and
   fry onion, garlic and ginger until onion is soft and golden. Add chilli,
   pepper, turmeric, cumin, salt and tomato. Fry, stirring constantly for 5
   minutes. Add yoghurt, mint, cardamom and cinnamon stick. Cover and cook
   over low heat, stirring occasionally until tomato is cooked to a pulp. (It
   may be necessary to add a little hot water if mixture becomes too dry and
   starts to stick to the pan.) When mixture is thick and smooth, add chicken
   pieces and stir well to coat them with spice mixture. Cover and cook over
   very low heat until chicken is tender, approx.  35-45 minutes. There
   should be only a little very thick gravy left when chicken is cooked. If
   necessary cook uncovered for a few minutes to reduce gravy.
   
   Briyani Rice: Wash rice well and drain in a colander for at least 30
   minutes. Heat ghee and fry onion until golden. Add saffron, cardamom,
   cloves, cinnamon stick, ginger powder and rice. Fry stirring, until rice
   is coated with the ghee. Add rose water or essence and salt to hot stock,
   pour over rice mixture and stir well. Add chicken savoury and potatoes and
   gently mix into rice. Bring to boil.
   Cover saucepan tightly, turn heat to a very low and steam for 20 minutes.
   DO NOT lift lid or stir while cooking. Spoon briyani onto a warm serving
   dish. Garnish with the almonds and sultanas and serve immediately.
   
   TNT: Imran C.
  
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