TZUTC: -0700   
   MSGID: 34079.fidonet_cooking@1:105/500 2d49ba6a   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mombai Biryani   
    Categories: Chicken, Indian   
         Yield: 1 Batch   
       
         2 c  Rice; up to 2-1/2 c   
       400 g  Chicken; in small pieces   
       250 g  Potatoes (approximate);   
              - cut into thin slices   
         1 lg Onion; chopped   
         3 cl Garlic; ground into paste   
              Fresh ginger (1");   
              - ground into paste   
       1/2 c  Yoghurt   
         1 ts Garam masala   
         1 ts Salt   
         1    Green chiles;   
              - up to 2, minced   
         2 tb Oil   
       
     Fry onion until golden in 1 tb oil. Add garlic and ginger paste, keep   
     frying briefly. Add salt and garam masala, stir, and add meat pieces.   
     Fry meat well and then add yoghurt and chiles. If using beef, add   
     extra water and cook with lid on for about 30 minutes in order to   
     tenderize it. Cook until most water has evaporated (it should just be   
     a sort of paste), set aside.   
        
     Fry potato slices in remaining 1 tb oil until slightly brown. Use low   
     heat for this so they don't burn.   
        
     Make rice, but don't leave it too long because it might get too mushy   
     later. Layer the rice, meat mixture, and potato slices. Keep adding   
     layers until you run out. Leave on extremely low heat for about 5   
     minutes without stirring. Remove from heat and leave to steam for   
          15    minutes.   
        
     Notes:   
        
     * Other vegetables can be added (e.g. peas).   
     * The layering isn't too important, but apparently that's how it's   
       done traditionally.   
     * The meat mixture can also be pressure cooked in order to   
       tenderize the meat.   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
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