6 Chicken legs, skinned
-and cut up (keep the bones) -or 2 lb Beef, boiled for 1 hour
1/2 c Plain yogurt
2 ts Ginger
2 ts Garlic
1 ts Salt
1 ts Black pepper
1/2 ts Turmeric
4 tb Oil
1 Can tomato paste
1 lg Tomato, chopped
3 Green onions, chopped
1/2 md Green pepper, chopped
2 tb Lemon juice
2 1/2 c Basmati rice, washed
7 c Water
2 tb Salt
2 tb Oil
3 Cloves
1 Cinnamon stick
4 Peppercorns
1 ts Jeera seeds
Layer A Mix these together and cook, covered, in a medium pot until the chicken is done. Layer B Heat oil in a frying pan. Add above ingredients and fry for 1-2 minutes. Add mixture to the chicken and add 2 tsp garam masala
and 1 cup fried onions. Salt and 1 tsp chilli powder can be added also if desired. Layer C Boil water. Add rice and salt and continue boiling until nearly, but not quite, cooked. Strain and place in a Corningware pot. Layer D In a frying pan heat oil. Add cloves, cinnamon, peppercorns, and jeera seeds. When slightly brown pour over rice. Make a layered dish of rice-meat-rice-meat. Cover and place in Microwave oven for 10 minutes or conventional oven for 20 minutes at 375 F. Walt MM Christine Toronto, Canada casmith@interlog.com