CHICKEN BIRYANI II

Steps:

• Heat oil in large, heavy frying pan and saute onions and garlic until lightly browned.
• Add ginger, fry another minute or two, then transfer mixture to a large bowl.
• Add chicken.
• Grind together the cardamom, cloves, peppercorns, dried coriander, cumin and poppy seeds.
• Blend with lemon juice, garam marsala, cayenne, salt, tomato paste, bay leaves and yogurt.
• Stir mixture into vegetable and chicken mixture, cover and refrigerate for several hours.
• Using a large, heavy frying pan, cook mixture, covered, over low heat for 10 - 15 minutes, stirring often.