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| 6 | Chicken legs, skinned and cut up (keep the bones) or |
| 2 x ca. 450 g | Beef, boiled for 1 hour |
| 1/2 Tasse | yogurt plain |
| 2 Teelöffel | ginger |
| 2 Teelöffel | garlic |
| 1 Teelöffel | salt |
| 1 Teelöffel | black pepper |
| 1/2 Teelöffel | turmeric |
| 4 Esslöffel | oil |
| 1 Dose | tomato paste |
| 1 gross | Tomato chopped |
| 3 | green onions chopped |
| 1/2 mittel | green pepper chopped |
| 2 Esslöffel | lemon juice |
| 2 1/2 Tasse | Basmati rice, washed |
| 7 Tasse | water |
| 2 Esslöffel | salt |
| 2 Esslöffel | oil |
| 3 | cloves |
| 1 | Cinnamon stick |
| 4 | peppercorns |
| 1 Teelöffel | Jeera seeds |
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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
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