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Biriyani Chicken

Ingredients: 2 1/2 oil, olive 15 1/2 beans, red kidney 2 sliced green onion 3 yogurt, plain 3/4 mushroom 2 oil, peanut 2 vinegar, white 1/2 kochu jang 1 medium onion 2 sofrito 2 crushed garlic 2 use in place of sofrito recaito 8 tomato sauce 1/3 sesame seeds (white) 1 ginger 1 sazon without annatto 2 small pepper, green chile 1 3/4 boneless beef, sirloin steak 1/3 soy sauce 2 chopped medium tomato 1 broth, chicken 2 rice, short-grain 2 garam masala 1/8 oregano 1 peppermint 1 or to taste adobo with pepper 2 cooked rice, long grain white 1/2 salt 1/4 pepper, black 5 sprigs cilantro 3 chicken, boneless, skinless breasts 2 water 4 rice, basmati 1 bay leaves 4 cardamom, green 1 cardamom, black 1 cinnamon stick 1/4 tumeric Directions: 1. Heat the olive oil in a large skillet over medium heat. Mix in the yogurt and vinegar. Place the onion in the skillet, and cook until tender. Mix in the garlic, ginger paste, green chile peppers, and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper, and mix in the cilantro. 2. Place the chicken in the skillet. Reduce heat to medium-low, cover, and continue cooking 45 minutes, stirring occasionally, until chicken juices run clear. 3. Bring the water and rice to a boil in a large pot. Mix in the bay leaf, green cardamom, black cardamom, and cinnamon. Season with salt to taste. Cover, reduce heat to low, and simmer 20 minutes. 4. In a separate pot, alternate the rice and chicken mixture in layers, topping with rice. Sprinkle with the tumeric, and mix to serve. Comments: Indian
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