 |
Preheat the oven to 350 defgrees F., cook the rice according
to package directions, omitting the salt but adding 2 of the garlic cloves,
the cinnamon stick and bay leaf. When the rice is done, discard the garlic,
cinnamon stick and bay leaf. Meanwhile, in an electric blender or food processor,
make a paste of the onion, ginger, lemon juice, cumin, corriander, tumeric,
cinnamon, cloves, cardamom, pepper and remaining garlic by blending for
10-15 seconds. Transfer the paste to a large bowl and blend in the yogurt.
Add the cooked Chicken, tossing to coat well. Place the rice in an ungreased
shallow 1-1/2 quart casserole, spoon the chicken mixture on top, cover and
bake for 35 minutes. Toward the end of the baking period, steam the red
cabbage for 10 minutes over boiling water until it is tender. Core and cube
the apple. Cluster the red cabbage and apple in the center of the biriyani.
Serve from casserole. |
