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