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