CHICKEN AND MARINADE:

1 1/2 lb. chicken or beef cut small
1 c. yogurt
2 lg. onions, chopped
1 tsp. salt
1 tsp. pepper
1 tsp. allspice

Saute onions in oil; set aside half for use later. Place onions and spices in large bowl with meat and marinate 3 to 5 hours or overnight.

RICE AND SPICE:

3 c. long grain rice
8 c. water
1/8 tsp. salt
1 stick cinnamon
1/4 tsp. black peppers, whole
1/4 tsp. cloves, whole
2 cardamom seeds, whole
1/4 tsp. cumin seeds

Wash, soak rice 10 minutes in water and salt. Tie spices in cloth; put in water and bring to boil. Add rice. Cook 10 minutes until rice is partially cooked. Drain rice and discard the spice bag.

FINISHING TOUCHES:

2 green peppers, finely chopped
1/4 bunch parsley or mint, fresh, chopped
1/2 tsp. turmeric, ground
1 tsp. cardamom, ground
1 tbsp. lemon juice
1/2 c. milk
1/8 tsp. saffron (optional)

Cook marinated chicken with peppers, parsley and turmeric 10 minutes. Put half of the rice on bottom of baking pan, sprinkle half of the cardamom on top, then chicken, peppers, and half the amount of lemon juice. Finish with rice, rest of sauteed onion, lemon juice and cardamom.

Add saffron to 1 tablespoon milk; pour on rice. Cook on low heat 10 minutes. Serve hot with curry or yogurt.