CHICKEN BIRIYANI

1/2c uncooked long grain rice
5 garlic cloves
1 cinnamon stick
1 bay leaf
1/2c chopped onion
1/2t each ground ginger & salt
1T lemon juice
1t curry powder
1/4t ground cinnamon
1/8t each ground cloves, cardamom and black pepper
1c low fat plain yoghurt
3c cubed cooked chicken or turkey meat
2c shredded red cabbage
1 small tart green apple, cored and cubed but not peeled

Cooked the rice according to 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 and bayleaf.

Meanwhile with electric blender or food processor make a paste of
the onion, ginger and salt, lemon juice, curry powder, cinnamon,
cloves, cardamon, pepper and remaining garlic by blending it for 10
to 15 seconds.

Transfer the paste to a large bowl and blend in the yoghurt.  Add
the chicken and mix well.

Place the rice in an ungreased shallow 6-cup casserole.  Spoon the
chicken mixture on top, cover and freeze.

After thawing bake covered 35 to 55 minutes at 350.  Toward end of
baking stream red cabbage 10 minutes over boiling water until it is
tender but still crisp.
Cluster red cabbage and apple in the centre of a serving.

4 servings
370 cal.
5g fat
94mg chol.