Three different rice blends are cooked separately, then blended with spices for the chicken biryani. 
Turmeric, finely chopped red pepper, and red chilies are added to basmati rice. Oregano, cilantro, parsley, and zucchini are mixed with pumpkin seeds for another rice blend. And, garlic and roasted bread crumbs are mixed for the last batch. Moth beans, toor dal, black lentils, and pinto beans were added to the biryani.I prepared multiple servings of this meal, and froze them. When I quickly need a meal for George's lunch, this is one of the best, reheated. The spices of each rice blend compliment the chicken, which is slow-roasted separately, then de-boned. I simmer the bones for several hours to make broth for the sambar.
It is time to pull all my turnips and onions...now to find recipes to use them all.
