Topic: Gosht ki biryani

[Peripatetic Phil]

Ingredients :
Lamb from lamb curry
Perfect pulao

Remove large spices from rice, fold gently in together, place in a warm oven (80^oC) for 20 minutes, garnish with coriander leaf and sliced hard-boiled egg, serve with lime pickle.

** Phil.
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[h4ppy-chris]

Looks yummy that Phil.

[Peripatetic Phil]

Thank you, Chris. Next time I will try to achieve an even more intense (spice) flavour in the lamb, because once the flavour permeates from the lamb into the rice it becomes significantly less concentrated.  As the lamb was so tough after the first session, I added a whole second portion of base and cooked it in the pressure cooker : that had the desired effect of softening the lamb, and by the end the sauce was of perfect consistency, but some of the flavour was lost.

** Phil.

[Malc.]

I love one pot dishes like this. Perhaps some finely chopped green chilli would help lift the flavour a little as too would some nice crispy fried tobacco onions stirred through before serving?

[Peripatetic Phil]

I love one pot dishes like this. Perhaps some finely chopped green chilli would help lift the flavour a little as too would some nice crispy fried tobacco onions stirred through before serving?

Indeed.  The latter I had but forgot (too hungry, been out all day); the former I didn't, but yes, I'm sure they would have helped.  But the lime pickle plastered over most the the cracks

** Phil.