Topic: Lamb biryani

[Peripatetic Phil]

Well, having cooked my lamb last night, and with home-made pulao rice remaining from my try at Anjum Anand's Rustic Rogan Josh, there was clearly only one thing to make this evening and that was lamb biryani.  I carefully separated the pieces of lamb from the sauce and the whole masala using chopsticks, and built up my biryani in layers : lamb, rice, fried shallots, more lamb, more shallots, more rice.  All in a brown earthenware casserole, and in to the oven for about an hour at 100^oC (I pre-warmed the rice for two minutes in the microwave oven with some added boiling water to get the right texture).  After about an hour everything was piping hot, I garnished it with a little chopped coriander and served with onion salad and lime pickle.  It was delicious.  Two criticisms :  (1) it was greasy; I should have decanted off the oil and molten fat last night, but instead stirred it in -- mistake number 1.  (2) parts of the lamb were too chewy;  I should have been more selective with the lamb, but not wanting to waste any, all went in.  Certainly a good biryani which I shall make again, nest time trying to remember to garnish with sliced boiled egg.

** Phil.

[Malc.]

Got a spare spoon for me to dig in with? All looks good.

[Peripatetic Phil]

Got a spare spoon for me to dig in with? All looks good.

Yes. it was all laid up for you :  where did you get to ?!
** Phil.

[Malc.]

Got a spare spoon for me to dig in with? All looks good.

Yes. it was all laid up for you :  where did you get to ?!
** Phil.

I was at home dying after trying proper made at home mustard!

[Peripatetic Phil]

I was at home dying after trying proper made at home mustard!

;D  ;D  ;D  ;D  ;D

And about time too :  using that nancy pre-made stuff indeed; what were you thinking of ?!

[Ramirez]

Looks lovely. Could devour that in minutes.

[chef888]

looks a very tasty dish that does Phil well done mate ( Ivan )

[Stephen Lindsay]

Phil = The Biryani King

Looks great Phil. I don't use lamb nearly often enough in my curries.

[RubyDoo]

Looks great Phil. I don't use lamb nearly often enough in my curries.

Nor me but after my last batch of mutton I shall be from now on.

[Peripatetic Phil]

I had a second portion of the lamb biryani last night, simply heating it in a sealed plastic takeaway container (650ml) for one minute, and serving it dressed with a sliced boiled egg.  It was better than the previous night's, which cannot be a result of aromatic overload on the previous night as it was oven-cooked while I worked in another room.  I think that the spices have leached out of the meat over time and into the rice, and this is what has led to the even better flavour.  I felt no need for either onion salad or lime pickle last night, and the sliced boiled egg was a perfect accompaniment.  I shall probably have the final 1/3 this evening.

** Phil.