BIRYANI

I am living now, maybe weeks or months, on the countryside (no people!). This Classic was utterly delicious yesterday.

Fair to say it would be traditionelly served differently at the end. The rice cooked al dente and you would put one layer of meat in a pot, add another layer rice, add another layer meat and finally a layer rice and cooked for 10min and then served. I was a bit lazy on the countryside

Stay all healthy!!!

https://www.wineberserkers.com/content/?p=5829

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Wow, that looks delicious! I’m sure that purists would argue you just made a lamb curry with a side of rice since you didn’t amalgamate the dish, but who cares.

What is in the “biryani spice mix”?

I know, but I am living on the countryside now. No time or mood for extravaganza.

I used a Biryani Masala spice mix developped by a famous Indian restaurant from Berlin and exclusively for Biryani. It contains cumin, coriander, cardamom, paprika, ginger, pepper, garlic and a good amount of cinnamon.

I recently had two different Biryani’s at Chutney Mary’s in London. Both were delicious.