(no subject)

[was_tansu_now_badhedgehog]

I'm still thinking fondly of the lamb biriani I made on Monday. Oh, it was epic.

Comments

[loree-borealis.livejournal.com]

Ooo, what's the recipe?

[tansu.livejournal.com]

I kind of didn't have one as much as a general principle.

[babs-the-nymph.livejournal.com]

*weeps*

[tansu.livejournal.com]

For those who want to know and are still reading the comments, the general principles, combined with the "what I did" are thus:
1) Use lamb on the bone, e.g. a lamb shank or two.
2) Soak the rice first. Use basmati rice.
3) Cook the meat on the bone in water, with onion, ginger and spices and a little salt.
4) When the meat is tender and the goodness is come out of the bones, fish out the meat and skim off the broth (a gravy separator is useful.
5) Fry spices and start a pilau by frying your rice for a minute(use plenty of black pepper, use at least one green cardamom per person, use cinnamon and cloves), and use the stock you made by cooking the meat to cook your rice, pilau method. Don't use too much - it helps to have some pilau expertise. Luckily, the margin for error seems to be greater than when using plain water to make a pilau.
6) Make a vegetable curry, using the remaining stock for your liquid.
7) Flake the meat into bite size pieces. Brown them in a pan with a tiny bit of oil or ghee and some spices (ground coriander, ground cumin etc) When the rice is nearly done bury the meat pieces in the rice along with some flaked blanched almonds and some swelled sultanas, or put rice and meat in layers in another pan. Cook on lowest heat with a heat diffuser, or put in a low oven.