Double the dry spices and chilli. Use two bunches spinach. You’ll need yogurt to mollify the goat
- oil for frying
- turmeric
- 450ml/16fl oz boiling water
- salt
- 450g/1 lb couscous
- ----For the Buttered Couscous----
- salt
- bay leaves
- 1.2litres/2pints 2fl oz chicken or vegetable stock
- clear honey
- ras el hanout
- ----For the Tagine----
- salt
- salt and freshly ground black pepper
- olive oil
- ----For the Spice Paste----
- garlic cloves
- freshly ground white pepper
- 25g/1oz butter
- olive oil
serve w ratatouille
- olive oil
- lemon wedges
- freshly ground black pepper
- whole coriander seeds
- garam masala
- chilli powder
Bluefinger say – little bit bland, but a good basis. Try chop chillies, add fennel, nutmeg etc for more flavour. Bit less ghee.
Orig poster says: My husband’s mother taught me this recipe, an authentic Hyderabadi-style biryani that is a trademark of home-cooking in south India. The chicken, spices and rice all cook in the same frying pan.
- salt
- whole cardamom pods
- bay leaves
- whole cloves
- 125g ghee or butter
- uncooked basmati or long grain rice
- water
very goaty. I have changed the recipe below, so it now has 1/2 the lamb, 2x barley & lots of parsley, have some lemons on hand. Needs a fair amount salt & pepper.
More rosemary probably. Forget the cheese
- garlic clove
- bay leaves
- Salt/freshly ground black pepper
- quite a lot of chopped flat-leaf parsley
R’s not going to like this.
Don’t burn the pine nuts
- 1T lemon juice
- 1t cracked peppercorns
- fresh parsley
- 60g soft butter
- 2t olive oil
works ok with chook too
note that the quantities are all approximate
- 3T coriander leaves
- 2t fresh chopped ginger
- garlic
- rock salt
- kaffir lime leaves
- kecap manis
- 600g diced lamb