If you were to ask me what my favorite Indian dish is, it would have to be Biryani. This special one pot dish is a layered rice dish of the Indian subcontinent and it can include any types of meat, fish or vegetables. India offers so many culinary wonders but most will agree that when it comes to biryanis, Indians unanimously love indulging in this mouth-watering dish. From start to finish, biryanis can be pretty time consuming, so mostly it is served up on special occasions. Marinated in yogurt and a blend of different spices is key to making this dish moist and beyond flavorful. On this particular day, there was absolutely no special occasion, just my tastebuds hankering for a good biryani. So here it is. Don’t let the long list of ingredients put you off. Since there’s just my husband and myself, we were able to feast on the leftovers for weeks as I had portioned off meals and stored in the freezer.
A roast leg of lamb with all the trimmings for our Easter lunch did not go to waste 2 weeks ago. I decided to reuse the leftovers to make Bert’s favorite Indian dish, Rogan Josh. It is a spicy, and succulent slow-cooked lamb curry. Indulgent, and flavorful, with a spiciness that transforms into a rich and thickened sauce, this lamb curry would be a great dish to entertain with; I know I’ve had rave reviews from guests and have passed on this recipe many times over. The recipe is taken from Madhur Jaffrey’s Indian Cooking cookbook. Madhur Jaffrey is one of the world’s leading authorities on Indian cuisine. Born in Delhi, she gained distinction as an actress in England and hosted the popular BBC television series on which the book is based.