Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Biriani Dishes => Topic started by: Peripatetic Phil on March 27, 2020, 08:37 PM
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Inspired by George's recommendation (https://www.curry-recipes.co.uk/curry/index.php?topic=15408.msg136427#msg136427) of Aldi's Specially selected fragrant Punjabi-inspired bhuna cooking sauce, I treated myself to a jar and last night made use of it for the first time. I used the accompanying recipe for inspiration, but deviated from it in a number of ways, as previously reported (https://www.curry-recipes.co.uk/curry/index.php?topic=15408.msg136624#msg136624). The resulting bhuna remained on the stove (turned off) overnight and all today, and this evening I used it to make a lamb biryani, adding only pulao rice, 8 pre-softened green cardamom, and a good shake of dried fried shallots. It was absolutely perfect, as good a lamb biryani as I have ever eaten, and as I commented to Santa (https://www.curry-recipes.co.uk/curry/index.php?topic=15408.msg136631#msg136631) yesterday, I deliberately used only one half of the sauce so as not to swamp the flavour of the lamb, as a result of which the flavour of the lamb really came through. Highly recommended.
** Phil.