I've received a couple requests for the link to the Biryani recipe I used. You can find it here. I used whole spices and did not grind them...But I'm tempted to try grinding them next time and see if that punches out the flavor a little. Also, it needs acid at the end. A lemon wedge on the side solves this nicely!
(A warning: You'll need at least a 4qt pan to make this in. Don't use a stock pot though. Wide and shallow works best for the steaming...)
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