Lamb biryani is my regular order when we get Indian food delivered. I was introduced to it a few years ago when an Indian co-worker brought in a huge pot of biryani for his birthday lunch. Even after almost crying due to a whole green chili I mistook for capsicum, I fell in love with the dish. The one bowl wonder is comforting, the mild blend of spices, the slow cooked, super tender meat very appealing. Sadly, not many restaurants offer this dish. I guess it’s because it’s considered peasant food, not restaurant food. It’s time consuming to make and probably not all that popular here in New Zealand. It’s the last week of winter so I’m trying to cross off my winter to do list and last week’s CSA box included both carrots and cauliflower. I decided to attempt a lamb biryani. I roughly followed the recipe from Cuisine Magazine which can be found online here. While the recipe generously suggests this will serve 4, I think it’s more like serves 6 to 8. Even with …