went down very well
went down very well
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fish pakora work well as well.
They sound delicious, might make some of them this evening.
Funnily enough I recently found the recipe a mate gave me years ago for pakora sauce
3 tablespoons of plain yoghurt
1/4 teaspoon of salt
1/4 teaspoon of chilli powder
1 teaspoon of mango chutney
1/2 teaspoon of mint sauce
a pinch of cumin seeds
Also spiced onions
1 finely chooped onion
3 tablespoons of ketchup
1 tablespoon of mango chutney
1/4 teaspoon of mint sauce
a pinch of cumin seeds
a pinch of freshly chopped coriander
1/2 teaspoon of salt
chilli powder to taste
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We had them with this
Which actually reminded me of a garlic yoghurt sauce you might get in a kebab shop 
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I’m starving now you git.
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Assembled, ready to cook
…and we’re off!
I meant to drizzle a bit of pomegranate molasses, which worked well last time, but I forgot. Ah well. Ghee fried cashews in between the layers of rice this time.
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When this shit is all over and we’re able, I’ll have you round for a biryani.
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Sounds good to me 
I wasn’t sure how long to cook it for so just did what I did for the chicken thighs - 45 mins at 180 then 30 mins rest before opening.
Meat and rice were both perfectly cooked.
Would be a great thing to do if you were having people round. You could do the bulk of it the day before then it’s just 15 mins work and wait an hour and a half or so. Time to do pakora 
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Look great.
I completely forgot- I added a tbsp rice flour to the batter.
No matter, using just gram flour made lovely batter.
I’ll bear it in mind for next time.
…and I don’t know that it isn’t better without!
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Leftover biryani sauce, baingan aloo and courgette besan fry. Made a pulao with dried lentil dumplings to go with it. Also, Mr Vikkis garlic pickle and chilli pickle.
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It seems that my chapati weren’t inflating because of uneven rolling out. Bought some silicon rolling pin guides- used the 2mm ones and every chapati puffed up perfectly.
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I struggle to get mine to puff
