My new role as unemployed is to be the house’s cook, and I am loving it!
Yesterday, I made lamb biryani, southern Indian style. The difference between this biryani and the Northern biryani, which is what we are usually accustomed to in Kuwait, is the use of shredded coconut in the base mixture.
The base for the biryani is super aromatic with lots of sautéed onions, chopped mint and parsley, a myriad of spices, yogurt and what sets this is apart from the other biryanis, the shredded coconut.
Below is an image of the base slowly simmering, perfuming the entire kitchen.
To get this recipe, and if you’re a fan of Southern Indian cooking, I highly suggest you a get a copy of Savoring the Spice Coast of India by Maya Kaimal.
The Oven Experiments 
I am half Indian and my mother is from Kerala. Maybe because we are used to it, we prefer the Southern version to the other variations of cooking biryani. My mother was very happy with the post. Thank you very much
No way! I prefer it too.