I've gotten a lot of biryani rice from my Muslim housemates during Eid.
No pictures, but I basically slow cooked a
borewors, making sure the skin does not break. When the borewors was cooked (with visible juices running inside the sausage skin) I pumped the heat up for the juice to break through the skin and flood the sausage in it's pork and beef juices. I then collected the borewors onto a plate, and stir fried my
biryani in the haram pork+beef fat juices, then putting the rice on the borewors. Best meal I had for a while now. My plan worked beautifully. The fatty juices completely captured the biryani's flavour of raisins, cloves and another spice that I can't name.
