Osso Buco is special to me because it takes a while to cook (four hours), but is extremely worth it. It reminds me that all good things take time.
Salt to taste
Cinnamon (secret ingredient)
Dip the shanks in flour, then pan sear them till crispy.
Set aside and in the same pot sauté the vegetables (carrots, celery and white onions).
Add the wine and all the herbs. Add back in the shanks and cook on low heat for four hours.
Eight to 10 blended tomatoes
Four large onions
One teaspoon ginger and garlic paste
One teaspoon ghee (cooking oil)
Mint, coriander, mixed biryani spice, garam masala spice, curcuma (turmeric)
Orange food colouring
Two bay leaves, thyme, cinnamon, 6 green cardamom pods
Cooking oil and salt
I make my chicken biriyani by layering. I marinate the chicken and then pan fry it with the marinade (spices and yoghurt).
I then deep fry the onions separately. I boil rice and add some food colouring in a third pan.
Next, I layer them in a baking dish and place in the oven.