After almost a week of trying to find the right window of opportunity, I finally found the time to make the Breyani on Wednesday morning. Immediately after getting off work (at about 8am), I was off to the store to gather my ingredients. It was actually nice shopping so early in the morning since most people were either just heading to work, or were not awake yet. I’m not a fan of the holiday crowds. I always feel like I am dodging cars in the middle of a busy freeway when walking the stores this time of year.
This recipe required numerous spices of which I only had about half of. In addition, some of the spices are not used that often in every day cooking here in the US. To my relief, I found all of them but the saffron at the first store I hit. I decided to go with beef instead of lamb in this dish since buying this much lamb would surely empty my entire Christmas savings account. I also had to settle for dry spices instead of fresh ones in some cases as I did not want to drive another 30 miles to an Indian store for solely this reason. I could not believe how much saffron was at the second store. They wanted about $15 for not even a pinch of the stuff. There was even a choice between 3 brands, all about the same price! I reluctantly chose one to ensure I got the fully authentic experience.