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                         Lamb Biryani   UNLIMITED TASTY RECIPESITEM     In India, you're similarly prone to have biryani as a noon conveyance at the workplace as you are to consider it to be a staggering highlight at a wedding feast. The dish is unavoidable, with numerous cutting edge translations and territorial changes established in the Muslim people group of the subcontinent. Hyderabad is well known for its style of biryani, which generally includes a layer of crude meat and sauce that cooks the rice as it steams in a firmly fixed pot. This Sindhi-style biryani is the one I make for uncommon Sunday snacks and gatherings. With different layers of standard cooked rice, new herbs, caramelized onion, saffron-injected milk, and braised sheep, it's a task, yet a remunerating one. Two hints: Meat on the bone isn't a standard, yet it's reliably superior to meat off the bone. Potatoes are welcome; include a pound of little bubbled potatoes to the cooked meat on the