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	Lamb Risotto by Mary Joseph I want to call this a "Lebanese Risotto" because I used a lot of the spices and ingredients that are in a lot of the recipes I grew up cooking. So needless to say this would go great with a nice fatoush salad or a tomato & cucumber salad with a side of Hummus and pita bread.	2 votes 1 review 19412 views
	HYDERABADI KACHHI BIRYANI by Mona Rizwan Biryanis are the greatest export sensation of nawabi cuisine.From the delicate pulaos typical of northern India, to the richer, spicier preparations of the Deccan, there are a hundred ways to say it with rice – each one as distinctive as your own signature.	1 vote 3829 views