Food 
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sketches from chefs of plates
sketches from chefs of plates
Cherie Scott starts with onions as she makes a lamb biryani in the kitchen of her home in Boothbay.
Some of the ingredients Scott uses include onions, tomatoes, cilantro, cinnamon and mint with fried onions.
Scott adds saffron broth to the pan filled with rice.
Scott displays a finished lamb biryani in the kitchen of her Boothbay home. Her mother made the dish to feed close to 40 people at family celebrations back in Mumbai.
Scott suggests diners dig the serving spoon into the rice, going all the way to the bottom, to take some meat, rice and potatoes all at the same time.
The finished product is garnished with eggs, cashews, cilantro and mint leaves.
