in that case, what you made was more of a true biryani than a pilau. The original biryan (sic
) came from Persia, and essentially was a fried meat sandwich, using bread instead of rice, the meat was cooked twice (I believe that is what biryan means in Arabic?)
What you could have done was to half cook the rice, then put a layer of it in a pyrex glass bowl (I do) add the lamb in a single layer (pink and underdone) then finish with another layer of rice. Pour on a little milk in which saffron has been steeped, and some butter. Cover with kitchen foil and bake in a low oven (120 C) for 30 minutes.
To serve, invert over a large plate and take to table. Needs a gravy and perhaps other veg to make into a glorious meal.
To further enhance its appearence, place halved boiled eggs in bottom (which will become the top) of the bowl,
together with tiny diamond shaped sweet peppers.
To finish in grand style, there's always topping with silver leaf.
HTH, and keep up the good work,
yes, we can stand on the shoulders of giants, and there is nothing new under the sun. Still, well done.