Can’t say that I’ve had many biriyanis or lamb shank at that for fear of gaminess, but I think this is one of the best I’ve had so far!

It’s no wonder it’s Pita Tree’s signature dish - the twice cooked rice was aromatic, fluffy with a bit of sweetness from raisins; the lamb was cooked for 4 hours using no ghee nor additional oil - all from the lamb itself so you get its full flavour without much gaminess, plus the texture was was incredibly tender and slid off the bone easily!
The rice and lamb is cooked separately before marrying them together in a beautiful copper pot; with a side serving of tomato based gravy that elevates the flavour of the dish.

May seem pricey at $38, but portion is huuuuuge. Said to serve 2 but really, I think it’s good for 4 and you could add on a bit of sides which are also done well here.