Yes, I am finally sharing the recipe I promised here. It's a biryani with an identity crisis. When my sister in law gave me the recipe she called it Peshawari Biryani. Jiggs Kalra makes it with kala chana and calls it Kale Moti Biryani in Prashad. And somewhere on the web it's referred to, rather uncharmingly as, Vegetarian Biryani. A rose by any other name etc. etc...

I made this biryani with kidney beans (rajma) the first time and felt they were too 'beany' for the delicate basmati rice. So this time around I used sprouted moth beans (matki). They complement the rice in taste as well as size. This is in fact one of the best things about the recipe. You can use pretty much any legumes in your pantry without compromising on the taste. The next time I plan to go a step further and combine the beans with fenugreek instead of cilantro.

Where does the casserole come in? I finish cooking the biryani on 'dum' in the oven. But the recommended 'unlayered' serving is a visual treat for parties.