I thawed what looked like a big fat burger, supposing it
to be ground bison, and it turned out to be a mass of squirrel
forelegs. I've just given them twenty minutes on a rack in a
pressure cooker to tenderize them; so I should be able to plunk
them into a chicken recipe, more or less as if they were raw
chicken.

I want to make biryani, and have good imported biryani
paste; but where do I go from there?

Cook a cup of rice with three or four teaspoons of the
paste, and add the squirrel either at the end or somewhat before,
according to how tender it turns out to be when I open the
pressure cooker?

How about chopped onion and celery? I'm thinking add the
onion with the rice (I don't digest raw onion well any more), and
the celery, along with sliced almonds, near the end. Right?

What else??

--
Beartooth Sciurivore, PhD, Neo-Redneck Linux Convert
What do they know of country, who only country know?