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1
Heat a heavy, deep skillet or dutch oven large enough to accommodate the roast over medium-high heat.
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2
Pat the roast dry with paper towels and salt and pepper it on both sides.
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3
When skillet is hot, add oil and brown roast on both sides, 4 to 5 minutes per side.
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4
Transfer roast to a plate, reduce heat to low and add red wine to skillet.
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5
Pour it in all at once.
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6
It will sizzle and splatter like crazy, but adding the wine all at once actually overwhelms the pans heat and reduces the splattering; the wine merely boils angrily at you instead.
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7
Add 1/2 cup of water, further calming things down, then stir in the Biryani paste, scraping up any browned bits in the pan as you do.
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8
Return roast to pan, along with any accumulated juices.
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9
Add more water as needed to bring the liquid level partway up the side of the roast without submerging it completely [see Kitchen Notes below]you want to braise it, not boil it.
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10
Add bay leaves and minced garlic.
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11
Cover and let simmer over a very low flame for two hours, checking occasionally and adding water if liquid boils down too much, but it probably wont unless your lid doesnt fit the pan well.
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12
You can also drizzle some of the liquid over the roast occasionally.
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13
About an hour into cooking, turn the roast over in the pan.
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14
After the roast has cooked for 2 hours, add potatoes and onions to the pan, scattering around the roast.
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15
It doesnt matter if the potatoes arent totally submergedthey probably wont be, in factthe steam will cook them through.
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16
Cover the pan and continue to cook for another 1/2 hour.
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17
Transfer roast to plate, tent with foil and let it rest for 5 minutes.
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18
Turn off the heat under pan and leave covered.
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19
Slice roast across the grain into 1/2-inch [or so] slices.
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20
Even with your sharpest knife, the edges of the roast may shred a bit.
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21
Fan a few slices of roast on each plate.
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22
Arrange potatoes next to the roast slices and spoon sauce over both.
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23
Serve with a salad or pretty much any green vegetable.
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24
This dish is big flavored enough to stand up to steamed broccoli, for instance.
