This is without a doubt a big production. The rice and gravy mixture was then put back on to the stove, covered with a lid and simmer on very low heat until the gravy was well infused into the rice. She boiled the rice in a large pot until al dente (still got some bite to it) and in a separate pot, she made the gravy (with chicken) and then layer the rice and gravy in a pot (like lasagna). I have seen how it was done in the kitchen by my housemate’s mother some years ago. Nowadays, this popular Indian sub continental dish is a party favourite. It is believed that this was created in the kitchens of Mughal Emperors. It’s rich in spices coupled with beautiful fresh herbs, toasted nuts and raisins, thus making this a meal fit for the kings, literally. Biryani is not an ordinary one-pot rice dish.
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