Biryani is a dish mainly associated with the cuisine of the Indian subcontinent, although this
type of dish is cooked, with variations, from the middle to the Far East. Despite its origins it
is not a hot (as in spice hot) dish but fragrant and dry.
Legend has it that it was served to royalty (the Mughals) and would be sprinkled with gold
leaf, known as varak, for its final presentation. Quite possible since gold is quite inert and
tiny fragments like leaf would pass straight through the body!
The version below is my husband’s and any of our modifications fall within the limits of
authenticity consistent with availability of ingredients.
If you have an Indian grocers store nearby, I encourage you to go shop there for ingredients.
First they will have a huge range of spices and secondly a wide variety of choice, especially
for rice. They will also be a friendly place to offer advice on many of the food items and,
especially for spices, will be much cheaper than your usual supermarket.
The quantities in this recipe would serve 6 to 8 people.
Biryani page 1 of 4
This is a lengthy recipe, largely because of the ingredients
list but don’t be put off, it doesn’t contain any complex
techniques and will reward you and your fellow diners
with a delightful meal. For those who view ‘curries’ with
suspicion, you should point out that not all food from the
Indian subcontinent is fiery hot and indigestible.
