My favourite food in the world

A plate of hot pancakes drizzled with Buckwheat Honey might be the most loved food item of the planet.

But for me its veg biryani...




This indians classic stands or falls on the quality of the rice.once you have got that,there is a welth of options for your vegetables, spices,cooking method and even garnish.

Biryani,the indian rice dish,is,like so many classics,disputed territory.Traditionally credited to the mughal court that ruled over much more modern day india

The rice:

Whether veg or non-veg,a biryani is first and foremost a rice dish that stands or falls on the fluffiness of its rice every grain should be separate and perfectly cooked .when you confronted with a plateful of biryani,tose some on the floor and examine the grains.


The vegetables:

I try recipes using potatoes,sweet potatoes,beetroot,carrot,cauliflower,peppars,peas,tomatoes and mushrooms,but although i would reccomended aiming for a good mix of texture and flavour,they all work.my testurs find a potatoes a bland.and complain  that the long cooking time has left the pease looking a bit like they have come out of the tin.so i have choosen cauliflower for a textural interest,squash fir sweetness and green beans for crunch and colour.

          

Spices and aromatics:

Garlic,ginger and green chilies are the holy trinity here,forming the base of every biryani i try (with exception of the river cottage one,which uses red chillies for reason best known to itself). Sodha also stick in a great big bunch of fresh coriander,which i love,both for its gorgeously auromatic flavour and the wonderfully green color it lends her dish.if you are less enamoured fell free to leave it out.spiceswise biryani tends to fairly a delicate dish,sweet garam masala is common,along with a little turmeric for color,cumin a bit of chili powder.However i do like the saffron used in both his and dishoom recipes,which makes the dish makes a dish feel gratifyingly regal.as well as taste wonderful.


Baking and serving:

Althought  it's perfectly possible to make a great biryani on the stove,as the prashad recipe proves,it's easier for the amateur to get good results in the oven,where the heat will be distributed more evenly,reducing the risk of the base layer sticking.the cookies vessel should be tightly sealed to orevent the escape of steam thats essential for flupping up the rice in the proper fashion.

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