Biryani is a bit like a newborn kitten – except you don’t cook nor eat newborn kittens. It requires heaps of concentration, patience and love. Each individual component needs to be prepared to just the right level before the ingredients can be assembled in a harmonious fashion, and then gently steamed to create an insanely delicious smelling and tasting dish to fight over at the dinner table. In the last post we discussed the origins of Mughlai cuisine and what makes it so majestic, and this fruity, nutty aromatic rice is right on point. Juicy apricots and pineapples are layered up with fluffy rice, spicy potatoes, sweet onions, aromatic saffron and kewra water (screwpine extract). I’m not going to lie to you, you are likely to do a double take when you see the ingredients list. Take courage, my recipe provides you with a straightforward process to follow to create a true masterpiece. In truth, the assembly of biryani is not unlike the process used to make lasagne – it’s all in the preparation, so be prepared. The following method is very detailed because I want to give you a complete guide full of handy hints and tips to make the perfect biryani for any occasion, and not only this one. (serves 6, or 8 as part of a large meal) 400g basmati rice 340g baby new potatoes, cut into quarters 320g onions, sliced into thin strips 60g dried apricots, chopped, chopped into 2cm chunks 20g dried pineapple, chopped into 2cm chunks 20g whole almonds 20g whole pistachios 10g unsweetened desiccated coconut or 30g fresh coconut, grated 1 pinch saffron soaked in 4 tbsp hot water 1 tbsp kewra water 250ml hot water + more for boiling the rice and potatoes 4 tbsp oil or ghee Salt 1 ½ tsp minced ginger 2 tsp minced chillies 1 tsp cinnamon powder 4 whole cloves 1 tsp ground green cardamom seeds (flowery, aromatic flavour) ¼ tsp ground black cardamom seeds (smoky, heady flavour) ¼ tsp whole fennel seeds ¼ tsp pomegranate seed powder (sharp, sour taste – available in most Indian shops) 1/8 tsp ground mace 1 small pinch ground nutmeg 1 tsp salt Method
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