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With this biryani recipe, juicy apricots and pineapples are layered up with fluffy rice, spicy potatoes, sweet onions, aromatic saffron and kewra water (screwpine extract). I’m adding this to the banquet menu not because it’s an authentic Mughlai dish, but because it’s rich, opulent and incredibly well-suited to this particular style of cooking.
Sweet rose rice and traditional spiced nuts are enveloped in thin, crisp filo pastry layers, then drenched in sugar syrup and left to absorb until chewy and divine.
