I made biryani for the first time just recently, under the tutelage of my friend Roopa Gulati. It’s not nearly as difficult as I thought it would be (I’d even say it was easy, if time-consuming) and it’s a thrill to lift the lid and smell the fragrance of the onions and spices once it’s cooked.
There are hundreds of different recipes biryani. Once you’ve got a handle on the method you can try other options. I wouldn’t serve anything before this, but I’d offer yogurt and kachumber on the side, and fresh mangoes afterwards. Prep time: 40 minutes, plus 30 minutes soaking time | Cooking time: 40 minutes Eight For the onion paste For the marinade For the masala base For the biryani © Telegraph Media Group Limited 2020 We rely on advertising to
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