Biryani is one of the most widely traveled Indian dishes. I say widely traveled because, just like butter chicken, and chicken tikka, it is not only well known across the world, but it also picks up nuances and transforms itself slightly wherever it goes adjusting to the taste of the region. It may not be originally Indian, as it was brought to the subcontinent by the Moghul / Persian rulers. But just as India became home to the Persians, it also became home to this one pot royal delicacy of mixed flavors and cultures.
Biryani is one of the dishes I mastered quite early in my cooking days. Back then, I used to make it at home, in India, on some special weekend and I remember my Dad being so excited about it. He loves it and could never have enough of my Biryani. Not much has changed, as now my husband greets it with equal or more enthusiasm. In my house, Biryani is not a meal; it is a ritual characterized by feverish excitement, loud cheering, applause and even some boogie woogie if it is made after a long time.
Since it has been a long time since I got the chance to make this for my Dad, I?d like to dedicate this post to him!
(recipe not found or in draft status)