ZANZIBAR BIRYANI

Zanzibari cuisine includes culinary influences from Bantu, Arab, Portuguese, Indian, British and Chinese culture. Biryani is similar to but is not Pulao. Both are delicious rice dishes with abundant spices. Biryani originated primarily on the Indian subcontinent, while pulao has its origin in Central Asia. According to the “Times of India,” Biryani is made using the draining method of cooking, whereas pulao is made through the absorption method. While preparing biryani, the rice is parboiled in water and then drained. Whereas while preparing pulao, the amount of water or stock is completely absorbed by the rice and vegetables in the dish.

INGREDIENTS FOR CRISPY

ONIONS:

1. 2 medium onions (yellow, brown) halved and finely sliced

2. 1 cup (250 ml) oil, for frying

INGREDIENTS FOR SAFFRON:

1. 1 tsp saffron threads (loosely packed )

2. 2 tbsp warm water

INGREDIENTS FOR PARBOILED RICE:

1. 2 tbsp salt

2. 10 cloves

3. 5 dried bay leaves

4. 1 star anise

5. 6 cardamon pods

6. 450 mg uncooked basmati rice

BIRYANI:

1. 1 cup coriander / cilantro, chopped

2. (60 g) ghee, melted