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Tarmo Hannula
OCTOBER 16 - 22,2020 | PAJARO VALLEY MAGAZINE
THE MIXING BOWL
COMPLEX FLAVOR Biryani is not a simple dish but it will fill your kitchen with the provocative scents of onions, herbs and spices.
A most fragrant kitchen By SARAH RINGLER
O
ne-dish meat and rice dishes are eaten around the world. Biryani is a complicated version full of onions, herbs and spices.
There are many claims to its origin but according to Wikipedia, it’s a Persian and Indian dish that goes back to medieval times. The name comes from the Persian word that means “fried before cooking.” It has always been my favorite dish at Indian restaurants and
I was curious how it was made. It’s a lengthy process and one of those recipes that conjure up past times where women would cook all day over a hot stove. This recipe actually starts the day before as the meat needs to be marinated overnight. The smells that
emanate from preparing this dish are an experience in themselves. Lamb is my favorite meat for biryani although chicken, shrimp, goat, fish and beef can also be used. There are many different versions and you will probably create your own if you, like me, ➝ 7
