Biryani (Short Cut)

I found that the traditional way of cooking Hyderabadi Biryani Dum is not only labour intensive, it is also quite time consuming. As I will be leaving Melbourne for Singapore soon (and will not be back for quite a while), I thought I should devise a short cut so Ray and Vany can cope (both … Continue reading

Basmati Rice

Basmati, which is endemic to northern India, Pakistan and Iran, has been falsely assumed to be in the Indica group due to its characteristic long, thin grains and because it is grown in India, where Indica varieties are widespread. Japonica varieties, which include sushi rice, are widely grown in East and Southeast Asia and tend … Continue reading

Nasi Biryani (Chicken)

Nasi is a Malay word for Rice but there are many ways to spell Biryani (briyani,biriani, buriyani, beryani or beriani). However, one thing in common is that biryani is a set of rice-based foods made with spices, rice (usually Basmati – very fragrant, long grained rice with light airy texture) and chicken, mutton, fish, eggs … Continue reading