Biryani Serving Suggestions
The Biryani is a layered rice dish with many different variations. The aromas from this dish fill the house and the heart! Bring it to the centre of the table, lift the lid and let everyone breathe in the subtle, comforting flavours. Served with some simple accompaniments, this dish makes for a special meal.
There are two methods for cooking Biryani:
- The individual components are first cooked and then layered together. This is a good method for vegetable Biryanis.
- The ingredients are layered when raw and baked together. Rafi’s Biryani Curry Pack uses this second technique and it works particularly well with lamb or chicken.
Here are a few of our top tips to keep your Biryani efforts on point:
- It is unusual in India to serve just one dish on it's own; the Biryani is often served with a selection of yoghurt and onions, roasted aubergines, or a salad made with onion, carrot, cucumber and lemon wedges. Fill the table with lots of bowls and allow everyone to help themselves.
- The Biryani makes a large quantity of food, so it's a great dish to serve for a special occasion. To make it even more special, sprinkle toasted almond flakes, soaked sultanas and crispy fried onions over the top. Top with a few more strands of saffron. If you really want to show off, add some silver leaf too for some Indian bling!
- Lamb or mutton is the traditional meat for a Biryani, as these meats have a good fat content which provides a rich and deep flavour. You can also use chicken (we recommend using thighs as they retain moisture well), but make sure you cook it until the meat falls easily off the bone. For a veggie option, we love using large slices of carrots and potatoes.
- Rafi would serve this dish with a family favourite, egg curry. When they were kids, Kevin and Lee would mash the yolk of the boiled eggs into the sauce and then fill the hole with yoghurt before putting the whole half an egg in their mouths at once. Much easier with adult-sized mouths, but still just as tasty! Recipe coming soon.
To make this dish extra special here is a Top Tip from Lee:
“Mum used to add saffron dissolved in milk to the Biryani once it had cooked. Add a few drops of the infused milk to the rice, then when you toss your curry you will have random spots of yellow rice which look very appetising.”