Thread by @gauravsabnis

Foolproof recipe for making a sublime biryani. Make biryani. Put some lime slices on top. The biryani will be sub-lime. #selfthoo

Okay, here are some actual biryani tips. Keep in mind, I'm not a purist or authenticity-ist about food. I'm more into the taste and the science and the science behind the taste.

I like most biryanis. Even veg biryani. As long as it is well made. Good flavor and texture.

Over the years, I've eaten and made almost every type of biryani out there. Things that work for me:

- When cooking rice, err towards undercooking than overcooking
- meat is better brined in spices than marinated in yogurt
- Don't go overboard on the aromatics
- Steaming is key

My own personal favorite variety of biryani is the Lucknow one. Where the flavors are delicate and the rice and meat still maintain their own identities even while mixed together.

In my peer pressured young youth, I was one of those "veg biryani isn't biryani but pulao" people. But I read more than just blog posts and talked to more than just influencers and veg biryani is very much a biryani, if made properly. With steaming and the right aromatics etc.

The only people who say veg biryani is veg pulao haven't really made either veg biryani or veg pulao. When we you have made both, you know, they are nothing alike.

Of course, many places might pass off a veg pulao as veg biryani. But they aren't the same.

It's not like a law or anything, but my general understanding is
- Pulao is when the rice absorbs the flavors as it cooks, with the water. Or fried rice style.
- Biryani needs the rice at least somewhat separately cooked or parboiled. Or layered.

https://twitter.com/AsmaAnjumKhan/status/1456580533236928512?t=3x14dAiBLPwn64ud9dbl5w&s=19

Infusing of whole spice flavors via steam is a key ingredient of biryani that is usually not used in pulao.

Although again, remember, this is not a biological classification. It's all made up by us. The "rules" are fluid and varying.

Roasting the spices in ghee or if you can, lard or chicken fat, really enhances the flavor.

A well made pulao with good flavors and ingredients will be indistinguishable from a Biryani for most people. Our palates are on average way less discerning than we think.

Basically if the rice you use in your preparation is either uncooked or fully cooked, it's a pulao. BTW, you can give dum/steam to pulao as well. No law saying only biryani can get dum.