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The algorithm for the perfect biryani


BBC News
By Aparna Alluri
Biryani, most cooks will tell you, is an intimidating affair.
The wildly popular one-pot meal is a laborious balancing act of spices, time and temperature. Rice and meat - the former, delicately spiced and the latter, robustly flavoured - are cooked separately and then together, slowly on a low flame, in layers separated by juicy fried onions, saffron-infused milk and fresh herbs.
Even at the peak of my pandemic-induced, Instagram-fuelled cooking phase - when I made my first plate of Thai spare ribs and discovered the wonders of roasted sumac - I steered clear of biryani. I am from Hyderabad, a southern city that serves a famously scrumptious version of the dish, and I was convinced that whatever I cooked wouldn t taste authentic enough. So I never bothered trying. ....

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