And what a huge family argument that was – we had to weed the garden for three hours this afternoon to get our team work back on track!
So, here are the five criteria we are going to rate the biryanis on. Each criteria will be marked out of 5. Sorry, if I sound like a school examiner, but this is serious business.
Rice grain separation
It goes without saying that Basmati rice should be used for the perfect biryani. And obviously each grain should be cooked such that it separates from the other grains. People who want a working demonstration of how this can be achieved or what this looks like should contact me for a master class.
The meat/veg should be cooked to perfection, be exquisitely marinated, and taste as part of the whole. A huge problem in the rating system is actually articulating what a good biryani should taste like. A good biryani, like human existence, just is.
Look, I have gone all pseudo on you now!
Spice blend perfection
If I were on Masterchef, I would now start talking about how the flavours should roll off the tongue. And maybe they do – who knows? Suffice to say that no one spice should stand out on its own and overpower the biryani. Er, go figure / do the math etc.
OK, my arm was twisted here. This was put in there by you know who. Apparently the potato content has to be generous, the potatoes themselves have to be square or round and deep fried. It’s very important. Very. Important.
Fried Onion Finish
No biryani is complete without a deep fried onion garnish. All of us were in complete agreement on this thankfully – even the son who only eats onions when they are deep fried.
So there we are… but wait, I have left out something.
The Wet/Dry Index.
Who am I kidding? To me this can make or break a biryani. But what is it?
Again, very difficult to articulate. A good biryani should be neither too wet nor too dry. It should be, you guessed it, just right.
Biryani perfection here we come!