This South Asian originated dish deserves its own Rap song. It’s so popular throughout the world, it’s as often sought after as the Samosa.
Each region will tell you of the virtue of their own versions - Hyderabadi (Sindhi), Bohri, Ismaili, Lahori, Dindigul (Madrassi), Konkani, Mopla, Arab or Malaysian but they are all spectacular if cooked well and always by Muslims, though Goans of Karachi Pakistan make it surprisingly good. You have a wide choice too and in my travels and food adventures I have tasted it in all forms: Goat, Chicken, Fish, Prawn, Kheema (meat mince) and with a Muslim family in Florida, Alligator. Wonder how a Pork Biryani would taste. If it’s made with vegetables then it’s not a Biryani, it’s a Pilaf (Pulao). If I were asked which was the best biryani I ever had, it would hands down be the Kheema Biryani made by a Malabar coast Mopla cook in a dingy restaurant in Bombay’s Abdul Rehman Street, just off Crawford Market. The year was 1973, the price Rs. 7. Some things you never get to experience again. https://youtu.be/obMviWQTTtY Roland. Toronto.
