Thursday, June 14, 2012

Biryani anyone?

The other day, F was mentioning that Friday is one of her favourite days. She had her reasons. She was born on a Friday. And of course, she said, all good things happen on a Friday.

Talking about good days, Friday topped my list of favourite days. I still remember that I would wait eagerly for school to finish and rush home. Yeah, it was also the beginning of the weekend (or holiday, as most children think). But for me, it was the steaming hot biryani which my mother would make for lunch on Fridays. I think that was the point where, in my mind, good times are always synonymous with meticulously cooked, perfectly ‘dum’d biryani.

Now after all these years, I still go back to that moment where I wait eagerly for mom to make biryani. It is no secret. My mom makes the best biryani in this world. She can whip up a wicked biryani, with enough power to make you do anything she wants (I’d know!). Ask anybody who has been raised on a staple diet of biryani (read as Muslims) and they would tell you that their mother makes the best biryani. And, they are right! What makes biryani special is the fact that each person adds their unique touch to the creation, making it their very own masterpiece. And for me, nothing goes beyond my mother’s perfect melange of flavours, the tender cooked meat and the way in which it goes beyond perfection, each and every time.

Each community has their version of this versatile culinary import. And, each version is a winner. So, if you want to learn how to cook biryani, the Tamil Muslim style, simply head to the Great Biryani Cookout by Chennai Food Guide. This workshop definitely sounds interesting and the best part is that the organizers have gone beyond biryani and have included some of the other classic accompaniments. So, you get a shot at Chicken 65 (biryani is incomplete without this), Raitha (a must), brinjal thokku (who ever thought that brinjals could taste this good?) and bread halwa (for sweet endings). And, the participants can get into the groove right from chopping veggies to the art of getting that perfect ‘dum’. If I were to believe the inside information, this workshop would be conducted by Rajab, a traditional cook who has been cooking the Tamil Muslim style biryani (at weddings and other ceremonies) for more than 15 years. Click here to register and be a part of this fest.

So, if you love biryani and want to add your own spin to this classic favourite, you know where to go!

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