A plate of mouthwatering Biryani is placed in front of you.
On first impressions, how do you judge a Biryani?
Well, as far as I am concerned, there are four basic tests you must carry out to assess a Biryani.
First try the “spread test”.
Pick up a little Biryani in your fingers and sprinkle it on the side dish. The grains of rice must not stick together but remain separate. The pieces of meat too must be succulent, clear and dry, not greasy. A good biryani will easily qualify the spread test.
Lift the plate of Biryani and smell the pieces of meat. The Biryani must be pleasantly aromatic [the sweetish fragrance and appetizing aroma of marinated spices] – not sharp or piquant. The Biryani must pass the “aroma test” with flying colours as there is nothing more appetizing than a mouthwatering aroma!
Taste the meat... ideally it must be mutton in a biryani. It must be well-cooked, flavoursome, succulent, delicious.
Then roll some rice on your tongue – the subtle flavour and taste of the spices must mildly and pleasantly come through, and must not be overpoweringly spicy, greasy or pungent.
Now you come to the fourth and final test – The “Potato Test”.
Dig deep and search for the potato in the Biryani.
The potatoes must taste as scrumptious as the meat – that is the hallmark of a superlative Biryani.
And if there is no potato – well dear fellow foodie, tell me, can there be a perfect Biryani without a potato which tastes as delicious as the meat?
If you are a passionate foodie do have a look at Appetite for a Stroll