The Emperor's Feast Feast empire-biryani
The Emperor's Feast Feast empire-biryani
The Emperor's Feast Feast empire-biryani
The Emperor's Feast Feast empire-biryani
The Emperor's Feast Feast empire-biryani
The Emperor's Feast Feast empire-biryani
The Emperor's Feast Feast empire-biryani
The Emperor's Feast Feast empire-biryani
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The Emperor's Feast

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Biryani is traditionally cooked for big celebrations in India; for weddings, parties or when is a child is born. “We tried to individualise it,” laughs Harneet, “but it easily feeds 2-3 people”. The dish is cooked throughout South Asia, but Empire Biryani’s version hails predominantly from the North of India and Pakistan. From start to finish, the delicate cooking process takes 36 hours. The difficulty, Harneet explains, lies with timing it perfectly so that the rice is soft and the meat is succulent but holds its bite. With so many timings to balance, pastry isn’t usually a focus – a combination of flour and water is instead used to give ‘dum’ (seal and steam) to the biryani. Empire Biryani bring pastry into focus by instead creating an edible shortcrust pastry. When you tear into the flaky, golden lid it releases the smells of cardamom and saffron and you can use it to scoop up the contents – “that’s what sets it apart.”