A new cookbook holds recipes of Biryanis and Pulaos you are likely to have never have heard of. Unlikely? How about a Goan Mutton Biryani Upside Down?
A new cookbook holds recipes of Biryanis and Pulaos you are likely to have never have heard of. Unlikely? How about a Goan Mutton Biryani Upside Down?
If you are someone who shies away from cooking Biryanis because they seem tedious to prepare, Biryani by Pratibha Karan is not for you. But if you enjoy cooking for large groups and are keen on trying a recipe very few might even have heard of, this is a perfect fit. 
Before she gets to the recipes, Karan tackles the highly contentious issue of what distinguishes Biryani from Pulao. Her rational description of the two categories is a synthesis of several streams of opinion on the subject, although in the book, she follows the popular names rather than what they should actually be named.
The recipes in the lavishly produced book are arranged according to region, and Karan introduces a world of Biryanis and Pulaos. Hyderabad and Lucknow, traditional homes of the Biryani are well represented but there are some interesting recipes from Delhi, like the Santare Ki Biryani and Babu Shahi's Matka Peer Biryani.
What Biryani aficionados will find particularly appealing are some of the more unusual recipes like the Pork Biryani, which the author claims is a Parsi innovation. Unusual. Since the Parsis rarely make Biryani, and even more rarely eat pork. Also included are a Goan Mutton Biryani Upside Down, a spicy Maharashtrian Ravan Bhat and actor-director Sanjay Khan's recipe for Subzi Gosht Biryani.
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Biryani published by Random House India. Available at leading bookstores for Rs 795.
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