A celebratory meal that puts vegetables at front and center.
Caramelized onions provide a deep flavor base and a flavorful garnish.Par-cooking the rice in acidulated water with oil improves its texture and prevents rice grains from clumping together.A biryani is meant to be extravagant. Brightly colored, intoxicatingly aromatic, and rich with flavor, biryani is often served at celebrations, and this is true not only of biryanis made with meat, like, but also of vegetable biryanis, like the recipe below.
The first is that it is quite aromatic, which is due to the fact that it contains an aroma molecule typically referred to as 2-AP, which stands for 2-acetyl-1-pyrroline. The aroma of basmati rice increases as it ages, and you'll notice that basmati rice brands will often indicate that their products have been "aged" to emphasize their quality.
Spices like cardamom, cloves, bay leaves, and saffron and infused waters like rose water and pandan water build a complex combination of aromas and flavors that are heightened by the warmth of the rice. One of the great pleasures of being served a biryani is the moment when the lid on the pot is lifted and all those wonderful aromas are let loose.
For saffron, it's best to bloom it separately in warm water or, as in this case, milk, the better to leach out its wonderful color and get the most out of its flavor. The saffron-infused milk is added along with the rosewater and pandan water only toward the end of cooking of the biryani, so their aromas won't get lost in the mix.
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