Nimbu ka Achaar (Lemon Pickle)
Biryanis are an absolute skill to get right and I have tried a fair few in my time. This South Indian style biryani is very different to the classic Biryani in how it is cooked and put together. Some may argue that it's not actually a biryani at all, which I do understand because unlike a traditional biryani it's not a dish of alternating rice and masala layers.
The South Indian biryani is cooked more in the style of a pilau with the rice cooked in the masala. Not being a purist, I think it's a fabulous dish and the flavours are just as fragrant. I love using slightly different spices in this dish (especially the star anise) to add the aniseed notes that are so delicious.
I have kept it simple using chestnut mushrooms, but you can really go to town and use whatever combination of mushrooms you like.
To buy the main ingredients for my Biryani, check out my curry kit here.
Delicious with a lentil dhal.
|Typical values*||per Serving|
|of which saturates (g)||9|
|of which sugars (g)||7|