Biriani House. Photo by Lydia Chávez. Biriani House has been open for a little over two weeks, in the old Dosa space, and already it’s a place to take note of, despite it being what feels like the ...

In a bowl, mix the chicken with yoghurt, salt, black pepper, turmeric, chilli, curry powder, cumin, tamarind sauce and garlic ginger with your hands. Add the onions, lemon juice and coriander and mix ...

In a deep frying pan drizzle the oil and add the onions. Fry the onions until they are golden brown. Using the same oil fry the potatoes until they are crusty. Set aside. Cut the meat into cubes and ...

Biriani benefits from the flavor that the meat, seafood or vegetables impart to the rice as they are heated together. Although in its classic form biriani is a fairly involved dish originally served ...

Chicken Savoury: Cut chickens into serving pieces. Use backs, necks and wing tips to make stock for cooking the rice. Heat half the ghee (or ghee and oil) in a small frying pan and fry the almonds ...

I still remember my first chicken biriani, in 1958. Whatever Jamie Oliver and co do, food will always be living history Spring may be a distant memory, but the detritus of decades is still the same ...