My work mate Naveed's Wife - Shaheen - makes a KILLER indian Biryani. I actually havent tried it anywhere else before, but they keep telling me you won't find it any nicer is any restaurants in Sydney. (Back in their home India though, there probably is some stiff competition)
Biryani, biriani, beriani is a set of primarily south asian rice based foods made spices, rice (usually basmati) and meat or vegetables. In persian it means 'fried' or 'roasted'.
The spices and condiments used in biryani may include but are not limited to: ghee, peas, beans, cumin, cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the meat—beef, chicken, goat, lamb, or shrimp. The dish may be served with dahi chutney or Raita, korma, curry, a sour dish of eggplant (brinjal) or a boiled egg.
Every now & again Shaheen will cook this up on a Sunday (the process takes about 2-4 hours, i have yet to come over for a cooking session to learn it). She packs me a container for Monday lunch time and i am forever grateful :)
Saffron makes the rice the orangey red color that it is, and there are pieces & sticks of clove, cardamom & cinnamon (that i happily chew & swallow, i love all of these flavors in indian cuisine)
It is BEST eaten with onion raita (at restaurants they make it with cucumber instead). Basically it is chopped raw white onions mixed with a bit of plain yogurt. (always chew some gum after eating, or you'll scare everyone away with your onion breathe haha). And for that extra something - add chopped chilli's YUMMY.
I will NEVER get sick of this, despite its high content of fat, having it once or twice a month won't budge my waist measurements!!