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Biryani Rice & Fiery Onion Relish {Chef CollaBREWation #5}

This rice recipe is so flavorful and easy it may become a staple at your house. It has at mine.

If you’re just tuning into Love Beer, Love Food – welcome! Let’s get you up to speed. This post is one of a series I’m calling Chef CollaBREWation where my friend Dan Higgins, an excellent chef, and I are working together, aka collaBREWating – because making up words is my favorite.

Basically, he is teaching me some of his cooking knowledge and I am learning, as well as pairing beers with his delightful food.

We’ve already made some epic dishes, including an outrageous Irish whiskey creme brûlée, a delicious and simple citrusy olive tapenade which we spread all over my nearly no-knead stout bread,  stupid good cauliflower pakora (fritters) with creamy, cucumber raita, as well as a mind-blowing authentic lamb curry.

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The night we made that absolutely amazing, authentic lamb curry, we piled it on top of this biryani rice. As you know, it was all so good that I ate it, without complaint, for about a week straight.

I was curious about the origins of biryani so I did a bit of research and it turns out that there are many different takes on the dish, which appears to have originated in Persia sometime in the late 1500s. The word biryani comes from the Persian word ‘birian,’ which in Farsi, means ‘fried before cooking’. You’ll see in the recipe that the rice is sautéed with plenty of butter (traditionally ghee, or clarified butter) before adding spices and stock. This technique ensures that the rice doesn’t stick together, which is an essential component of biryani. Continue reading Biryani Rice & Fiery Onion Relish {Chef CollaBREWation #5}