The ten spices in our biryani masala
We grind it every Tuesday. Here is what goes in.
How to reheat biryani without drying it out
Steam is your friend; the microwave on high is not.
Biryani is often better the next day, if you reheat it gently. The rice has absorbed more of the masala overnight, and the meat is more tender.
The best way is on the stove. Put the biryani in a heavy pan, sprinkle two tablespoons of water or milk over it, and cover tightly. Keep the flame on low for eight to ten minutes. If you have a little ghee, add a teaspoon on top. The steam brings the rice back without breaking the grains.
If you must use a microwave, cover the bowl with a damp paper towel and heat at medium for two minutes, then stir gently and heat again. High power dries the edges and makes the meat rubbery.
Do not reheat the raita or the salan with the rice. Warm the salan separately in a small pan, and serve the raita cold from the fridge. Leftover biryani keeps for two days in the fridge in a closed box, but it should be reheated only once.
