Imran Khan's Vote for Potatoes in Biryani: Is There a Formula for Cooking the Best Biryani?

 Imran Khan's Vote for Potatoes in Biryani: Is There a Formula for Cooking the Best Biryani?

These and many similar comments are being seen on Pakistani social media since last night, in which Biryani, a popular dish in South Asia, especially India and Pakistan, is being mentioned.

Imran Khan

In fact, last night Pakistan Tehreek-e-Insaf chief Imran Khan was asked during a Twitter space whether he likes Biryani with potato or without potato. Used to eat but now prefer other foods.

However, he said, "But at that time I liked biryani with potatoes."

Should Biryani be made with potatoes or without potatoes in Pakistan, every now and then there is a stir on Pakistani social media. However, now that Imran Khan has also spoken about it, the discussion about it has increased and it is currently the top trend on social media in Pakistan.

In this debate, the position of people who like potatoes in biryani has been supported by Imran Khan, while some of the people who do not like potatoes are also saying that 'Biryani is our red line'. ' And some are thinking of eating biryani with potatoes from now on.

However, is there a specific way to make a good biryani? In this regard, here is an article written by Aparna Elori of BBC News New Delhi from a few years ago, in which different methods of making Biryani are explained.

"Cooking Biryani is not a clumsy job"

Many chefs will tell you that cooking biryani is a job of finesse, not of clumsiness. This famous dish requires a certain balance of temperature, time and spices to make perfectly.

They are first cooked separately, then together, to make the rice spicy and the meat flavorful. Finally, a layer of rice is placed on top of the meat on low heat and garnished with savory onions, saffron in milk and fresh herbs.

During the pandemic, when my inner chef was awakened thanks to Instagram, I made different dishes like Thai spare ribs but stayed away from biryani because I didn't have the courage or motivation.

I belong to Hyderabad which is famous for a special type of Biryani. I felt that whatever I make will not taste like the 'real Biryani'. So I never tried.

But then suddenly I found myself tempted. This became possible when I came across a book titled 'Masalaha Lab: The Science of Indian Cooking' which enticed me to make Biryani.

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This book is based on the simple and undisputed fact that cooking is a chemistry in itself. Food ingredients behave differently due to temperature, water and pressure.

You've often wondered why ingredients have certain aromas and flavors, or how they take on the color and appearance you want them to. Arguably, biryani making is tested using a formula in this book.

Krish Ashok, the author of the book, says that it is not a recipe but an algorithm. You can make your own recipe by following science.'

 He is associated with the world of technology and has a passion for cooking. He has written this book for people with similar tastes to read.

But before the book went to print, his publisher told him to 'cut back on the jokes and explain everything.'

As a result, Ashok wants to 'uncover the science behind the food' produced in the region, including India.

They reject the idea that there is some 'magic' in the hands of one's mother, grandmother or grandmother that makes them cook such excellent food. They say that 'it keeps the patriarchal society alive'.

According to him, the secret of being a good chef is that this person knows how to cook, has observed the ingredients since birth and patiently tested everything.

He opens his book with a piece of advice from his grandmother that 'If you give anything enough time, it will taste good.'

Ashok is also learning the same thing from his experiences.

He himself is against the use of 'authentic composition' because 'it is meaningless. For example, there is not just one way to make a good biryani. There are countless ways to make biryani, he says, and each method is authentic or original to a particular region or family.

Biryani is made with chicken or mutton or sometimes with beef. In India it is also cooked with just vegetables (and some people even experiment with adding fruit!). People on the south coast add chillies to it and use fish or prawns.

In some houses, coconut milk, dry fruits, eggs and potatoes are also added to biryani.

But the biryani algorithm created by Ashok gives instructions on how to cook it, like how to cook the rice finely, fry the onions in oil, marinate the meat in spices and then layer them. Ashok then advises the readers to do the rest themselves. A diagram shows how many different ways biryani can be made and can be made with multiple combinations of spices.

But no specific quantity of spices is necessary. A diagram lists the name of each spice in small capitals to help readers understand how much to add each.

Ashok's book gives similar algorithms for other foods, such as traditional dal, sambar or curry. He insists that people can create their own strategies.

This book explains what substances are included in spices and how these spices can be made more flavorful when mixed together in certain ways.

According to science, the best way to prepare food is to stick to one or two flavors. Flavor can be increased or decreased by using spices with similar