The Nawaab's Briyani Today, I personally have eaten more biryani than I did in my entire life and I am certainly not done yet. Every few weeks when the craving for comfort gets out of hand, a biryani is called for. The long-grained rice, coated with ghee and bursting with flavors, the succulent pieces of chicken falling off the bone, and the wafting fragrance of cardamom, bay leaf, & fried onions is a balm that can comfort any aching soul. Making biryani is a work of art. The choicest pieces of meat are marinated in spices and laid down in special pots with ghee; parboiled rice, often long-grained, is layered on top, and aromatics, spices, and scents are added, the layers go one until the handi is full. The whole thing is then put on Dum and left to cook. While the process may seem simple, it requires expertise and practice of another level. This is what makes the perfect biryani such a rare find and prized catch. Personally, I swear by the biryani of Nawaab’s Rest...