Consider the biryani, in which translucent slices of lemon and fine slivers of sharp green chiles are layered with rice and meat curry and trapped steam is used to infuse brightness and heat through the deg,or large pot.
Learning how to do this, of course, takes both time and practice. So if you're a Pakistani-cooking novice, 'I'd recommend getting familiar with the food' first, says Sahar Siddiqi, the chef at Atlanta's Chai Pani.
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