#biryani

#biryani

After weeks of excess, it's not surprising that our palates begin to feel a little jaded. The thought of another roast dinner makes me yawn, so something with spice feels exciting. Biryani, with its layered complexity of flavour and texture, has always been the ultimate celebratory centrepiece for guests to congregate around, and it needs little accompaniment bar a bowl of cooling raita. This meat-free version made with tender paneer koftas is light and fresh, yet still warming and packed with flavour.

From the onset, this Indian-Nepali restaurant on the border of Union Square and FiDi blends in with all of the other nearby utility spots where office goers grab takeout or tourists make pitstops along a sightseeing route, but Trisara is more special than that. The menu leans heavily Indian -dals, biryanis, and tandoori-with a few Nepali dishes like momos, goat curry, and chow mein thrown in, and the portions suggest the people working here are genuinely invested in overfeeding you.

A boil-and-drain approach leaves each grain of rice separated and fluffy. Boiling in an abundance of water also means no clumping and a less starchy result since grains can freely move around the pot. Cooking rice just like pasta is reliable and so easy, too. All you need is a large pot of boiling water and a teaspoon of salt for every cup of rice.