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7 stories for“biryani”
The technique that separates biryani from a rice dish with chicken in it is parboiling: the rice is boiled to roughly seventy per cent, drained, then layered over the marinated chicken and finished in its own steam so every grain stays separate.
Sep 2, 2026
Saudi Arabia's national dish combines tender lamb with fragrant basmati rice and a warm spice blend. Toasted nuts and raisins add sweetness and crunch to this show-stopping one-pot meal.
Nov 22, 2023
Kabsa, machboos, maqluba, mujadara, freekeh. They look similar on a platter and are constructed by completely different methods. A guide to which is which and when to cook it.
Aug 14, 2026
There is no single official formula, and every Saudi household adjusts it. Here is a working baseline, what each spice contributes, and the one ingredient that has to be ground separately.
Aug 14, 2026
A cuisine built by pearl divers, date farmers and traders across the Indian Ocean. The spicing came by dhow, the technique came from scarcity, and almost none of it is served in restaurants.
Aug 10, 2026
Lamb kabsa takes an afternoon. Chicken kabsa takes about an hour and follows the same logic: build the broth, cook the rice in it, and grill the chicken at the end for colour.
Aug 14, 2026
