after biryani

well its fine that the contents of it were all cooked in proportion

the rice was not broken or over cooked it was proportionate lying long n gave its aroma differently , it had a good colour nor did it catch the base of my vessel . there are some tips that come handy now ;

ie ; next time i can improvise it by tying all the whole garam masalas in a muslin cloth n put in the vessel where the biriyani cooks on low heat slowly , so that they dont interfere between our teeth nor shall we remove it one by one while eating , as well as we can get its rich taste n aroma also we can just remove the muslin potli before we mix up the biriyani to serve . atleast my husband would be happy enough to relish biriyani without interference .

one more thing that we can do is , if we are scared that the biriyani shall stick to the botton of our vessel we can simply keep a tawa under it , because a tawa usually is a heavy utensil n would serve easily as an heavy bottom for biryani "now we do not have to worry at all ,leave it for an hour on low heat n it would cook to perfect texture"

every indian is a kinda wild when they smell good food the feeling is tooot padooo . food is the only science that tingles all our senses . our eyes are delighted to see the beauty of food , food which looks good n smells good as well as has a good name that gives a sense to our ears as well satisfies our mind makes us happy ; this art is different each time we cook , n gives a different result always . can say it is a tricky art that really needs practice . well the first reaction comes by hearing the name then , its looks ;chaloo dikhne mein toh acha hai phir khushboo bhi aarahi hai padose tak , ab agali baar khaane mein bhi acha hoga is baar toh mirchi lag gayi . well i have some mutton left which i did not use n had kept aside i will have to experiment again n think what to do with it well i m gonna continue with some new dish "wait n watch ".