Rice is the most important food crop of the developing world and a staple food for more than half of the world’s population. It is an excellent source of complex carbohydrates to sustain good health is rich in nutrients, vitamins, and minerals. There are many different types of rice with several qualities, suiting different consumer preferences. Quality factors in rice are related to the length of the grain, stickiness, aroma, texture, and flavour.
Although cooked in several different ways, on their own, they are extensively used in a wide variety of food. The egg whites help give volume, thicken, bind mixtures, glaze surfaces and the egg yolks help to emulsify.
Recipe of the day - The Lamb Dum Biryani
Biryani is one of the most popular rice dishes in the Indian subcontinent and it is a well-balanced mixture of rice, meat, vegetables, yoghurt, and many spices. There are over 26 different types of known variants of Biryani across the region. Biryani originated in Persia and is derived from the Farsi word “Brian” meaning ‘roasted before cooking’. It was brought by the Persians to the north of India and this dish was then used as a “complete meal” to feed the army.This Biryani has a unique character due to the traditional technique of “Dum” used to cook it. “Dum” is a technique of slow cooking food in its own juices and aroma through the process of infusion, as the food is held together within a tightly sealed container, for a very succulent and aromatic outcome.
Luxuriously spiced, delicately slow-cooked lamb, with the fragrant and highly seasoned basmati rice, all brought together with intense flavour.