Pulao and Biriani

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


The pilaws and birianis are Moglai dishes, very rich, cooked with butter and the recipes are complicated. In India, to make the perfect Moglai dishes, professional cooks are always engaged as the processes are long and tedious. The recipes I give are those for dishes served in the homes of Anglo-Indian and European residents, and are simplified versions of the Moglai dishes.