Food guides

Bablu's kitchen notes.

13 practical guides for cooking at home. Read one, then pick a recipe and get the pot going.

• Biryani vs Pulao: Rice, Layers and FlavourLearn the practical differences between biryani and pulao, from cooking rice and layering to seasoning, with tips for choosing what to cook.
• Sindhi, Hyderabadi, Karachi and Lucknowi BiryaniCompare Sindhi, Hyderabadi, Karachi and Lucknowi biryani through their common flavours, ingredients and methods, without treating styles as fixed rules.
• Biryani for a Party: How Much per Person?Plan biryani portions for a party with a dry-rice starting range, an example for ten guests, and questions to ask a caterer before placing an order.
• How to Choose a Good Biryani RestaurantUse practical questions about rice, preparation, portions and dietary needs to choose a biryani restaurant, without relying on rankings or hype.
• Best Rice for Biryani: Choosing and Cooking ItChoose rice for biryani by style and texture, from basmati to regional small-grain varieties, with practical soaking and parboiling guidance.
• How to Reheat Biryani and Store Rice SafelyReheat biryani without drying it out, using a microwave or covered pan, and learn why quick cooling and safe rice storage matter before reheating.
• What to Serve with Biryani: Raita, Salad and MoreChoose sides for biryani, including raita, crisp salad and simple vegetable dishes, with ideas for balancing richness, heat and dietary needs.
• Biryani Spice Levels: Heat vs Aromatic SpicesUnderstand mild, medium and hot biryani, how chilli differs from aromatic spices, and what to ask when ordering or adjusting a recipe at home.