Biryani

A full meal on one plate rather than a curry with rice on the side. Traditionally, meat and rice are slow-cooked together with aromatic spices, and the dish's roots are usually traced to Persia. In many British takeout places it is closer to a stir-fry of pilau rice with chicken or lamb. It is typically mild, built on fragrance rather than heat, so it suits a diner who wants flavor without fire. It is worth asking how a restaurant makes it: a kitchen that layers and slow-cooks its biryani is one to remember.