The Tarka Guide
How to keep biryani rice separate
Rinse and soak the rice to remove surface starch, then stop boiling it at about 70% cooked so it finishes on dum instead of turning starchy.
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Cook with better cues
Techniques explained through sight, sound, texture and timing.
The Tarka Guide
Why your karahi tastes watery
A watery karahi almost always means the tomato-onion masala was not reduced enough before the meat went in, or water was added later to stop it sticking.
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The Tarka Guide
How to properly brown onions
Slow, medium-heat cooking over 20–30 minutes browns onions evenly; high heat only colours the surface while the inside stays raw.
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The Tarka Guide
Pakistani whole spices explained
Whole spices are bloomed in hot oil to release aroma at the start of cooking; ground spices go in later, since heat burns them quickly.
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The Tarka Guide
How much rice do you need per person?
Plan for 75–100g of raw basmati per adult for a main rice dish like biryani, or 50–75g for a plain rice side alongside a curry.
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The Tarka Guide
Understanding bhuna, dum and tarka
Bhuna builds a masala base by frying it down, dum is a sealed low-heat steaming step, and tarka is a finishing pour of spiced oil.
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