Home cooking attempt — Biryani from scratch

I spent an afternoon making Biryani from scratch following a traditional recipe. Getting fenugreek leaves right was the main challenge — it's not as straightforward as it looks. The warmly spiced and aromatic result was rewarding once I got it right.

spices are used medicinally as well as for flavour in Ayurvedic tradition. I served it with nimbu pani lemon water as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Biryani yourself gives you a new appreciation for what goes into it at a restaurant.