Cigar Time - La Aroma de Cuba Mi Amor
I had to cook something for lunch today, and suddenly decided to cook chicken biriyani. Not the type which you typically get in restaurants which are spicy and from Southern parts of India (Or from Pakistan). My recipe was from eastern parts of India which is very aromatic and flavorful due to generous amounts of saffron. floral essences and aromatic spices.
Even though quick and dirty it still took about 3 hours to cook. I was surprised at how flavorful it was, given that I cooked it without a lot of care.
It did not look very presentable but I think it’s OK.
I also did some mental math. Forget labor - just the materials cost more than the average price of a similar quantity of biriyani from a typical Indian restaurant.