New answers tagged indian-cuisine
I once had a biryani at a Marathis friend's home and the taste was incredible. He mentioned that he used a fungus, specific to his region. For years I had looked for the name and never found it till finally I came across dagad phool randomly. Even Indians are mostly not aware of this - a very region specific spice.
To make it ferment better, add a little bit of commercial yeast to the batter.
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