(OLLI AT UVM PRESENTS) Biryani and Indo-Persian Clay Pot Cooking with Anna Mays

Developed in the Indo-Persian cultural centers of the Mughal Empire, clay pot cooking dum gave birth to the delicious biryanis we know and love today. In this online class, learn how to make chicken biryani using the ancient dum cooking method of slow cooking rice and meat with tempered spices in a pot sealed with salt dough. Examine the history of this ancient cooking method and its role in the Mughlai cuisine of Northern India, as well as fundamental cooking techniques like tempering spices and making your own garam masala blend.

For more information, contact Lora Phillips at 802-656-5817 or uvmolli@uvm.edu.

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