Biryani lives or dies on the rice. The grains have to stay separate and long after cooking, which is why biryani rice is aged and milled differently from the basmati you would boil for a curry.

Daawat mill specifically for this. Extra-long grain that holds its shape through layering, steaming and serving.

Soak it, parboil it, layer it over your meat or vegetables, seal the pot and let the steam do the work. It also makes an excellent pulao if you are not committing to the full production.

Find it with the rest of the rice at Curry Corner in North Melbourne.