Discover the irresistible rice trinity of the culinary World and you won’t have any regrets.
The trinity refers to 3 distinct rice and meat based dishes. Prepared meticulously and with care with little change over centuries.
Originating from 3 different and distinct cultures, from 3 different parts of the World but sharing 3 interesting undeniable common links.
The figure 3 appearing more than once is just coincidental. The term “trinity” however I conjured up when I realised the shared links.
Background to the Trinity
Spanish Paella, the Arabian Kabsa and the Indian Briyani are the 3 dishes.
One does not realise the links until you look and realise the similarity in intensity of aroma and flavour. Somewhat similar in taste, texture but the level of intensity in aroma and richness is at the same overwhelming level. .
Other popular dishes might be tasty and aromatic but the intensity of these 3 are at another level.
All three are exceptionally sumptuous, self contained meals with no side dishes required. My guess is that side or normal dishes are intentionally excluded as they would compromise the meal experience.
They have become iconic not only within their borders but have made a name far outside.
Never a part of the home daily meals, they are prepared and consumed on event driven days or on celebratory occasions.
Cooked by experienced hands. One could even regard them as specialists who do not do any other dishes commercially.
Events in this case refers to an occasion to celebrate, a desire to have something different or special or to provide a treat to family and friends.
Time and history
I realised the links and commonalities in the course of work postings and travel. Research shows the common traits go back centuries for all 3 dishes.
It worth reading about the Valencia region where the Paella came about and how fiercely they protect the Paella heritage.
Hyderabad India is considered the foremost place and the best version of the Briyani heritage. Often advertised as Hyderbadi Briyani.
It’s Yemen in the Arabian Peninsula for the Kabsa.
Just a warning though. Not all are prepared the right way and the taste suffers and even aroma is diminshed. I have learnt to tell without tasting and just by looking if it is the real thing. Mainly because proper preparation shows in the presentation clearly.
The 3 common attributes
- Rice is central. Not just as a base but the treatment of it makes it an equal to the meat accompaniment. The Indian Briyani and the Arabian Kabsa both use the long grained and prized Basmati rice. The Spanish Paella uses the short grain almost round Valencia rice also known as Bomba rice.
- Saffron is the most expensive spice in the World and it’s the Rice Trinity’s key ingredient. Hence the distinct yellow reddish colour of the rice and the distinct taste. Iran produces 90% of World output of saffron. Iran (old Persia) also happens to sit geographically central to the 3. An important factor to consider.
- Islam is the 3rd and final link. The Paella can be traced to the Moors invasion of Spain. The Briyani to the Mughal invasion of India. The Kabsa is in the centre of the religious centre. The invading forces picking and spreading Persian influences along the way. Even today, Hindu majority India will acknowledge the best and original version of the Briyani are done by their Indian Muslim brethren. A holy trinity if ever there was one!
So the common links are rice, saffron and Islam.
Do try it
I heard and tasted Briyani first and for many years had it without realising the other two.
Years later I came across Paella at Borough Market in London. Kabsa came in the end as I sat foot in the Middle East.
Have tried all 3 dishes in many other places since and have not been let down. As long I did my research and picked the right place to have it.
I have introduced others to these dishes and they too found the intensity of aroma and flavour exceptional.
Each dish deserves a post of its own. Hopefully it will done in due course. Their preparations are different and it is the preparation that separates the authentic ones from the posers. So don’t just go by the name or how swanky the restaurant is.
Keep an eye on the Adelaide scene and I sure we will find some genuine ones.
As an aside, it is common for Indian restaurants to have “Briyani” on the menu. But the preparation do not follow tradition. It is pre-cooked steamed rice, coloured yellow. The meat is cooked separately.
The genuine version requires meat with rice layered into the same pot in phases. The meat infuses the rice that gives the rich taste and aroma. All cooked in a sealed large pot and it’s time consuming.
I have also come across good Indian restaurants in my travels cooking both rice, meat and with saffron in single small pot for individual orders and they are good. They are usually done with a pastry top to ensure a proper seal.
To discover one of these is already a boon but to discover the irresistible rice trinity is a stroke of luck.
Good luck on this journey of discovering the irresistible rice trinity.