The Isfahani Biryani that spanks the rice out of all others.
One of the many eternal food questions in Dubai is where to get the best biryani. Fat boulders of lamb, chicken or even tender fish fillet baked under spiced rice has won over the collective food conscience of this culturally diverse city. Such is the sway of biryani in this region – or even the world, since MS Word Auto-Correct seems to slap you on the wrist for spelling it as ‘biryouni’ or ‘baryani’ – that this luxurious dish of royalty has become a staple commodity on many an Indian, Pakistani, Arabic and Iranian restaurant menu. . . .