Risotto, pilaf, paella, arancini for me.
But over the weekend I tasted a version of kimchi fried rice topped with egg that deserves a place on that list. Most fried rice dishes are just okay for me, so I never made a point of trying this before. New favorite.
Stop scaring the shit out of me.
Pad See Ew, or any Thai dish made with thick rice noodles.
grilled chicken and som tam with sticky rice.
I like most rice and grew up with rice as part of dinner about 75% of the time. Recently I’ve been crushing on this recipe:
Off topic, but:
I went to a Muslim high school, and was one of the few non-Muslims in my classes, but was well-accepted by the Muslims, and made many good friends. After some time one of them said, “You’re one of us now, so we should make you an honorary Muslim. I was agreeable to that, provided they let me choose an honorary Muslim last name. As so many of them had names ending “ani”, I wanted a similar name, and chose “Biryani “! 
So should we change your handle be “BiryaniGrubble”?
I know people.
I can make that happen.
I’d be opening up shop with Barney’s Biryanis.
“Biryani” was supposed to be a last name, not a first name, so, no.
We would also lose the original source of the name. I assume you are acquainted with the cartoon series “The Flintstones”; you sound like you are much over 18! If not, my apologies, young lad! In addition, “Barney” is a riff on my real name, “Bernard”.
Fred: “How can you be so stupid?”
Barney: “Hey, that’s not very nice. Say you’re sorry.”
Fred: “I’m sorry you’re stupid.”
Very imaginative!
I do love biryani, though not the standard Indian one that starts with a truckload of chillies. The wife of a friend used to make one I loved, which was flavorful, with almost no heat; sadly, she passed away at 45.
The nicest biryanis and samosas I’ve eaten have been made by a classmate’s Ismaili mother and a friend’s Ismaili mother.
Both of the mothers immigrated to Canada from Uganda. I understand Ismaili East African cuisine is called Khoji or Khoja. And I realize you’re better versed in this corner of gastronomy than I am, Barney!
They both used subtle spices, relative to most restaurant versions.
There are a couple Ismaili-run restaurants in Toronto, but I haven’t tried their biryani. I rarely travel east of Yonge these days, and most are located east of Yonge.
Here is a recipe for a Ismaili Tanzanian beef biryani. https://www.dinnerwithjulie.com/2017/02/01/dilshad-rozinas-beef-biryani/
Quite a coincidence! The Muslim high school I went to was the Aga Khan Secondary School in Kampala, Uganda!
My (Ismaili) friend’s wife also made the best samosas I’ve had.
Pretty much any rice with egg. Current favorite, parent child donburi (chicken/egg over rice).
Not much to look at, but so good.
Hmm. I don’t know any indian biryanis that start this way.
I should have specified that it was Indian (including Goan) food (rather than just biryanis) that I see this way. I experienced untold horrors until I figured out that it was chillies that were the cause of my ongoing digestive problems.
When the chillies are under control I love Indian food.
That’s still a pretty limited perspective of Indian food.
Yeah, just like PB&J.
Sometimes I wonder if chickens would lay eggs if rice did not exist.
Yeah, we riced out at lunch the other day.
Yo Barne. We pass by your mate’s house off hwy280 all the time. Wishing to catch a glimpse of that fox Wilma in that “One Million Years BC” outfit. 
This “house” located in very tony Hillsborough. Her neighbors hate her and multiple complaints have been filed to no avail. Rich folk problems.
I still haven’t figured out if it’s the chilies in spicy dishes, or the amount of oil/fat. Either way, no fun next day
