Cooking class experience — learning Biryani properly

I took a cooking class specifically to learn how to make Biryani correctly. The instructor explained why dried apricots is used the way it is — something I'd never understood from just eating it. The warming and hearty result when you make it yourself is different.

nihari was originally eaten after the fajr morning prayer as a slow-cooked overnight stew. We learned how a family Eid feast shapes the way this dish is eaten. The class ended with the meal and a glass of rooh afza rose syrup drink. I've made it three times since and each time it improves. Highly recommend the cooking class approach.