Kewra water: This aromatic flavouring gives many biryanis its characteristic rich flavour. Final layering: The top and bottom layers are always rice. Arrange a layer of rice. Add the food layer, garnish layer, dissolved saffron and kewra water.
The pandanus flower grows extensively in the swampy areas, and interestingly it is the male flower that is used for producing the water that is similar in taste to rose water but slightly fruitier. That heady, fruity flavor makes kewra water an interesting addition to both sweet and savory dishes
A concentrated oil made from pandanus flowers used to flavor meats, desserts and beverages in Indian and Southeast Asian cuisine.