Pandan leaves also called Biryani leaves add the right kind of flavour to dishes. In India there is a special rice known as Basmati rice which is used for making biryani and pullao. This is expensive compared to the ordinary rice.
Many add pandan leaves to the ordinary rice and get the flavour the same as the basmati rice. Most hotels use this technique. But a discerning eye can find out the difference as basmati rice is quite long.
I prefer using basmati rice rather than use that technique as it is not often that we make biryani or pullao Basmati rice not only has that flavour but it is tastier too.
Do you use Pandan leaves in your cooking?