Briyani is a mixed rice dish popular in Malaysia. It is originated from the Muslim Indians from Indian subcontinent. The rice is cooked with spices and is added with either meat, seafood, eggs or vegetables.
The spices and condiments used to cook briyani include ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, tomatoes, and garlic. Those with higher means also put saffron in the briyani.
There are two type of briyani in Malaysia. One is called briyani gam. For this dish, the rice is cooked together with the protein. While the typical briyani dish serve the rice and the protein separately. The protein used are usually the chicken mutton, beef or seafood. For the vegetarian, The rice is cooked together with vegetarian option like potato, aubergine and many more.
The dish may be served with chutney, korma, curry gravy and yogurt.
Image by: Adrian Wong
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I won’t lie, biryani isn’t easy, but it gives back every ounce of work you put into it, with several layers of perfectly seasoned steamed rice, veggies, and lots more good stuff.