This dish is of Middle Eastern origin and has Indian influences here. It is long-grained basmati rice flavoured and cooked with fragrant saffron, spices, and some versions include nuts, dried fruits, and served with spicy stewed mutton or chicken. A platter of or portion of pickles accompanies it and a bowl of dhal or curry comes for you to drench the briyani with.
Nasi Briyani
Cafe Mariam
116 Changi Rd #01-02, WIS @Changi (Map) Tues- Thurs: 11am – 3pm Fri- Sun : 11am – 2pm Mon
Hassan’s style of Arab briyani is a winner of sorts. It comes white but densely flavoured and very rich, much like the Kabsa style in Saudi Arabia. The grains he uses are the fine long grained Basmati variety and the meats he places on top, from lamb to chicken and fish, are slowly and lovingly done over low fire. The way he introduces that smoky woody aroma to the briyani without cooking them over wood fire, is a secret I must keep. But it was magical. The soft moist meats are torched for roastiness before placing atop the briyani and served with fruit chutneys and dips. Hassan worked for the likes of Marco Pierre White and even Gordon Ramsay, but I am sure they did not teach him this art of the Arab briyani.
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