Most of biryani found in Singapore are Nasi biryani where the meat and rice is cooked seperately. I feel an authentic biryani is the one which is cooked dum style with layered rice.
Briyani in SG used to be slow cooked together in the pot. Maybe for time & practical reasons now the meat & rice are cooked separately. Achar is probably Malay origin. Served with briyani instead of raita probably south east asians then were not used to yogurt. Dishes evolved from country of origin depending on availability of ingredients & cooking methods.
@ramnarayan2000Sorry I never meant to discredit the biryani served in SG. Bring a biryani purist I just wanted to bring forth what i know about biryani.
@@sumit6190pyour comment is fair but what you describe is exactly what it is, dum biryani, which is also well loved by locals here. Our Nasi biryani is just another version of
Their description of Alaudin Briyani being moist, wet, spicy, saucy is as unflavourful as i recall how they taste 😅, on the other hand their description of Islamic Briyani is intriguing. Bucketlist
During 70s, my father had brought me to Islamic Restaurant for company's event. Their best dish is Dum briyani I think, but now their prices are a bit expensive.
Allauddin's is the stall that my late father always bring me to eat, to me, theirs is the epitome of briyani. In recent years, i have found their standard constantly dropping, and around 2 years ago, i decided that their standard is unacceptable.... Imagine growing up eating at a stall and no longer wanting to eat it. There's 3 briyani stalls at the back to their stall, all 3 are better than the current Allauddin's.
I thought the biriyani rice, the meat and each of the accompaniments are tasted one-by-one and then finally bring all of them together on your spoon for a separatel and final bite to tell the audience how each component of the biriyani tasted on their own before telling the audience the taste of all the components combined together?🤔....that way we would know whether any of those components were not actually good to taste but the other components need to support it to taster better only when they are all combined🤔
If just the slim rice then orange juice or pumpkin maybe it becomes a special biryani? About health, pumpkin is like an instant health during that moment, orange as juice is addictive. Thinking about life. About "h.p.b and m.o.h", is h.p.b the real thing then they lie about m.o.h as new name to rule country? Wonder if Will get a job at little India about this type of cooking, it's like a ruled to a group thing? Then turkey too will cook biryani anyway? If "Biryani Kebab" together taking the meat from there just cooking the sauce? Is it curry or not?
Honestly, this type of Singapore style biryanis are heavy and lack any nuance. You feel gross after eating it. Dum biryani is where its at. It's light, fluffy and flavoursome.
