Briyani or biryani originated from Persia and eventually found its way into the hearts of spice-loving Singaporeans. The fluffy basmati rice grains, dappled gold and orange from saffron and spices, go so well with meat and gravy. Dum cooking is the method where pre-fried boiled rice is layered with par-cooked meat, and then pressure-baked in a sealed vessel. This way the meat infuses the rice with its flavours.
I have to admit it, Dum Biryani is one of my favourite Singaporean foods!
I'm looking for a good Dum Biryani but when you go to places like the Philippines, it's not easy to get one unless you go to a specialty Indian restaurants.
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