How the nasi should be in briyani.
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The rice shoul be grainy. Although need not be this colourful. Basmati rice should be used.
Too many times, I come across rice that is saffron coloured, but mushy like japanese rice and passed of as nasi briyani. It is edible because it is cooked, but improperly prepared to be called nasi briyani
Should be like in this picture.
This is from a shop from Buffalo Road.
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The best nasi bryani I had ever tasted is made by my same floor neighbour. It is basmati rice, which is almost colorless, but so umistakeably nasi bryani fragrant. And it goes with the mutton curry they make, wah heavenly.
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Only long-grained basmati rice should be used.
Some hawkers use normal rice since it's cheaper.
Avoid them at all costs.
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There are as many varieties of briyani as there are ethnic groups in South Asia and the Middle East, therefore the colour varies from white to saffron, and in between.
All these have one thing in common, the cooked rice is grainy, never sticky like our ordinary rice.
I have tried four different stalls at Tekka, and all had mushy briyani,including that famous one.
Basmati rice cannot be cooked like normal rice. There is a technique of washing and soaking. No short cut.
In the end, I have to go to my neighbourhood coffee shop mamak, who does his briyani well, only then hati puas.
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so whr to find?
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Most Indian restaurants, that serve briyani does their rice well.
You only have to be careful about the one at hawkers centres and coffee shops. Some of them pass of ordinary yellow rice as nasi briyani.
Look at samples on other peoples plates as you pass by, before you order.
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me no eat.
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Malay weddings also got good briyany.