The Mutton Biryani has a huge chunk of mutton buried in the rice. Pictures by Eu Hooi Khaw
PETALING JAYA, Feb 4 Take the best rice, which is basmati, match it with the best spices and herbs, add in meat and bake or roast it for four hours, and you get nasi biryani.
The owner of MaCik Biryani at The Curve painstakingly researched the origin of this well-loved rice dish, and traced it back to the Mongols. You can read all about it on the wall at the entrance to this restaurant.
The rice is brought out in covered pots with chutney and pickles.
She tells me that biryani is a very recognisable dish: the Indians have more than 1,000 versions of it, the Persians cook their own style of it too (biryani is a Persian word, she says). The Myanmars have a similar dish which they serve at festivals.
Its also good to know that basmati rice has a low glycaemic index, which means the glucose is released slowly and does not cause an immediate spike in your blood sugar. It makes you feel full longer, and diabetics are encouraged to eat this rice.
The nasi biryani at MaCik Biryani is cooked with just enough ghee to give it the aroma, with the meat and spices flavouring the rice.
I counted eight types of nasi biryani on the menu here. The Mutton, Prawn and the Chicken with Egg Biryani came in pots covered with a wooden lid, with cucumber pickles, pineapple and mango chutney.
The interior of MaCik Biryani is simple as the food is the obvious star.
The Mutton Biryani had a big chunk of marinated meat on the bone which popped up after the rice was stirred up with a wooden paddle. The spiced aromas wrapped round the tende! r New Ze aland mutton and rice, and tasted so good.
I can understand why this one is a hit at the restaurant. Besides cardamoms, star anise and cinnamon, nutmeg is an important spice for this rice I was told.
While eating I get some nuggets of information from the owner, who has an Iranian son-in-law whose family has been sharing their recipes with her. The recipes say bake four hours with charcoal on top and charcoal at the bottom. As you bake, more flavours seep into the rice, she says. She steams, then bakes the rice.
I like the Chicken Biryani with egg too. The egg is smothered in the spices, and the mint and fresh coriander add to the flavour of the rice.
The Prawn Biryani is notable for the almond flakes and cashews in it but its not a biryani I would go back for, as the prawns were a little overcooked.
The Vegetable Biryani was scrumptious there were peas, carrot, broccoli, potato, cauliflower and raisins in it. They all contributed to some sweet flavours in the rice, and I liked it that the cauliflower remained crunchy.
Theres even a Fruit Biryani for the vegetarians.
The Tandoori Chicken with Garlic Bread is a must-try.
Now for those who have sworn off rice, theres a Tandoori Chicken with Garlic Bread to consider. (There are only two small pieces of bread). The chicken is moist and succulent, bursting with aromas from spices like black and white pepper, nutmeg, coriander, cardamom, ginger and garlic in its marinade. Its served with a spicy dip.
The different types of biryani range from RM12.80 for the Egg Biryani, RM14.80 for the vegetable one, to RM20.90 for the mutton, and RM19.80 for the Chicken Biryani with Egg. Each portion is enough for two people at least.
On the menu are appetisers like tauhoo sumbat, pai tee, tomyam soup, sup tulang, rojak buah and rojak Johor. Fried Fish with Thai sauce, Prawn Pineapple Curry and Ikan Assa! m Pedas are other dishes to consider if you dont like biryani. Local desserts like ice kacang, cendol and sago pudding are also served.
MaCik Biryani is located at Lot 156, Level 1, Western Courtyard, The Curve, Mutiara Damansara, 47800 Petaling Jaya (Tel: 03-7710-6188).
