By Masala Magazine
As a new facet of the dynamic Masala brand, Masala Recommends is a multi-media platform that aims to showcase all the favourites from the vibrant Thai Indian community. This month, we celebrate our official launch with a video on some of Bangkok’s most-loved biryani, alongside an article on what makes this mixed rice dish delicious according to the chefs of prominent Indian restaurants.
Let’s take a look at what they have to say…
Chicken Biryani by Chef Sampooran Singh
At Al Saray, the authentic Indian dish of layered rice and meat is delightfully flavourful thanks to the use of butter and spices. Chef Sampooran Singh explains that
Ghee, garam masala, chilli powder, turmeric powder and kasoori methi (dried fenugreek leaves) are used to marinate the meat.”
However what really provides this dish with an extra kick is the saffron, as it adds lots of aroma. Not to mention, it is also great for your health!
Lamb Awadhi Biryani by Chef Hassan
Chef Hassan from Charcoal Tandoor Grill & Mixology reveals that many famous biryanis originated from the Awadh region. But
Here, we focus on the Awadhi biryani [that] incorporates yakhni — an aromatic broth made from slow-cooked mutton.”
The addition of soft long grain rice and an assortment of mild spices create a well-balanced dish.
Sindhi Biryani by Chef Amit Kumar
Back when biryani was served in the Mughal times, people would use a lot of fat, stock and ghee in their cooking. But here, we create [the dish] without these components,”
explains Chef Amit from Indus. Despite offering a lighter variation of the more well-known biryani, each mouthful still highlights the flavours you would expect from the traditional rice dish.
Chicken Tikka Biryani by Chef Hardip Bhatia
Maya Restaurant & Bar’s Chicken tikka biryani is unique due to its preparation method. The succulent chicken pieces are first marinated with yoghurt and an array of spices, which bring out the juicy flavours of the meat. Once the dish is put together with rice, Chef Hardip explains that the biryani is then
Cooked in a distinct kachche gosht– style.”
Gucchi Biryani by Chef Bharath S. Bhat
At Punjab Grill Bangkok, diners can discover the unique Gucchi biryani which incorporates morel mushrooms, specially imported from the foothills of the Himalayas. These rare bite-sized treats add a scrumptiously distinctive element to the otherwise popular dish. According to Chef Bharath S. Bhat, many diners often opt for biryani, even the meat-based variations.
Beyond just Thai Indians, we find that many of our Thai guests also order, because they can associate [this main course] with more familiar Thai dishes like khao mok.”
There is no doubt that the familiar flavours and sheer variety of biryani will always keep people coming back for more.