Malabar Dum Biryani on Jalan Sultan Abdul Samad has a variety of briyani dishes to cater to meat lovers, pescatarians and vegetarians. ― Photos: LOW LAY PHON/The Star
Dum is an Indian cooking method for briyani where the rice and protein-based gravy are cooked separately, before being layered and steamed for the flavours to meld together.
For a taste of this, head to Malabar Dum Briyani opposite SMK Vivekananda in Brickfields, Kuala Lumpur.
The stall, known for its Kerala-style dum briyani, has been operating along Jalan Sultan Abdul Samad for almost two years. The dish originated from the Indian state of Kerala’s Malabar region.
Fish briyani is available on the weekends.
“It usually takes up to three hours to cook one dum briyani (pot). And it takes about six hours to prepare all the ingredients,” said stallowner Batmeni Krishnan, 59.
“In order to serve the food fresh and piping hot, we start cooking in the morning,” she said.
The protein-rich gravy is prepared with herbs and spices such as onions, garlic and ginger paste.
The various types of protein are marinated for a few hours before being added to the gravy.
Cashew nuts, raisins, coriander leaves, fried onions and milk mixed with turmeric are added to give the rice extra flavour and texture.
When it comes to seafood, Batmeni marinates the prawns and fish before frying them so that they do not break when introduced to the gravy pot.
The layering process involves alternating cooked rice with the gravy.
The meat or seafood is placed under the rice to keep it moist and warm, and is only scooped out when an order is received.
Stall owner Batmeni sells nine types of briyani.
Batmeni also adds cashew nuts, raisins, coriander leaves, fried onions and milk mixed with turmeric during the layering process, for more flavour and texture.
Then, the pot is covered and sealed with aluminium foil.
The dum briyani is cooked on low heat for about 10 minutes before being left to steam for two to three hours.
On weekdays, Batmeni has chicken briyani (RM15), mutton briyani (RM18), egg briyani (RM11) and vegetable briyani (RM13).
Seafood treats are available on weekends with prawn briyani (RM18), crab briyani (RM19), fish briyani (RM18) and squid briyani (RM18).
Quail briyani (RM18) is the meat treat on weekends. Plain briyani is also available.
Side dishes include raita, eggplant sambal and papadam to complete the meal.
The stall on Jalan Sultan Abdul Samad in Brickfields, Kuala Lumpur, opens from 11am until 2pm.
This is the writer’s observation and not an endorsement by StarMetro.
