Restoran Syed in Subang Jaya leads nominations for best nasi briyani

Variety: Diners at Restaurant Syed can opt for the Bukhara Ayam Kampung and Venison Bukhara on Fridays, Prawn Bukhara on Saturdays and Fish Bukhara on Sundays.

THE Star People’s Food Awards this month, featuring the Best Nasi Briyani category, has garnered 13 nominations from our readers’ choice of favourite nasi briyani stalls and eateries.

Restoran Syed in SS19, Subang Jaya, is at the top of the list with 50 endorsements, followed by Chacha’s Naan and Briyani Special at the Section 14 hawker centre in Petaling Jaya (20 endorsements), Restoran Ruz Aladdin in Ampang (18 endorsements), Restoran Tajudin Nasi Briani in Kuala Lumpur (15 endorsements) and Fuza’s Briyani Station in Cheras, Kuala Lumpur, (14 endorsements).

The other nominees include Taj Biryani House in Section 19, Petaling Jaya, Zam Zam Restaurant in Jalan Tuanku Abdul Rahman, Pak Anjang Bariani Johore in Shah Alam, Legend’s Claypot Briyani House in Seri Kembangan, Selangor, Anjappar Chettinad Restaurant in Bangsar Baru, Kuala Lumpur, Nasi Briyani Ipoh in Ampang Jaya, Selangor, Fierce Curry House in Bangsar Utama, Kuala Lumpur, and Nasi Briyani Gam An-Nur in Kuala Lumpur.

Strong following: Restoran Ruz Aladdin in Ampang has received 18 endorsements.

 

But what makes a good serving of nasi briyani? We asked some of our readers and this was what they had to say:

“My favourite variety of briyani is the Hyderabadi Gam Biryani. It is rich, flavourful and I love the spices they use.”

“The rice has to be fluffy and not soggy, which is why the best rice for briyani is basmati.”

“The mix of curries and chutneys that go with briyani is essential. All of these will complement the rice flavours.”

Mouthwatering: Restoran Tajudin Nasi Briani’s nasi briyani consists of warm, soft and fragrant specks of yellow rice, fried chicken, cucumbers and a dollop of spicy sambal.

 

“Of course, the rice has to be piping hot. With the correct use of spices, briyani rice can be eaten on its own.”

Although the origin of briyani is uncertain, the word biryan in Farsi means “to roast”.

Author Pratibha Karan, in her book entitled Biryani, claims the dish originated in the Mughal courts but has now spread to various corners of India and offers various versions — from rich to the delicately flavoured.

It was also learnt that there are currently more than 26 varieties of briyani versions made in India.

From Jan 1 to 10, people logged on to Metro Online Broadcast (MOB) to nominate their favourite nasi briyani eateries.

Tasty combination: Restoran Syed’s Chicken Bukhara comes complete with mutton dalcha, hard-boiled egg, acar and a serving of fruits.

 

By doing this, they stand the chance of winning attractive prizes such as hotel stays and dining vouchers.

Those who nominate, vote or successfully share a link are automatically entered into a race to win prizes.

Nominations are open for the first 10 days of the month, followed by voting from tomorrow to Jan 31.

The Star People’s Food Awards is a monthly contest that recognises the best street food in the Klang Valley.

Every month until May, the public can vote for the best category-based street food such as nasi briyani (January) or popiah (February) via MOB.