Biryani. You know it, we know it, we all (hopefully) love it.
Made of spices, rice, meat, and veggies, it is definitely a mainstay in Malaysian cuisine, loved by many.
It feels like many restaurants or eateries have their own little variations to it. Whether it is taste, price, or simply the way they make it, there’s a lot of ways to make it.
Just like the old saying, ‘All roads lead to Rome’, one can say that there are many paths to the perfect plate of briyani. Putting the more conventional styles of briyani aside, we’ve also seen many types of novelty briyani dishes.
Cooking it in bamboo is well-known and liked. However, there’s a new kid on the block to challenge your taste buds and blow your minds.
Source: Genuine Coconut
We give you, straight from the kitchens of Tengga Biryani in Bandar Sri Damansara… briyani in a coconut!
Tennga Biryani is owned by two men; Dally and Mark. One is a musician while other also owns a liquor store.
According to them, the method of making briyani in a coconut was discovered by Dally while he was experimenting in the kitchen.
Dally’s recipes and techniques were passed down within his family for over 50 years, and come from years of wisdom and experience. Their signature briyani is served on a banana leaf with pickles and a hard boiled egg. It comes in chicken, prawn, and mutton variants.
So far, the response has been very positive with satisfied customers leaving rave review on their Facebook page. Aside from their signature dish, Tengga Briyani also serves other local favourites.
The good news is that they are open 24 hours daily so if you’re ever in the area, you should definitely try it out!
