Basmati Is The Secret To Good Briyani

By Nabilah Saleh KUALA LUMPUR, May 11 (Bernama) -- Rice is the third biggest crop in Pakistan, after wheat and cotton. According to the Rice Exporters Association Pakistan (REAP), Pakistan cultivates various types of rice, including Super Basmati, Basmati PK-385, Irri-6, Irri-9 and KS-282. However, Pakistan is better known for its aromatic types of Basmati, namely, Super Basmati and Basmati PK-385. According to the Pakistan High Commissioner to Malaysia, Masood Khalid, the type of Basmati used is the most important element in the preparation of a Briyani dish. "I personally believe that the main thing in the preparation of a delicious Briyani dish is quality rice, followed by a combination of spices that makes for a unique taste. Besides that, the quality of meat used and a classic recipe will contribute to the tastiness of the dish," said Masood, who is very fond of Briyani himself. "Spices play an important role in making a Briyani. You can smell the aroma of a tasty briyani from far away," he added. CHOOSING THE RIGHT RICE The right type of rice is essential for preparing the different types of Briyani. Chef Mustafa Hamud Badar, 37, who is the head chef of the Al-Rawsha Restaurant, attests to this. The restaurant specialises in the traditional dishes of Yemen and Lebanon. According to Mustafa, Yemenites use different types of rice for different dishes such as Mandy, Kebsa or Madghut. "For Mandy, we use the Triple A (Grade 3) type of rice. For Kebsa or Madghut, the same rice is used but of a different grade, Grade 2," Mustafa told Bernama with the help of the translator Sharifah Zainab Syed Ahmed, who is also the managing director of the restaurant. Mustafa asserted that different types of rice require different cooking methods, which help maintain the quality and taste of the Briyani. "To prepare Mandy rice, for example, we need to use better quality rice (Grade 3) because it will be cooked over a period of four hours. "The Mandy rice will be cooked for that period in a charcoal-filled oven that is six to seven feet deep. This will prevent the rice grains from sticking to one another. To heighten the aroma and taste, coarse and fine salt are added to a concrete and steel ring situated around the oven," added Mustafa, who has 11 years of cooking experience. The Kebsa and Madghut dishes, however, are not as complicated to prepare, and their rice takes only an hour to cook. THE RICE MAKES THE DISH Mustafa pointed out that rice is such an integral element in a Briyani dish that regular customers to Al-Rawsha – be they locals or Arabs – can identify a Mandy dish by its rice, as soon as it is served. "Before cooking, the Basmati rice has to be soaked for at least half an hour before it is washed. "This intricate process determines the tastiness of a Briyani rice dish," remarked Mustafa, who also revealed his amazement at how well received Arab food is in Malaysia. Some distinguished diners have become regulars at the restaurant since it opened in the city centre two years ago. These include local celebrities, politicians, dignitaries and members of the royalty. DIFFERENT IN EACH COUNTRY Briyani rice is believed to have originated from Iran. While Iranian merchants and travellers indirectly introduced the Briyani to several continents during their travels, its popularity reached its peak in India. According to the Malay Chef at Prince Hotel & Residences Kuala Lumpur, Shahrom Saari, the difference in Briyani dishes across the continents lies in the concoction of herbs and spices that are unique to a region. "For example, in Arab countries and Pakistan, the concoction of spices sold under the brand names Shaan, Mehran and National are used. The concoction is placed in a spice bag and boiled with the rice to enhance the flavour. Meanwhile, in India, the flavours are attained by frying the garam Masala (blend of ground spices) first," explained Shahrom. In Malaysia, lemongrass and pandan (screwpine) leaves are easily attainable, and thus locals prefer to use them in preparing Briyani dishes. "The usage of cooking oils also differs. Cooks in Arab countries prefer to use olive oil, while those in the Indian sub-continent are partial to ghee," he added. RECEPTION In Malaysia, Briyani rice was only served at weddings and special events in the past. Today, it has become so commercialised that it is a common item on restaurant menus. According to Shahrom, this is probably because many people now realise that Basmati rice contain less starch than regular white rice, making it a healthier option. RICE EXPORT Meanwhile, Masood noted that the Pakistani government is aware of the potential of Basmati rice and its high demand in Malaysia. To increase rice exports to Malaysia, Pakistan is looking at a joint venture with Padiberas Nasional Berhad (Bernas). "Our discussion with Bernas is being done in stages. To date, Bernas has sent two groups of representatives to Pakistan to sign agreements with Pakistani exporters, following the floods in Thailand and Vietnam that affected rice imports to Malaysia. "We are soon expecting to see Bernas in Pakistan again. I hope the joint venture will benefit both parties," Masood declared. The Pakistani government is also planning visits from and consistent contact with Malaysia’s Ministry of Agriculture and Agro-based Industries, apart from asking Reap to consider exporting rice to Malaysia. "Pakistan’s domestic use of rice is about 2.5 million tonnes, so there is actually enough excess for exporting to Malaysia. "However, the last word is still with the Malaysian government," Masood stated, adding that rice exports from Pakistan to Malaysia last year increased by 20.3 percent or 148,000 tonnes. -- BERNAMA