Quite often, when I’m craving a home-cooked Malaysian dish, my mind wanders to the afternoon in Madras a few years ago. It was the start of a family vacation across India and my brother and I were recuperating (from the very early morning flight) in the hotel room whereas my parents, being the overactive individuals they are, were excited about starting off their holiday asap. They left us to sleep off the tiredness and promised to bring us back some lunch.
What they brought back was probably the best briyani I have ever eaten in my entire life. It was spicy, flavoursome and plain right delicious. And then there was THE egg. Just a simple, boiled egg hidden in the depths of the rice. The perfect surprise.
And that is one of my favourite food memories.
Seeing as mum made a similar dish over Christmas I thought I’d try it out myself and so after a couple of quick email exchanges between mum and I, I now owned the secret behind the amazingly yummy briyani. She did warn me though that to perfect this recipe, it would require patience and many tries.
Although this is a recipe for a vegetable briyani, feel free to add chicken, lamb or seafood when frying the spices.
Mix all the vegetables with the rice and stir.