Karachi: The magic of Pakistan’s rice with recipes have made people of Malaysia crazy, as Biryani has increasingly found its way into the ordinary restaurants across Malaysia due to the richness of taste and aroma it offers to the rice-loving Malays.
Gone are the days when Biryan was considered as dish served at weddings and special events of South Asian living in Malaysia but the dish taste is being immensely enjoyed by local citizens of Malaysia.
The reason of popularized Biryani dish in Malaysia is a growing realization among the locals who see Basmati rice as containing less starch than regular white rice, making it a healthier option for them.
The type of Basmati used is the most important element in the preparation of a Biryani dish because the main thing in the preparation of a delicious Biryani 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.
Chef Mustafa Hamud Badar, 37, who is the head chef of the Al-Rawsha Restaurant in Kuala Lumpur, said that different types of rice require different cooking methods, which help maintain the quality and taste of the Biryani.
“Spices play an important role in making a Biryani. You can smell the aroma of a tasty Biryani from far away,” he added.
He pointed out that rice is such an integral element in a Biryani 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.
Biryani among rice some distinguished dishes have become regulars at the restaurant since it opened in the city centre two years ago that include local celebrities, politicians, dignitaries and members of the royalty.
Biryani rice is believed to have originated from Iran, while Iranian merchants and travelers indirectly introduced the Biryani to several continents during their travels, its popularity reached its peak in Sub-continent, now India and Pakistan.
According to the Malay Chef at Prince Hotel & Residences Kuala Lumpur, Shahrom Saari, the difference in Biryani 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 grama 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 Biryani 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
“Pakistan seeking joint-venture to export its Basmati rice to Malaysia,” Pakistan High Commissioner to Malaysia Masood Khalid says his country is aware of the potential of Pakistani Basmati rice and its high demand in Malaysia and 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, he said, adding we are soon expecting to see Bernas in Pakistan again … I hope the joint venture will benefit both parties”.
Masood Khalid said the Pakistani government was also planning visits from and consistent contacts with Malaysia’s Ministry of Agriculture and Agro-based Industries, apart from asking Rice Exporters Association Pakistan (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.
Currently, 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.
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