Pakistani Chicken Dum Biryani

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Venue: Bismillah Biryani Restaurant, Dunlop Street, for 2 pax (from top right, clockwise): Chicken dum biryani, topped with fried shallots Baigun aloo—eggplant, tomato, potato, and sautéed onion. Yoghurt sauce Tossed cucumber, tomato, and raw onions in garlic, topped with lime wedge. Drink: Fresh lime Came with my mum to check out the biryani after finding out about it through the news, and it definitely didn't disappoint. The biryani here is a Pakistani version, created by the chef who moved to Singapore more than 20 years ago. It feels much lighter on the palette, and less jelak, as there is little to no sauce, yet tastes just as flavourful as the more typical versions we usually see in our local Indian cuisine. This is one portion, which we shared. -- Contributed by R. Liu, as part of the "Singapore Makan" Contemporary Collecting initiative. This photograph shows two plates of chicken dum biryani and some side dishes and a glass of ice drink on a table at the restaurant. Additional description by Library staff.