Cover image via SAYS
You've probably heard of nasi briyani cooked in bamboo, but have you heard of coconut briyani?
Image via SAYS
The unique dish is a signature at Tengga Briyani, a 24-hour restaurant that just opened in Bandar Sri Damansara
Briyani and your choice of mutton, chicken, or prawns are stuffed into a fresh young coconut and then steamed. The coconut flesh and aroma will then seep into the rice and spices, taking the classic dish to a whole new level of flavour.
Image via SAYS
Tengga Briyani is the brainchild of owners Dally, a musician, and Mark, who also owns a liquor store
Image via Tengga
Dally, who learnt how to cook from his father, said that the restaurant's recipes have been in his family for more than 50 years.
As for how the coconut briyani came about, Dally said he had a lightbulb moment when experimenting in the kitchen one day and decided to steam briyani in a coconut
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To his amazement, the results turned out great.
Tengga's coconut briyani is served on a banana leaf with a side of pickles and hard-boiled egg. Psst… our favourite has got to be the mutton one!
Image via SAYS
Image via SAYS
Image via SAYS
Tengga only uses mutton thigh, so the meat turned out super soft and tender. If mutton is not quite your thing, the dish also comes with either chicken or prawns.
Aside from their signature coconut briyani, Tengga also serves local staples like big prawn char koay teow, Penang fried cuttlefish noodles, and mutton fried rice
Image via SAYS
Image via SAYS
Image via SAYS
