Best biryani in KL

This Bangsar stalwart is a go-to option for those working in the area and is typically packed come lunch time. The biggest reason for its success is its dependably good food such as the crowd-favourite banana leaf rice, thali sets and Hyderabadi dum biryani. The biryani is steamed with your choice of protein (mutton, chicken and fish) and served in a sealed bowl, locking in moisture. The result of this is a spice-laden rice dish that’s silky smooth and chock-full of flavour. If you’re really hungry, go for the Bir-Nana set – think a banana leaf rice-biryani hybrid where your choice of biryani is served with sides such as vegetables, rasam, chicken curry, raita, acar and more.

Hyderabadi dum biryani, from RM14; Bir-Nana set, from RM20

Flour sets the bar high for the North Indian food scene in KL (it was also one of the Best New Openings in the Time Out Kuala Lumpur Food And Drink Awards 2017). The team promises – and delivers – authentic flavours in its dishes and the care and respect that goes into the food’s preparation is evident. This is especially apparent in their biryani – light and fluffy long grain rice laced with spices, steamed together with meat (mutton or chicken) that’s marinated with yoghurt. The owners made sure the dish was made according to what it tastes like in India, and is now one of the crowd favourites here.

Chicken biryani, RM28; mutton biryani, RM33

As the name may suggest, you’ll be able to find pork here. This eatery in Publika has gained a following for combining North Indian cuisine with pork, something rarely done in the city. It’s run by the same team behind the popular Fierce Curry House, so you know the food is up to par. One of their signature dishes (and a crowd favourite) is the siew yuk biryani – the oiliness of the pork amps up the already flavourful rice, and the dish comes with a small helping of pork crackling and pol sambol that heightens the dish with contrasting textures.

Siew yuk biryani, RM28

For something a little different, head to this popular family restaurant. Instead of being served on the usual plate or in a metal bowl, the biryani here is served in the bamboo it was cooked in. The ingredients go through a two-stage cooking process – the rice along with a special house-made spice paste and marinated meat is first cooked together for up to an hour; the next step is being steamed in the bamboo tubes layered with fresh banana leaves. What results is a decently spiced biryani with the right amount of heat and tender pieces of meat. Homemade raita and okra on the side complete the meal.

Chicken biryani, RM12

If you’re looking for simple, comfort Indian food done right, Anjappar is your best bet. A good biryani takes time and no shortcuts, and at Anjappar that’s what you get. The spices are imported directly from Chennai, providing flavours as authentic as they come. Long-grain basmati rice is mixed with the marinated meat and cooked together in a sealed container to ensure the whole meal is infused with taste, and what is served to you after is a dish of fluffy rice accompanied by tender meat, with freshly made raita and chicken curry on the side.

Chicken biryani, RM16