31/03/2022
When I set out to create a signature biryani for Luckmeow, I wanted to create a rice dish that was light and fluffy in a way that only the best long-grain pilaf achieves – never stodgy or greasy; redolent of spices and aromatics but not cloyingly pungent; deeply flavorful and savory in a way that a traditional dum biryani attains from the rice being cooked together with meat – but eschewing animal products altogether so the dish is vegan and avoiding artificial flavor enhancers like MSG as an easy substitute. And by mixing whole grains like red rice and millet with the basmati rice, the overall dish has a lower glycemic index, making it a healthier option without ever sacrificing on texture and taste.
Those who’ve tried Luckmeow’s signature Tri-grain Vegan Biryani can attest that it’s a dish that’s tasty enough to eat on its own, with its complex layered flavors, yet delicate enough to serve as a vehicle for gravies and other dishes, and light enough to allow workers to return to the office after lunch without succumbing to food coma or Indian restaurant bloat.
As Singaporeans we revere our chicken rice, but it takes thrice the culinary skill to make a good vegan biryani that’s just as tasty, more wholesome and ethical!
