Was going for their roti prata kosong and egg prata, but since they were introducing their special item for the day at Springleaf Prata Place of mutton dum briyani, we decided to do it for this food review.
So what is dum briyani and what is the difference between dum briyani and normal briyani?
Seems like both biryanis are similar, but only differing in terms of cooking style. Dum biryani is cooked by the “dum” process, which has its lid placed and sealed with a paste of flour and water. It is followed by having its flames extingushed, leaving the cooking to the hot coal. The heat will in turn condense and flow into the curved walls. In other words, the steam is choked before it can escape, leading to the term ‘Dum Pukht’. This was what we found after some research. ^^
Anyways, it was served on their usual metal plate, and came in the shape of an inverted cup. Basmati rice was fragrant but absolutely mushy texture. It was so mushy, it was a tad closer to being congee than rice. Buried within was a huge chunk of mutton, full of flesh but on the opposite spectrum of its rice, it was tough and sticks to the teeth.
Two pieces of papadum on the sides, 1 piece being totally flat while the other crispy.
Curry and yogurt on the sides were among the best, with the curry being creamy and thick, spicy and savoury, while the yogurt was appetite stimulating, even with all the confusing texture from the papadum and rice. Oh, and a hard boiled egg was included…
At $9.90 for a dum briyani, it had a really filling portion, but disappointing rice. Briyani has got to be all about the rice, and this dum briyani at Springleaf Prata Place certainly didn’t leave up to what standards it was suppose to be.
8am – 11pm Daily
1 Thong Soon Ave, Singapore 787431
Here are the full list of Springleaf Prata outlets