Founded in July 2024 in the heart of Multan, "Al Aziz Nalli Biryani" restaurant specializes in crafting the exquisite Nalli Biryani. Our master chefs are well-versed in the intricacies of this unique recipe, delivering a dish that captivates the palate from the very first bite, beloved across Pakistan and South Asia. While Al Aziz Nalli Biryani also offers a variety of other delectable dishes, including Chicken Biryani, Chicken Korma, Special Beef Saffron Biryani, Chicken Steam Roast, and other traditional fare, it is the Nalli Biryani that truly stands out as our signature delight.
Nalli biryani is a delicious and rich twist on traditional biryani, a favorite dish in South Asian cuisine, particularly in Indian and Pakistani culinary traditions. The special feature of Nalli Biryani is the addition of pieces of lamb or goat leg filled with pulp, called “Nalli” in Hindi and Urdu. This addition not only enhances the flavor but also adds a unique texture and richness to the dish, making it a favorite among biryani lovers.
Preparing Nalli Biryani is an elaborate and complex process that involves several steps, each of which contributes to the complex flavors of the dish. The meat, usually a leg of lamb, is marinated in a mixture of aromatic spices, yogurt, ginger-garlic paste, and lemon juice. This marinade helps tenderize the meat and infuse it with deep flavors. Key spices include cumin, coriander, turmeric, garam masala and red chili powder, which combine to create an aromatic and spicy pickle.
Once marinated, the meat is slowly cooked until tender, allowing the marrow to release its rich flavors into the sauce. The cooking process usually involves sautéing onions until golden brown, then adding tomatoes, green chilies, and various spices to make a thick, aromatic base. The marinated meat is then added to this base and cooked over low heat, ensuring a beautiful fusion of flavors.
Additionally, basmati rice is steamed with whole spices such as cloves, cardamom, cinnamon and bay leaves to give the rice a subtle but distinctive aroma. The partially cooked rice is then mixed with the meat mixture in a large pot or traditional haandi. This layering process is very important as it ensures that the flavors are evenly distributed throughout the biryani. Saffron soaked in hot milk or rose water is often sprinkled on the top layer of rice, giving it a luxurious aroma and a pop of color.
The pot is then sealed, usually with flour, to trap the steam and aromas inside, and the biryani is simmered, a method known as "dum". This slow cooking process allows the rice to absorb the flavors of the meat and spices, resulting in a well-cooked and aromatic biryani.
Nalli Biryani is often garnished with fried onions, fresh coriander and mint leaves, which enhance its visual appeal and add freshness. It is traditionally served with raita (yogurt-based topping), salad and a squeeze of lemon juice, which balances the rich and spicy flavors of the biryani.
This dish celebrates the rich culinary heritage, with the pronounced flavors of the spices, the tender texture of the simmered meat and the aromatic aroma of the basmati rice. It is a testament to the complex and artistic nature of South Asian cuisine and offers a truly unforgettable dining experience.
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