December 7, 2023

Hearty and fluffy Bamboo Biryani in Klang

Briyani cooked in Bamboo? Mmm… sounds tasty. Here’s a tip.. on weekends when they open at noon precisely.. come at 11.55am and wait in line. The whole shop fills up… in 5 minutes.

Delicious Tender Mutton Biryani is a must try!

Ever had briyani cooked in bamboo tubes? There’s this little place in Klang that does just that. With different spice paste for chicken, mutton and even crab, their briyani is in a league of their own.

Firstly, Stellamary layers the bamboo tubes with a piece of banana leaf. Next, a bowl of high quality Pusa 1121 Basmathi Briyani rice is layered in. In goes the meats/ fish. Another layer of briyani is added and the tube is closed with a banana leaf so that the steaming moisture does not get in and ruin the whole lot. Genius!

Mind you that the meats are about 80% cooked before it goes into the tube. The packed tubes are then steamed in aluminium kenduri-like cauldrons outside the shop.

The briyani are definitely Indian-style with spices that kicks your tastebuds, not mild. We like. The mildest is the chicken version (which comes with an egg!) whilst the more kick is definitely the mutton. Delicious with the vegetable yogurt and ladies fingers. For more kick, pour in the curries!

It’s a joy to see the guys pour out the briyani in front of you.. everything just glides out.. just like that. The tubes are washed and sanitised, so can be used for months! Malaysians are used to this type of cooking with lemang and pangsuh being cooked in bamboo. Why not Briyani right? It also brings out a more natural taste.

Bamboo Biryani Taste & See

Delicious Tender Mutton Biryani is a must try!


AddressNo. 16, Jalan Sri Damak 18, Taman Sri Andalas, (Taman Rakyat), Klang, Selangor
Tel: Tel: 012-3830024 / 012-6840922
Open 12:00 PM – 06:00 PM (Closed on Monday)
Pro Despite the crowd, they’re really efficient with their service.
ConsGet here 5 minutes earlier before the opening time to avoid the lines.
Price Range RM7 – RM15
Certification Pork Free

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