Muslim Quarter Feast · Burmese Biryani
Danbauk
Photo: Hintha / Wikimedia Commons · CC BY-SA 3.0
The name danbauk is usually traced to dum pukht, the South Asian technique of slow-cooking rice and meat in a sealed pot.
Rice is cooked down with chicken or mutton, whole spices and fried onions until the grains turn a deep golden color, then served with a boiled egg, cucumber salad and a thin clear soup on the side. Yangon's Muslim-run biryani shops, concentrated around its historic downtown Indian Quarter, sell it as an everyday plate rather than only a celebration food.
Why it's made this way: The dish arrived with the South Asian immigrants who settled in colonial Rangoon in huge numbers — at points making up a large share of the city's population — and Yangon's downtown remains where Burmese biryani culture is most concentrated today.
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