Bapak Beriani is known as the Father of Briyani and they have achieved the title of state champions for briyani in Johor. Their signature dish is Briyani Kambing, featuring tender meat that falls off the bone and 100% basmathi rice. Another popular dish is their delicious Briyani Udang Galah, which is difficult to make but always leaves customers satisfied. Their expertise in making briyanis has earned them the reputation as the top authority in the field.
“The Master of Briyani Who Excels in Crafting Delicious Flavors”
The founders of Bapak Beriani are En. Rosnan and Puan Rashidah, also known as Kak Ida. They have been running the business together for 4 years. En. Rosnan, who comes from an education and food production background, began researching and developing a delicious briyani paste recipe, which became a success. He decided to leave his job to focus on Bapak Beriani full-time, and Kak Ida joined him later on.
This dish is a Malaysian version of briyani rice, which is cooked with milder spices compared to the traditional Indian recipe. It is similar to nasi minyak and has a sweeter flavor. The briyani kambing is delicious, with a flavorful gravy that isn’t too strong in goat taste. The basmati rice is cooked with fresh ingredients, including ghee, which adds a rich and delicious flavor to the dish. This costly ingredient is superior to oil and enhances the overall taste of the rice.
The gravy for the lamb biryani is more like a sauce than a curry, which makes it feel lighter and healthier. We learned that Abang Rosnan has a unique method where he chills his meat broth with lamb pieces until the fat solidifies on top. This fatty layer is then skimmed off, leaving behind a flavorful broth that is used in different components of his biryani, such as the gravy and rice. This technique enhances the taste of the dish without adding extra unhealthy fats.
Another popular dish on the menu is their Nasi Beriani Udang Galah. The briyani sauce has been adjusted to complement seafood, resulting in a slightly sweeter flavor. While we personally prefer the lamb version, we were pleasantly surprised by how delicious the udang galah option is. The prawns are fresh, sweet, and have a satisfying crunch, making it a delightful dish to enjoy.
The pandemic has severely affected Bapak Beriani’s business, with an 80% decrease in sales since the lockdown. They have been able to stay afloat through determination, makeshift food delivery services, and setting up street stalls nearby. Their PLUS stall was their primary source of income, despite having another branch. Kak Ida and Abang Rosnan are thankfully still able to continue operating their business.
Abang Rosnan thinks that in order to succeed, he must consistently provide value to his customers and develop delicious flavor combinations for them. This is why Bapak Beriani was named the State Champions in FAMA’s Popular Johor Food Search competition a few years ago. This success led to Bapak’s latest creation, which is the Nasi Briyani Udang Sepit Biru. So, what exactly is this new dish?
Udang Sepit Biru are large freshwater prawns that can only be found in Sungai Muar & Pagoh nearby. Local fishermen catch these prawns along the river, and Bapak Briyani uses a special and secret briyani recipe to cook them. Kak Ida prepares the dish in a way that keeps the prawns fresh and ensures the meat remains sweet and crunchy. The dish is highly enjoyed by customers, but it comes at a high price and is sold by weight (RM19 per 100gms at the time of publication). Orders must be placed one day in advance by calling Abang Rosnan at +60 17-250 5670, to allow Bapak to prepare the Sepit Biru prawn briyani fresh for you.
When you spot the R&R Pagoh sign as you enter Johor, make sure to visit Abang Rosnan & Kak Ida’s Bapak Beriani stall to kick off your culinary journey in Johor. Enjoy dishes prepared by authentic state champions that will surely impress you. It’s “Bapak Punya Sedaplah” (a Malay expression meaning “The Food is Really Good”).
The pandemic has caused severe harm to numerous small businesses. FriedChillies is working closely with PLUS to showcase five delicious eateries that we admire along the North South Expressway and the dedicated individuals who create these tasty dishes. Supporting these businesses not only benefits the owners but also the employees, delivery personnel, local suppliers, and others who rely on them. If small businesses shut down, they are gone for good, and you will never have the opportunity to enjoy their food again.
Father Beriani
Foodies’ decision
Bumbu Kito offers Nasi Ambeng with delicious Daging Ungkep at R&R Pagoh that you must try. BurgerBros serves gourmet Wagyu burgers at affordable prices. Other related posts include Nasi Lemak Kukus Fauzey, Senyum Sokmo for Kampung dishes like Kurma Kambing & Masak Lemak, Nasi Ayam Mash, Nasi Lemak Alor Corner, Warung Sinarnor, and Nasi Lemak Ayam Crunchy. Nasi Lemak Lori in Setiawangsa is known for their secret recipe. ieatNasiLemak is back for a limited time, celebrating heritage. The Nasi Kandaq Fest 2.0 is returning in KL with the best Nasi Kandar from Penang, Ipoh, KL, and JB. Get a sneak peek guide to the FriedChillies Seafood Festival at Sunway Putra Mall on June 22-23, 2024.