Written by: Haroon Shuaib
Posted on: January 21, 2020 | 
Hyderabadi Biryani (photo credits to Mirchi 360)
My first instinctive reaction was, “Who serves biryani in a matka (earthen pot), traditionally used for curries?” I was at Mirchi 360, an unassuming small eatery in F-10 sector that has been gathering a lot of steam lately, for its taste and quality. But delicious Biryani is welcome no matter how it is served. Allow the writer to indulge the reader on the origins of Biryani before the review of Mirchi 360.
Undeclared but almost unanimously accepted as one of the national dishes of Pakistan, Biryani landed in the subcontinent with the Mughals. One theory states that the word Biryani actually originated from ‘birinj’, the Persian word for rice. Another claims that it comes from ‘biryan’ which means "to fry" or "to roast" in Persian. Regardless of its history and origin, Biryani has evolved into a dish devoured with equal zeal by the rich and poor, in the north or the south, made with chicken or beef, with or without aaloo (potatoes), and for lunch or dinner.
Biryani in Earthenware Pots (photo credits to the writer)
For Islamabad, the wait for a restaurant that serves an extensive line up of biryani has been long and gruelling. There was never a place that could confidently claim to serve the real thing. Karachi often claims exclusive rights on Biryani, and Lahore boasts quality and innovation to this item because after all, Biryani is best when it is made with the long grain basmati rice grown in the fertile soils of Punjab.
Mirchi 360 is an import, brought to Islamabad from an existing chain in Sindh. With two branches in Karachi already operating and one each in Hyderabad, Nawabshah, and Mirpur Khas, the brand has already perfected its recipe. Dr. Umair, after having tried it in Sindh, decided to bring the same quality and taste to Islamabad.
Mirchi 360 From Outside (photo credits to Mirchi 360)
Although Mirchi 360 has a very extensive menu with tandoori to curries, Chinese to Italian, pizzas to BBQ, the owner really puts his bet on the four Biryani variations he has listed most prominently, right at the top on the menu. These include ‘Royal Sindhi Biryani’, ‘Chilman Biryani’, ‘Nawabi Biryani’, and the ‘Special Hyderabadi Biryani’. All varieties are available in full and half servings, and I decided to try Nawabi and Hyderabadi, as recommended by the manager Mr. Arshad, a Sindhi who relocated when Mirchi 360 opened its doors in Islamabad.
The first few bites actually made me forget my biryani woes, as someone who has lived in Islamabad all his life, and almost learned to accept the coloured rice passed off as Biryani by the local restaurants. The biryani at Mirchi 360, especially the Hyderabadi one, was full of taste and aroma. Generously layered with succulent beef chunks and perfectly spiced onions and potatoes, I think this city finally has a winner at hand. Nawabi Biryani was the chicken dish with equal amount of zest, and the fresh chopped mint and coriander topped over the matka was stimulating. To be honest, witnessing the fantastic taste, the idea of biryani getting served in glazed earthen pots felt kind of appealing.
Mirchi 360's Biryani Upclose (photo credits to the writer)
The dent on the pocket was almost PKR 700 per matka, which could easily serve 2-3 people each. The downside is that the restaurant is in an obscure street, and the seating space is basic at best. It would be recommended to get the food delivered or take-away. Be ready to wait, as it took almost 40 mins to get the two matkas ready, but rest assured that the wait will be worth every morsel of rice at the end.
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