Choose the biryani you want this week, then order it your way.

Biryani is one of those dishes where the technique matters as much as the ingredients. Get the rice wrong and the whole plate falls apart. We use long-grain basmati — the kind that elongates when steamed and stays separated even after sitting in stock — and we cook every batch the same morning it goes out. No reheated rice, no pre-portioned containers waiting in a warmer.

The chicken biryani is built around a marination that runs overnight: yogurt, ginger-garlic paste, browned onions, and a spice blend that leans on whole garam masala rather than ground powders. The marinated meat is part-cooked with the masala until the oil splits and the colour deepens, then layered with par-boiled rice in heavy steel pots. The pots get sealed and finished on dum — slow steam — for the final stretch so the aromatics work their way up through every grain.

The mutton biryani is the same idea, longer. Bone-in mutton means we build in time for the meat to break down and release flavour back into the spices. It is a less forgiving dish — undercook it and the meat fights you, overcook it and the rice gets sticky. We work to the same fork-test on every batch: meat should yield without falling apart, rice should fluff without clumping.

Two things we do not do: we do not tint the rice with food colouring (it is natural saffron and turmeric or it is nothing), and we do not extend the dish with potatoes or filler rice. A plate of biryani should be biryani.

Biryani stays on the FOOOD menu permanently because it solves a specific problem: it is one dish that feels like a complete meal, it travels well in a tiffin, and customers come back for it more reliably than anything else we cook. Both the chicken and the mutton are halal, sourced from the same suppliers we use for our karahi.