Most rice-and-meat dishes are cooked in stages and combined at the end. Dum biryani is not. The rice and the marinated meat go into the same vessel raw, the lid is sealed, and the whole thing finishes together over a low flame.
Why sealing matters
Once the pot is sealed, nothing escapes. The steam that rises off the meat has nowhere to go except back into the rice, carrying the yoghurt, the whole spices and the saffron with it. That is the difference you taste: the rice is not sitting beside the flavour, it has absorbed it.
Open the pot early and you lose it. This is why dum biryani cannot be rushed and why it is portioned from a single vessel rather than plated to order.
What we serve
Four biryanis are on the Lunch & Dinner menu: chicken, special chicken, mutton dum, and a plain biryani rice plate for anyone who wants the rice on its own alongside a curry.
Each one lists its calories and allergens on the menu, so you can check before you order rather than after.
One thing worth knowing
Mutton dum biryani takes the longest. If you are ordering for takeaway at a busy hour, call ahead on +966 54 791 8595 and we will have it ready rather than have you wait.