Why we are different from others is explained
with a lot of love, spices and meat…
Our quality process has been fine-tuned over nearly three decades. We have mastered the art of picking only the best mutton available in the market to make our biriyanis.
We make sure the meat is fresh, tender, and of high quality from best vendors who own healthy goats.
Our rice standards are top class. We only use basmati rice of the more expensive brands like India Gate Classic, Kohinoor Gold or Lal Qila.
The reason is, we use more mutton per kg of rice than usual and only the above brands of rice retain their consistency when cooked with that quantity of mutton. They dont turn soggy like the lesser priced basmati rice.
We take pride in using only home-made masalas that retain its freshness and quality when it is mixed in the biryanis. The quality spices are procured in bulk from the best vendors and are only hand pounded to ensure purity, flavour and consistency.
To retain the freshness in our spices, we restock our spices every two months. Since all spices are home made, we know the flavours of each spices and this helps us to make the perfect biriyani.
As Home Caterers, we follow the wood style of cooking. Even our wood is carefully selected to ensure the fire is evenly burnt and the biryanis are full of flavour. We follow the entire cooking process diligently.
To start making our delicious biryanis, we start the fire, mix the masalas and add onions and fresh tomatoes and stir it properly. The fresh meat is then added to the masalas and mixed thoroughly to ensure all the aromatic spices are mixed properly with the mutton. Badam, cashews, are also added to the masalas. We make it a point to use for 1.5 Litres of cow’s ghee from reputed brands only for every 30 kilos of biryani to enhance the taste.
Meanwhile, the basmati rice is half boiled only in boiler vessels ensuring there is no chance of contamination by hands. Unlike others, we maintain a perfect ratio of 1 Kilogram of basmati rice (either Kohinoor or India Gate) to 1.75 kilograms of mutton which ensures good chunks of mutton is in every mouthful that leaves you filled with happiness of having a good biryani.
The next stage is to make a dum. The dum is made first by carefully layering the mutton, and masalas at the bottom of the vessel and then adding the half-boiled basmati rice. We go one step forward and add saffron to bring a natural colour to our biryanis. The vessels are then sealed for a good 45 minutes.
As the vessels are sealed, the half-boiled rice is cooked in the residual heat along with the meat and spices. The basmati rice cooks perfectly retaining its texture and the aroma of spices and then the meat results in the perfect biryani.
