Paisley

The Sovereign Art of Ancient Hyderabadi Dum Biryani

Saffron, smoke, and slow-burning charcoal — sealed copper handis, opened the Nawabi way.

Hyderabadi & NawabiSlow Dum Biryani
Reserve a TableView the Menu
Copper handi of slow-cooked biryani being opened
Master chef preparing whole spices
The Heritage

A Legacy Forged in Saffron & Smoke

Our kitchen remains a sanctuary of the slow-burn. Every handi is sealed with dough — a silent pact between fire and grain — letting kewra, cardamom, and saffron permeate every long-grain pearl of Basmati.

"To lift the lid of a House of Biryani handi is to breathe the old city of Hyderabad — saffron, smoke, and unhurried fire."

22
Whole Spices
6
Hours of Dum
Discover our craft
The Craft

The Ritual of Hyderabadi Dum

I

Marinate

Hand-cut meat rests overnight in saffron yogurt, green papaya, and twenty-two whole spices ground at dawn.

II

Layer

Aged Basmati, par-boiled in screw-pine water, is layered over the marinade with fried shallots and pure ghee.

III

Seal & Slow-Steam

The copper handi is sealed with dough and set on glowing charcoal for six unhurried hours of Dum Pukht.

Reservations

Reserve an Evening at the Royal Table

Seatings are intimate and the handi is opened only once. Tables are held for two weeks in advance — we recommend reserving early.

Hours

Tue – Fri · 18:00 – 23:00
Sat – Sun · 12:00 – 23:30

Direct Line

+44 7494 118687

Email

reserve@houseofbiryani.com