केसर बिरयानी
Hyderabadi dum biryani in Lainchaur. Aged basmati and meat are layered with saffron, mint and fried onion, then sealed in a handi with dough and cooked slowly in their own steam.
Hyderabadi biryani was shaped in the courts of the Nizams: meat and aged basmati layered with saffron, fried onions, mint and ghee, then sealed in a handi so the steam — the dum — cooks everything together. That sealed-pot method, dum pukht, is what gives the rice its perfume and the meat its tenderness.
Kesar Biryani brings that Hyderabadi kitchen to Lainchaur. We cook veg, chicken and mutton dum biryani in full and half portions, with family packs for the table, alongside the khaja, momo, grills and gravies Kathmandu likes to share.
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Kesar Biryani