Authentic Homemade Biryani Process
See how I bring real homemade flavors to your plate, from slow-cooked dum biryani to fresh, hand-picked ingredients.
This video shows the making of my Mutton Biryani. I start by marinating the meat in a thick masala paste before slow-cooking it with rice.
Watch how I prepare my Prawns Biryani. I toast whole spices before creating the masala base and layering it with rice and fresh herbs.
A glimpse into my Mutton Biryani preparation, from cooking the rich meat gravy to preparing the fresh pomegranate raita that goes with it.
The final and most important step: layering the biryani. Here, I am adding fried onions, fresh coriander, and natural colors to my Special Chicken Biryani before it's sealed for dum cooking.
Here is a peek into my kitchen. I start with whole spices and fresh onions, cooking the chicken in a rich masala before layering it with rice for the dum cooking process.
About From My Kitchen to Yours
When you order, I don't just assemble a dish. I follow the traditional dum process, slow-cooking marinated meat in a sealed pot so the spices truly seep into the rice. I source fresh ingredients locally and grind my own masalas, avoiding the powdery, store-bought alternatives to make sure it actually tastes like a home-cooked meal.
My Cooking Philosophy
I started Mojo Kitchen with a simple goal: bringing the taste of 'ghar ka khana' to your dining table. Whether it is Chicken, Mutton, Prawns, or a vegetarian mix, I treat every batch as a 'Subaarmbh' or an auspicious beginning.
The Dum Process
- Marination: I marinate the protein myself using fresh spices, allowing it to rest so the flavors penetrate deep.
- Layering: I use mid-range Basmati rice, layering it carefully with fried onions (birista), fresh herbs, and a squeeze of lime to balance the heat.
- Dum Cooking: By sealing the pot, the masala and rice are allowed to steam together, ensuring that each grain absorbs the essence of the whole spices like Star Anise and Bay Leaf.
Fresh & Local
I avoid pre-made masalas. I prefer picking my vegetables and meat from local markets daily. You might notice the spice level or meat cut size varies slightly from time to time; that is just how homemade food works. If you have specific preferences, feel free to tell me when you order.
Delivery Areas
I deliver hot, fresh packs to Koramangala, Indiranagar, HSR, and BTM Layout. Whether you are a solo eater looking for a 500g portion or hosting a gathering and need a 2.5 kg family pack, I make sure the packaging is leak-proof and ready for you to serve.
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