Authentic White Biryani and Yakhni Pulao

Unlike the heavy, masaledar rice you find across the city, our Chicken White Biryani is light, fragrant, and curated with a curd-based marinade that lets the meat's natural juices shine. When you visit, ask about our Yakhni Pulao—it is cooked in a traditional potli (spice pouch) overnight, ensuring the aroma infuses every single grain of rice, not just the surface.

Our rice dishes aren't about showmanship. They are about the slow, deliberate process passed down through four generations at Bhendi Bazaar. When my great-grandfather started this kitchen, the goal was simple: serve food that fills the stomach and satisfies the soul.

Our Chicken White Biryani isn't just 'less spicy'—it is a different technique entirely. We use a curd-based marination that keeps the chicken tender while the rice absorbs a subtle, aromatic blend of whole spices. You won't find artificial food coloring or excessive chili powder here.

The Yakhni Pulao is our hidden gem. We use a potli containing whole spices, cooked slowly with the meat until the stock is rich and flavorful. This broth is then used to cook the rice. It is a labor-intensive process that most places have abandoned for shortcuts, but for us, it is the only way to get that authentic taste that people like Harsh Mohammad or food critics like Kunal Vijayakar have come to love.

Whether you're visiting our historic Bhendi Bazaar outlet or our new branch in Kurla, you are eating recipes that haven't changed since 1923. It is no-frills, authentic Mughlai, just as it was meant to be.