Authentic Degh Biryani Catering in Bengaluru
Real biryani needs real heat. I cook every degh over a traditional wood fire, the way it was done in the old days. No shortcuts, just pure, kadak masaledaar flavour for your guests.
Assalam walekum! Just look at the color and shine on this mutton biryani. This is the real, authentic stuff, full of flavor.
Cooking biryani over a wood fire is the only way to get that authentic smoky flavor. This is how we prepare for a big wedding order.
The 'dum' process is the most important step. Here you can see the steam being released after the biryani has been slow-cooking for hours.
A close-up of my basmati mutton biryani. See how every grain of rice is separate and the meat is falling off the bone.
From the degh to the serving platter. We serve the biryani in large portions, making sure everyone gets plenty of meat and masala.
This is my special degh mutton biryani. The secret is in the slow cooking and the quality of the spices I use.
Preparing biryani for a large order. The rice and meat are layered carefully before being put on dum.
A look inside the degh. The layers of rice and meat are clearly visible, ready to be mixed and served.
Fluffy, long-grain basmati rice mixed with tender mutton pieces. This is the final product, ready to be packed for delivery.
We use both wood fire and gas setups depending on the venue, but the degh cooking method is always the same.
About The Famous Degh Biryani
The real secret isn't just the masala, it's the wood fire. While most caterers use gas burners, I stick to the traditional wood-fired approach because it creates a distinct smoky aroma you cannot fake on a burner. When I open the degh at your venue, that first wave of steam is exactly why my clients book me.
Why Wood-Fire Matters
When you hire me for your wedding or event, you aren't getting food that was cooked hours ago in a commercial kitchen. I bring the wood-fire setup to your location. Slow-cooking in large copper deghs allows the meat to become tender while locking in the spices. This 'dum' process is what separates ordinary food from the zaayka your guests will actually remember.
The Samiulla Khan Experience
I treat every order as if I am cooking for my own family. Whether you need 1kg of biryani for a small home gathering in Shivaji Nagar or a full spread for a 500-person wedding, the preparation method remains the same. I don't believe in mild flavours—my masalas are strong, and my portions are generous.
How We Work
- Taste Before You Book: I invite you to try my food first. If the zaayka convinces you, we move forward. No sales pitch, just the food.
- Full Banquet Setup: I don't just deliver boxes. I manage the serving, the chafing dishes, and the presentation, so you can enjoy your own party.
- Live Counters: For larger receptions, I set up live counters for fresh kebabs and grills to keep the atmosphere lively and the starters hot.
Customised Menus
While Mutton Dum Biryani is my signature, I also offer Chicken Kebab fry, rich curries, and traditional sweets like Shahi Tukda. If you are planning an event, let's talk about the guest count and the venue so I can plan the wood supply and the degh rotation accordingly.
Samiulla Khan
I am Samiulla Khan, and for me, catering is about the zaayka. I started back in 1999 because I couldn't find the kind of kadak, spice-heavy biryani I loved, so I decided to cook it myself. Today, I bring my own wood-fire setup to your venue, ensuring every plate is fresh and packed with that traditional dum flavour.
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