A royal feast in every bite.
There are dishes that fill the stomach, and then there are dishes that feed the soul. At The Sultani, our Biryani belongs to the latter.
Biryani is not merely rice and meat cooked together. It is an emotion — a centuries-old craft passed down through generations of Mughal chefs who understood that greatness lies in patience, precision, and passion. At The Sultani, we honour that legacy with every pot we steam.
The Rice — Aged to Perfection. We use only premium, long-grain Basmati rice aged for over a year. Each grain is hand-sorted, soaked, and parboiled to achieve that perfect separate, fluffy texture that never clumps.
The Meat — Tenderness Redefined. Our mutton and chicken are sourced fresh daily and marinated for hours in a blend of over 15 whole spices, including cardamom, cinnamon, cloves, mace, and nutmeg, then slow-cooked until it falls off the bone.
The Layering — Dum Pukht Style. The true magic lies in the Dum Pukht technique: the biryani is sealed in a heavy-bottomed handi with a dough seal, trapping the steam so aromas infuse every grain while the meat turns impossibly tender. The pot is opened only at your table.
The Finishing Touch — Saffron & Rose Water. A generous sprinkling of pure Kashmiri saffron and a dash of rose water elevate our biryani from delicious to divine.
Mutton Dum Biryani — rich, gamey, and intensely flavorful. Chicken Tikka Biryani — smoky chargrilled chicken folded into fragrant rice. Vegetable Peshawari Biryani — a medley of seasonal vegetables with a burst of spices. Kashmiri Egg Biryani — a comforting take with soft-boiled eggs and mild flavours.
Raita, a cooling yogurt dip with mint, cucumber, and roasted cumin. Salan, a tangy Hyderabadi-style curry that cuts through the richness. And a fresh salad of crisp onions, cucumbers, and tomatoes with a squeeze of lemon.
So whether you are celebrating a special occasion or simply craving comfort on a quiet evening, come to The Sultani. Let our biryani transport you to the royal kitchens of the Mughal Empire.