Biryani is not a rice dish with meat stirred through it. It is two things cooked most of the way separately, married in a sealed pot, and finished by their own steam.
Dum means the pot does the work
Meat is marinated — yogurt, ginger, garlic, whole spice — and cooked until it is nearly there. Rice is parboiled with cardamom, clove and bay so the grains stay separate. The two are layered in a heavy pot with fried onions, saffron milk and herbs, the lid is sealed, and the pot goes on low heat. Nothing escapes: the rice finishes in perfumed steam rather than water, which is why the top layer is pale and the bottom carries the color of the gravy.
That seal is also why biryani cannot be rushed or reheated well. We cook it to order in batches, which is occasionally why it is the last dish to reach your table — and always why it is worth the pause.
Choosing between ours
Chicken biryani is the crowd version — forgiving, aromatic, good with raita. Goat or lamb biryani is the one to order if you want depth: bone-in meat gives the rice a richness no boneless cut manages. Shrimp biryani is lighter and quicker on the palate, better in summer. Vegetable biryani is not an afterthought here; it leans on whole spice and fried onion rather than pretending to be meat.
One biryani for a table of four alongside a gravy and bread is plenty. See where each sits on the full menu, or read our ordering guide for a whole table.
Biryani for a crowd
Biryani travels better than almost anything else we cook, which is why it anchors most catering orders. Trays serve roughly 10–12, 20–25 or 30–35 guests; vegetable biryani starts at $85 a tray, chicken at $100, and goat or lamb at $120 for the small size.
Plan one biryani tray for every 20–25 guests when there are also entrées on the table. Full catering pricing is here, and this guide covers how to size a whole menu.
Tamarind & Co., 1275 South River Road, Cranbury, NJ 08512 · (609) 598-1397