Our kitchen
Three generations of cooks, one copper deg.
- 2
- degs cooked a day
- 90 min
- on dum, never reheated
- 6 h
- marination for every handi
Who we are
Raw meat and rice, sealed in one pot for ninety minutes.
Ustad Rafiq learnt kacchi biryani from his father, who cooked for weddings in the Old City. He still seals every deg with dough by hand and decides when it is ready by tapping the lid and listening.
Kacchi biryani the old Hyderabadi way: marinated overnight, layered with aged basmati and cooked on dum in copper degs, twice a day. Our kebab counter fires up every evening. Order by the skewer, or as a platter for four.
— The Shahi Degh Biryani team, Hyderabad
What we stand for
Three things we will not change
Cooked twice a day
One deg for lunch, one for dinner. When it is empty we stop taking orders rather than cook in a hurry.
Bought each morning
Meat comes from Chengicherla before 7 am and is marinated the same day. Nothing is frozen.
Honest portions
Every kacchi portion has two good pieces of mutton, weighed before they go into the box.
Seekh, boti and tikka off the coals from 6 pm.
Our kebab counter fires up every evening. Order by the skewer, or as a platter for four.
Visit or call usChoose
Biryani, kebabs and sides from the menu.
We pack
Straight from the deg into sealed boxes.
Eat hot
At your door in 40–50 minutes.
Reviews
What customers say
Sample reviews, written for this demo. Real customer reviews replace them on your store.
The kacchi is properly cooked through and the rice is separate. It tastes like a wedding biryani.
We ordered a party deg for 40. It arrived sealed and was still hot when we opened it an hour later.
The haleem on Fridays is worth planning the week around.
Feeding a crowd?
Party degs for 10 to 100 people, delivered sealed and hot.