Ordering biryani for a party: how many degs and what it costs
A full deg feeds ten. Here is how to work out quantities, sides and budget for 20, 40 or 80 guests.
The ten spices in our biryani masala
We grind it every Tuesday. Here is what goes in.
Our biryani masala is ground in small batches every Tuesday, because whole spices lose their smell within weeks once they are powdered.
The base is shahi jeera, green cardamom and cinnamon from Kerala. Cloves and black cardamom add depth; mace and nutmeg add the warm sweetness that people recognise as Hyderabadi. We use a small amount of star anise and black pepper, and a few dried rose petals from a supplier near Charminar.
The tenth ingredient is kebab chini, or tailed pepper. It is rare outside the Deccan and gives a cooling, slightly bitter note that balances the richness of the meat.
We roast the spices lightly on a tawa, one at a time, because each needs a different heat. Then they cool, and we grind them in a stone mill rather than a mixer, which can heat the powder and burn off the oils. The masala goes into the marinade with fried onion, curd, mint, green chilli and ginger-garlic paste, and the meat rests in it overnight.
