Cooking instructions to an authentic recipe are not new but the Mihi Hyderabadi biryani pack comes with eating instructions! “It is just not enough to cook biryani the authentic way, we should also follow the authentic style of eating it to enjoy the real taste,” declares S. Mannar Mannan, one of the partners.
Just a few weeks into the market and the Mihi biryani, is already creating ripples not just for the taste but also what and how professionally it is packed.
The trademark box comes neatly packed with the biryani, onion raita , kurma and a stainless steel spoon along with clear instructions to the eaters not to pour the curry or salna over the biryani and eat it.
“It kills the taste. We give the spoon for the accompaniments that should be tasted only in between the scoops of biryani like we take the vegetable poriyal or kootu while eating a meal,” explains Mannar Mannan.
Take-aways are the order of the day now as an increasing number of players are plunging into the business. Navaab Biryani by Saffron Caterers is another popular outlet that delivers your plate of biryani at home. “We have modified the Hyderabadi biryani recipe to suit the local palate,” says I. Praveen Babu.
But the mutton and chicken keema biryani is authentic enough to draw the foodie in you.
Several variants of biryani are doing the rounds now though the locals are mostly familiar with the traditional varieties from Virudhunagar and Dindigul. The Hyderabadi biryani is not very common in these parts and is usually available only during food festivals in star hotels.
So what makes the Hyderabadi biryani such a delight? The secret lies in the unique cooking style. The spiced rice with special flavour is never mixed with the chicken or mutton curry and masala while cooking. Instead, they are kept in layers, one on top of the other and cooked. “Even while packing, it is done the same way and that ensures the taste,” says Mannar Mannan.
Liberal use of cloves enhances the aroma and also makes the dish easy to digest. “Before we embarked on this project we did a survey to assess what would the people prefer and then roped in experienced cooks from Hyderabad to launch it,” he adds.
The Mihi biryani is prepared at the centralised kitchen in Nagamalai Pudukkottai and is distributed to 14 outlets across the city. It comes in three varieties -- chicken, mutton, egg – and the veg version is to be launched soon.
The chicken biryani costs Rs.135 while the mutton biryani is priced at Rs.165. On an average 100 to 120 packets are sold daily and during the weekends the sales soar to 300 to 400 packets. Keeping the students, a strong section of their clients, in mind, Mihi biriyani also plans to introduce the student pack at Rs.65 besides an executive pack for Rs.99. This offer will have only chicken biryani to begin with.
Right now family packs are also available only during weekends. For Rs.600, it contains chicken biriyani for five with dry chicken pieces and a sweet. The mutton pack comes for Rs.750.
They have dedicated numbers for home delivery, catering, party orders and for general enquiries and are set to start the online service soon. “We are also planning for an expansion and will soon start in Coimbatore,” says Mannar Mannan.
