Biryani means layers: saffron rice, spiced meat, fried onions, mint, sealed together and cooked on the lowest possible heat. The technique is called dum, and the seal is everything. When we say our chicken biryani arrives at your table still sealed in its clay handi, we mean the cooking finished in front of you.
Clay breathes
A metal pot traps steam and turns rice mushy. Clay is porous — it lets just enough moisture escape so the rice stays separate and long-grained while the chicken below braises in its own spiced steam. It also holds heat long after leaving the kitchen, which is why the last spoonful is as hot as the first.
How to open a handi like a regular
- Crack the dough seal with a spoon — listen for the steam release.
- Lift the lid away from your face; the saffron aroma is intense.
- Dig from the side, not the middle, to get rice and chicken in every bite.
- Finish with raita and a squeeze of lemon. Trust us.
Our clay-pot chicken biryani is available at all three locations. In Marrakech Gueliz it has been the most-ordered dish since 2004 — twenty years of customers cannot be wrong.
Hungry after all that?
Taste it at any of our three locations in Marrakech & Casablanca.
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