Biryani was introduced by the Mughal Emperors, as a complete food for their garrison on the move under hard conditions and the method of preparation was rather peculiar. The rice, meat & spices wrapped in leaves were put in a shallow pit dig for cooking and the pit was then covered with earth with a campfire lit over it. Thus the Biryani was cooked in its own juices under an indirect heat. Taking the cue from the Mughals, Daleep Singh created DeeZ Dumpukht Biryani, which is cooked in a similar manner retaining all the original flavours.
Made with basmati rice, succulent pieces of chicken or mutton, dry fruits & herbs, delicately flavoured with Saffron & Rose water. The Yakhni which is prepared overnight is placed with the rice in layers, within the handi, this mitti-ki-handi is sealed with atta, and then worked on slow fire in a clay oven which helps to retain the delicate flavour essential for a good Biryani. The handi is easy to carry and stays hot for three hours.