The Biryani Life: Soul Food

There's hardly anyone who can resist the temptation of biryani and Chennai's renowned Rahmath Biryani and Catering Service has taken this indulgence to the next level.

By S. Priyanka

Tucked away in a little corner in the busy streets of Koyambedu is one of Chennai's most sought after soul food places: Rahmath Biryani and Catering Service.

This family-owned cloud kitchen, run by M. Rahmattullah and R. Kajal Hizbullah, has been creating waves on the biryani front for over a decade now.

This catering service's menu is crafted to give you the most authentic experience of eating delicious and tasty muslim-style biryanis like Mutton Biryani, Chicken Biryani, Prawn Biryani, and Fish Biryani; apart from this, the kitchen also caters starters and desserts.

Kajal says, "We have combined the traditional recipes with modern cooking practices to give biryani enthusiasts a place to finally call home."

Focusing exclusively on takeaways, food deliveries and catering options, this establishment doesn't offer a dining experience.

"Nothing compares to eating food from the comforts of your home. And due to the pandemic, most people prefer staying indoors."

Working with a small team, the kitchen requires a day's notice to prepare the best quality biryani, and has a minimum order requirement of 1 kg - plenty for six adults.

From catering weddings to corporate events, this kitchen has been making a name for itself in and around the city.

"We have worked hard to make a name for ourselves and be recognised at social events and gatherings. At the moment, we are solely focusing on our single unit and nothing more. My family and I believe that having franchises across the country will impact the quality of food and service; we may consider this option in the future."

While there are many establishments named Rahmath Biryani in the country, Kajal insists that the quality and quantity of their food sets them a class apart.

To place your orders, call: +(91)-8939420622 or +(91)-8073185226

Here's a recipe of mouthwatering chicken biryani from Rahmath Biryani and Catering Service:


300 gms basmati rice cooked and cooled

To marinate the chicken:

600 gms boneless chicken thighs cut to bite size pieces

3 tbsp greek yoghurt

½ tsp turmeric powder

¼ tsp mild chilli powder

To cook the chicken:

3 tbsp ghee

4 green cardamom pods

1 tsp cumin seeds

200 gms white onion thinly sliced

160 gms roughly chopped tomatoes

1 tbsp tomato puree

2 green chillies slit lengthwise

1 tbsp ginger and garlic paste (1” ginger and 6 garlic cloves)

1 tsp coriander powder

Salt to taste

To garnish:

Generous pinch of saffron soaked in warm milk

½ tsp garam masala

2 tbsp mint leaves chopped

2 tbsp coriander leaves chopped

How to make special Chicken Biryani

1. Marinate the chicken in greek yoghurt, turmeric, chilli powder and salt. Set aside and marinate for 20 minutes.

2. Heat the ghee in a heavy bottom saucepan over medium heat.  Add the green cardamom and cumin seeds fry for a few seconds. Add the sliced onion and fry for 10-12 minutes over a medium flame. Add the chopped tomatoes and fry stirring well for 3 minutes. Mash with the back of the spoon as they soften. Add the tomato puree and continue to fry for a further minute. Add the slit chillies along with the ginger and garlic paste. Fry for a minute.

3. Add the coriander powder, stir well and turn the heat low. Now add the marinated chicken mixing well. Now turn the heat back to medium and continue cooking the chicken for 3-4 minutes to seal the chicken pieces. Season to taste. Lower the heat and simmer with the lid on for 5 minutes. Stir the chicken half way through cooking making sure it doesn’t stick to the bottom of the pan.

4. Take the pan off the heat and put half the rice over the chicken followed by half the saffron milk, pinch of garam masala, 1 tbsp mint and 1 tbsp coriander. Layer the remaining rice and add the rest of the garnish ingredients.

5. Put the lid back on and put the saucepan back on a very low flame for 5 minutes. Turn the heat off and leave the biryani to rest for 10 minutes. Serve warm with a choice of raita and onion salad.