Biryani is prepared in an earthen pot called Handi, the rice and meat are layered, bottom and top layer are always rice. An interlayer of some condiments is introduced between the meat and the rice.

Hyderabadi Biryani is the kachay gosht ki Biryani or the Dum Biryani, where the meat is marinated and cooked along with the rice. It is left on slow fire or dum for a fragrant and aromatic flavor. Lucknowni or Awadhi Biryani is a pakki Biryani. The rice and meat are generally partially cooked separately in spiced water, then layered and cooked by the dum pukht method.

Kolkata Biryani is much lighter on spices and uses potato & egg to enhance its flavor. It is a sub-variant of the Lucknowi style of Biryani.

DHB uses one of the most expensive branded rice, stringently selected meat pieces, and vegetables, Kerala carefully sourced spices, authentic age-old recipes to make its Biryani. On top of it, DHB Biryani is cooked individually & fresh in the same Handi as it is served to you.