Dum biryani is a slow-cooking technique where marinated meat and partially cooked basmati rice are layered in a sealed pot and cooked over a low flame. The trapped steam — the "dum" — circulates inside, infusing every grain of rice with the flavour of the spices and the meat below. It's widely considered the most complex and flavourful way to make biryani, and it's the technique we've built Bismillah Biryani around.

They're the same dish — just spelled the way different communities pronounce it (biryani, briyani, biriyani all refer to the same thing). In Singapore, you'll often see "nasi briyani," where the rice and meat are cooked separately and combined at the end. We use "dum biryani" to mark out our method: rice and meat layered and sealed in one pot, cooked together. That's the difference you taste.

We serve a full range of dum biryani — Chicken, Mutton, Lamb Shank, Prawn and Vegetable. Beyond biryani, our menu includes Haleem, Nihari, Korma, Kebabs, Kofta, Butter Chicken, Keema Mattar, Chana Masala, Garlic Naan, Kulfi and more. See the full menu at bismillahbiryani.com/menu.

Nihari is a slow-cooked meat stew — rich, deeply spiced, and simmered for hours until the meat is tender enough to fall off the bone. It's traditionally eaten scooped up with naan. A dish made for unhurried, satisfying meals.

Haleem is a slow-cooked savoury porridge of meat, lentils and cracked wheat, blended until smooth and hearty. We finish it the traditional way — fried onions, ginger, fresh coriander, green chilli and a squeeze of lemon.

No. All our food is 100% MSG-free. The depth of flavour comes from the spices and the slow dum cooking, not additives.

Sprinkle a teaspoon of water over the rice, cover, and warm gently — microwave on medium for 2–3 minutes, or in a covered pan on low heat. The splash of water brings back the steam and moisture, so the grains stay fluffy rather than drying out.