"Nalli" refers to the marrow-filled shank bone — the cut that gives nalli biryani its deep, rich character. Unlike regular beef biryani, which uses boneless or mixed cuts, nalli biryani keeps the shank whole and lets it slow-cook inside the masala for hours, so the marrow melts into the gravy and every grain of rice picks up that flavour.
The texture is the giveaway. Regular biryani meat is tender but straightforward; nalli meat falls off the bone, and the marrow itself becomes almost buttery once it's been simmered long enough. That's not something you can rush — it's why our nalli portions take longer to prepare than a standard plate.
We serve it in three sizes — a 500 gram portion with one nalli, a 750 gram portion with one nalli, and our best-value one kilo portion with a full nalli — so whether you're eating solo or feeding a table, there's a size built for it.
If you've only ever had regular beef biryani, the nalli version is worth trying at least once. It's the same soul, just turned up.
