Where to Find the Best Biryani in Delhi (and Make It!) Omichef

Introduction: Delhi, Biryani, and the Never-Ending Love Story

There are two kinds of people in Delhi — those who talk about fitness, and those who secretly eat biryani right after talking about fitness. Let’s be honest, no salad ever made anyone this happy. Whether it’s a late-night hostel craving, a lunch break escape from office chaos, or a Sunday catch-up with friends, biryani is Delhi’s emotional support food.

It’s spicy enough to wake you up, rich enough to calm your soul, and fragrant enough to make your neighbors jealous. Every Delhiite has their favorite biryani spot — some swear by the old street stalls, others prefer fancy fine-dine places with chandeliers and slow dum cooking. And let’s not forget the eternal debate — veg biryani vs. non-veg biryani. (Yes, veg biryani is real, and no, it’s not just pulao in disguise!)

So, if you have been searching for the best biryani in Delhi, you have come to the right plate — uh, place. From college canteens to high-end hotels, we are exploring where Delhiites go to get that perfect spoonful of rice, spice, and happiness.

Read me : Quick and Easy Meals Vegetarian: Recipes and Cookware Guide

Best Biryani in Delhi — The Delhiites’ Picks

When someone types “best biryani in Delhi,” they expect more than hype. They want the places locals go, where students, office workers, and friends gather to eat, laugh, and dig in. Here’s a mix of famous and beloved spots, especially those offering veg biryani.

Top Biryani Spots in Delhi (veg + non-veg)

1. Behrouz Biryani
   One of the safer bets for both veg and non-veg. Their Paneer Biryani / Sabz biryani is often highlighted in reviews as a good veg option.
   

2. Anand Restaurant, Connaught Place
    A classic Delhi spot. They have a simple, no-frills menu including veg biryani.

3. Punjab Angithi
    Fully vegetarian, and known for pushing boundaries in veg cuisine (matki chaap biryani, etc.). If you want biryani with no compromise on vegetables, this is one.

4. Tandoor Style, Lajpat Nagar
    While known for non-veg, their veg biryani is also mentioned in local blogs.
   

5. The Biryani Project, Greater Kailash
    They are known primarily for biryani in general, and sometimes include veg variants.
   

6. Aminia, CR Park
    Famous for Bengali mutton biryani, but many food writers mention local believers also try their less talked about veg versions when available.
   

7. Dum Pukht, ITC Maurya
    Fine dining, traditional Awadhi biryani. For vegetarians, they often suggest alternatives such as “gucchi pulao” as a substitute.

8. Hyderabadi / Cloud kitchens like Sassy Begum
   They operate via delivery in Delhi NCR and carry versions of biryani including some vegetarian options. 

9. Janpath / Scindia House (Anand Restaurant off Janpath)
    Small, tucked away, but locals praise their biryani (including veg) for flavor.
   

10. Local pure-veg biryani joints
    Via JustDial, there are mentions of pure veg biryani joints like M P Veg Biryani, Manik Veg Biryani, Premshankar Veg Biryani etc.
    These may be neighborhood gems less known to outsiders but loved by residents.

Read me : Different Methods of Cooking Explained | Omichef Guide

If you are lazy (or stuck outside Delhi)…

If you are lazy and don’t want to step out, or you left Delhi-NCR but your heart is craving Delhi biryani — good news: you can cook biryani at home. Omichef will guide you step by step (and we will sneak in some jokes to keep you awake while you stir).

Ingredients for Veg Biryani & Why They Matter

Each ingredient has its job: the aromatics and whole spices build layers of flavor; yogurt and tomatoes balance; vegetables give substance; saffron gives visual and olfactory appeal.

Read me : Veg Manchow Soup Recipe: Easy Homemade Guide with Tip.

Step-by-Step Cooking Method Using Keyword “best biryani in Delhi”

Here’s how you can make a version of veg biryani that might even compete with the best biryani in Delhi.

Step 1: Wash and soak rice
Wash basmati rice until water runs clear. Soak for 30 minutes.

Step 2: Prepare vegetables and marinate
Chop vegetables uniformly. In a bowl, mix yogurt, ginger-garlic paste, chili powder, biryani masala, turmeric, salt, some mint & coriander, and a bit of ghee/oil. Add vegetables (and paneer, if using). Let marinate for 15–20 minutes.

Step 3: Fry onions
In your Omichef triply casserole, heat oil + ghee, add thinly sliced onions and fry until golden brown (half crisp). Remove some onion for garnish.

Step 4: Add whole spices and aromatics
To the remaining onions in the pot, add cinnamon, cardamom, cloves, bay leaf, star anise. Let them release fragrance. Add green chillies, tomatoes. Cook till tomatoes soften.

Step 5: Add marinated vegetables
Stir in marinated vegetables gently. Cook for a few minutes until they are partially tender (not fully cooked).

Step 6: Parboil rice
In a separate pot, boil water with salt and a little oil. Add soaked rice, cook till 70% done (i.e. grains still have bite). Drain.

Step 7: Layering / Dum cooking
In the same casserole (or in layering), start a layer of rice over the vegetables, then a layer of vegetables, then rice again. Sprinkle saffron milk, reserved fried onions, mint & coriander between layers. Add a splash of water or stock if dry.

Seal the pot (you can use aluminum foil and place the lid). Cook on a very low flame for 15–20 minutes (dum). Use the Omichef triply casserole for this step — more on that below.

Step 8: Rest and then fluff
When done, rest for 5–10 minutes. Then gently fluff with a fork, mixing vegetables and rice evenly.

You will then have a house-made veg biryani that captures the spirit of what people search for when they look for the best biryani in Delhi.

Why Use Omichef Triply Casserole 

Let me tell you why I picked the Omichef Primax Triply Stainless Steel Casserole (and why it’s a smart tool for biryani).

Triply construction means three layers of metals (usually stainless steel — an inner cooking surface, an aluminum or copper core for heat distribution, and an outer stainless steel shell). Because of this:

• Heat spreads evenly across the base and sides — no hot spots. For biryani, this is vital during dum so the bottom rice doesn’t burn while the top is uncooked.
  

• It retains heat well — helps maintain gentle cooking during dum.
  

• It’s induction compatible (many triply casseroles are) so you can use modern stoves.
  

• Durable, easy to clean, doesn't react with food.

So using Omichef triply casserole gives you an advantage: you get controlled, even heat — crucial in making biryani that’s not burnt at bottom and raw on top.

Also, the Omichef brand likely makes cookware with good finishing, sturdy lids, ergonomic design, ensuring your kitchen experience is smoother. (Check your specific model for lid seal, handles, capacity etc.)

Read me : Wok Tok Noodles: Quick & Delicious with Triply Wok | Omichef.

How to Cook & How to Serve 

Cooking summary (in your kitchen):
You follow those steps above — soak rice, marinate vegetables, fry onions, layer, dum cook in the Omichef triply casserole. Use controlled flame, seal well. After cooking, rest a bit, then mix gently. The controlled heat from the triply structure ensures gentle cooking without burning.

Serving suggestions:

• Serve in wide, shallow bowls so the aroma spreads.
  

• Accompany with raita (cucumber or boondi), salad, papad, onion rings.
  

• A squeeze of fresh lemon elevates flavor.
  

• Garnish with fresh coriander, fried onions, maybe a few saffron threads.
  

• You may serve non-veg biryani side by side if you want variety for guests. For non-veg, do the same layering but include cooked chicken / mutton pieces (marinated) in layers.

When you plate, scoop from the bottom too so each portion has vegetables, rice, and garnish in balance.

Read me : Pressure Cooker Safety Valve Guide with Triply Benefits.

Conclusion 

We began with exploring the best biryani in Delhi, especially focusing on the veg biryani spots: Punjab Angithi, Anand Restaurant, Behrouz Biryani’s veg variants, neighborhood pure-veg biryani joints, etc. We then shifted to enabling you to recreate that experience at home — ingredient list, step-by-step cooking method for veg biryani (with mention of non-veg as an alternative), and why using the Omichef triply casserole gives you an edge (even heat, durability). Finally, serving tips and how to present your homemade biryani.

FAQs About the Best Biryani in Delhi

1. Where can I find the best biryani in Delhi for vegetarians?

If you are a vegetarian, Delhi won’t disappoint you. Some of the most popular spots for veg biryani are Punjab Angithi (Rajouri Garden), Anand Restaurant (Connaught Place), and Behrouz Biryani for delivery. You can also explore local gems like Manik Veg Biryani or M.P. Veg Biryani, which is loved by college students and families. These places serve flavorful biryanis packed with vegetables, paneer, and traditional spices that make you forget there’s no meat in it.

2. Which restaurant serves the best biryani in Delhi for non-veg lovers?

Delhi is full of legendary spots for non-veg biryani. Some must-try names include Aminia in C.R. Park (for Bengali biryani with egg and potato), Biryani Blues, Al Jawahar and Karim’s in Jama Masjid, and Dum Pukht at ITC Maurya for fine dining. These places serve authentic biryani cooked on dum, layered with perfectly spiced meat, basmati rice, and ghee that melts your worries away.

3. What makes Delhi’s biryani culture special?

Delhi’s biryani culture is like the city itself — diverse, flavorful, and full of personality. You’ll find every style here — Hyderabadi, Lucknowi, Kolkata, and even Delhi’s own spicy street-style biryani. It’s the city where office workers line up at food trucks, college students hunt for late-night plates, and families debate which biryani is “the real one.” This mix of tastes, traditions, and emotions makes Delhi the ultimate biryani capital.

4. Can I order the best biryani in Delhi online?

Absolutely. Most popular biryani brands like Behrouz Biryani, Biryani Blues, and Sassy Begum deliver across Delhi and NCR through Zomato, Swiggy, and their own websites. You can even explore local kitchens through Google Maps or Instagram — many small biryani shops have become internet favorites thanks to Delhi food bloggers. Just type “best biryani in Delhi near me,” and your phone will turn into a food compass.

5. What is the average price of the best biryani in Delhi?

Prices depend on where you eat. A good veg biryani at a local joint like Punjab Angithi can cost around ₹150–₹250 per plate, while premium restaurants like Dum Pukht can go above ₹800–₹1000. Delivery brands like Behrouz or Biryani Blues usually fall in the middle range. So whether you’re a student on a budget or a foodie with fancy taste, Delhi has biryani for everyone’s pocket.

6. Which cookware is best for making authentic biryani at home?

The best cookware for biryani is a triply stainless steel casserole or handi. A triply casserole has three layers — stainless steel inside, an aluminum core for even heat, and another stainless layer outside. This design ensures heat spreads uniformly, so your rice doesn’t burn from the bottom or stay uncooked on top. It’s also durable, non-reactive, and works on both gas and induction stoves. When you make biryani, this kind of cookware helps lock in steam for perfect dum cooking and keeps the flavor intact.

7. Why is a triply casserole better than non-stick or aluminum cookware for biryani?

A triply casserole gives you the control that non-stick and plain aluminum pots often lack.
Here’s why:

• Even heating: The aluminum core distributes heat evenly, so the biryani cooks consistently throughout.
  

• No chemical coating: Stainless steel interiors are safe, non-reactive, and don’t release any coating residue.
  

• High heat retention: Perfect for slow dum cooking, where the rice needs gentle, uniform heat.
  

• Durability: Triply cookware lasts much longer than non-stick pans.
  

• Versatility: You can sauté, layer, and bake all in one pot.

So if you are serious about recreating the best biryani in Delhi at home, a triply casserole is a worthy long-term companion.