FOUNDER SECRETS
Wood-Fired Dum Legend
Traditional Log-Fire Dum Techniques
Unlike modern convention ovens, KMS Mydeen slow-cooks in huge hand-beaten copper handis directly over fires fueled with organic mango tree logs. Mango wood yields a gentle, clean heat while imparting a subtle sweet woodiness.
When the Basmati rice reaches exactly three-quarters doneness, the handi is sealed using a thick rope of fresh flour dough. Hot charcoal embers are placed over the lid, allowing the steam to lock inside. This yields succulent, extremely tender meat that falls off the bone.
Every batch of our Kalyana Biryani represents a detailed four-hour crafting sequence supervised directly by experienced master chefs.
