This is the whole meal.

Now picture it for eight hundred.

Nobody eats last.

We cook for the last plate the way we cook for the first.

Hot when it lands.

Not warm. Not once-hot. Hot.

Biriyanikaran · Tamil Nadu

Is your date free?

Send your date and your headcount. We answer the same day.

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Biriyanikaran

This is the whole meal. Now picture it for eight hundred.

Wedding biriyani across Tamil Nadu. Send us your date and we will tell you if we are free.

Check your date Call us
What we promise

Enough for the last table too.

Ask any family what frightened them most about their function and they will say the same thing. The food ran short. The last tables got rice and apology.

So we cook to your headcount with a margin on top, and we agree that margin with you before the day. The last plate out of the pot is as full as the first, and nobody at your function hears the words "it is finished".

Chicken 65 biriyani Chicken 65 biriyani on a banana leaf with onion raita, brinjal curry, a sweet and a bottle of nannari sharbat
200+ Functions served

Weddings, parties, industrial canteens and special orders.

3 years In business

Cooking from Oragadam, Chennai, for functions across Tamil Nadu.

Same day Reply to every enquiry

Send your date and headcount and you hear back today.

The rest of the leaf

Biriyani is the reason. It is not the whole meal.

The dishes we cook alongside the biriyani. Build your menu from them and we will price the combination.

Chicken 65 served in a black dish with onion and lemon
Chicken 65
Pepper varuval on a banana leaf
Pepper varuval
Double ka meetha, bread soaked in sweetened milk and topped with a cashew, served in a white bowl
Double ka meetha
Bottled nannari sharbat with basil seeds
Nannari sharbat
Fried kola urundai on a banana leaf in a black plate, with curry leaves
Kola urundai
Paneer 65 in a black dish
Paneer 65
Crisp crumb-fried chicken on a banana leaf with onion rings, lemon and coriander
Fried chicken
Egg podimas with green chilli and onion
Egg podimas
Fried rice with chilli chicken in a bowl beside a sealed Biriyanikaran container
Fried rice
Where we cook

Five hundred plates, or twenty.

The biriyani is the same either way. What changes is how many of us turn up, how long we are on our feet, and whether it is one day or every day.

Masala chicken A long wedding table laid with a single row of banana leaves, masala chicken biriyani served in a heap on each leaf with raita and brinjal curry in steel bowls, brass lamps along the table
Weddings

The full hall

Hundreds of leaves, laid end to end, served in one pass so nobody is waiting.

Chicken biriyani A factory canteen counter with a single row of banana leaves, chicken biriyani served in a heap on each with raita, brinjal curry and bottled nannari sharbat, workers queueing in the background
Industrial canteens

Shift after shift

Hundreds of plates to a fixed clock, the same every single day. Priced per head on a running contract.

Fried chicken An office serving counter with a single row of banana leaves, fried chicken biriyani served in a heap on each, bottled nannari sharbat down the length of it
Office events

In and out clean

Set up before the break, cleared before the next meeting. One invoice, no fuss.

Whole leg A family function at home, banana leaves along a wooden table with biriyani served in a heap on each and a whole chicken leg resting on the rice
House functions

Small and proper

Twenty guests get the same biriyani as five hundred. We do not scale the care down with the numbers.

Your function

Move the slider. Watch the pots add up.

Drag it to your guest count and you will see roughly what your function actually needs. Then send us that number and we will price it properly.

Nobody has to guess, and nobody has to call three times to find out what a function your size costs.

300 guests
502000
5pots
50kg rice
300leaves
Get a price for 300

These are working figures to start the conversation, not your quote. We confirm exact quantities once we know your menu and your serving style.

About the price

Why there is no price list here.

A plate of biriyani is mostly rice, chicken, vegetables and oil, and every one of them changes price in the market from week to week. A list printed today would be wrong by next month. So we quote you the real figure on the day you ask.

RiceMoves with every harvest and every season.
ChickenCan jump in a single week when demand spikes.
Vegetables and oilOnion and tomato alone can double without warning.
Get this week's price

Once you book, the price goes on your sheet. If the market moves before your date, we talk to you about it before the day, never after it.

Three steps

From a message to a full hall.

01

Send the date

Your date and a rough headcount. We tell you the same day whether we are free.

02

We agree it in writing

Menu, headcount, timing and price on one sheet. Whatever is not on that sheet is not a charge.

03

We cook to your clock

The cooking is timed to when your guests sit down, not to when it suits us.

On the day

What actually lands at your venue.

  • The biriyaniCooked to your serving time and served hot onto the leaf.
  • Onion raitaMade fresh that morning, never the day before.
  • Brinjal curryThe side that stops the biriyani feeling dry.
  • A sweetSomething to finish on, in its own sealed cup.
  • Nannari sharbatBottled, sealed and cold. One per guest if you want it.
  • Banana leaf serviceOr our sealed baskets if your guests are carrying plates away.
Masala chicken biriyani served in a heap on a banana leaf, with onion raita and brinjal curry in steel bowls and a brass lamp behind
Straight answers

The things families actually ask us.

No sales talk. These are the questions that come up on every single call.

What happens if the food runs out?
We cook to your final headcount with a margin on top, and that margin is written into your sheet before the day so you know exactly what you are getting. If your numbers move, tell us and we cook to the new number.
Will it taste the same for eight hundred people as it does for eight?
The same person cooks your biriyani whether it is fifty plates or eight hundred. The pot gets bigger. The recipe does not.
Will it still be hot when my guests eat?
We time the cooking backwards from when your guests sit down, not forwards from when it suits our day. Tell us your serving time and your venue and we work to that.
What is the price per plate?
It depends on three things: your menu, your headcount, and what rice, chicken and vegetables cost in the market that week. Market prices move without warning, so any number printed here would be wrong within a month. Send us your menu and headcount and you get today's real figure the same day.
Do you cater for factory and company canteens every day?
Yes. Industrial catering works differently from a function. It runs on a contract instead of a one-off quote, with a fixed price per head, a fixed serving time and the same food turning up every shift. Send us your headcount and your shift timings and we will price it as a monthly arrangement.
Will there be extra charges after the quote?
Your sheet lists the menu, the headcount, the timing and the price. If something is not on that sheet, it is not a charge. Anything that changes gets discussed with you before the day, not added to a bill after it.
How far ahead should we book?
Wedding dates go early, especially in season. Send us your date as soon as you have it and we will tell you straight away whether it is still open.
Do you travel to our town?
We cater across Tamil Nadu. Send us your venue with your date and we will tell you plainly whether it is within our run.
One message

Tell us the date. We will tell you if it is free.

That is the whole first step. No form to fill, no callback queue, no waiting for an email that lands three days later.

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Weddings · Receptions · Industrial canteens · House functions · Office orders