In Bokaro's Sector-1, a small biryani stall run by a man named Balram has become the go to spot for anyone craving biryani in more than one flavour. The stall offers four varieties on the same counter, mushroom biryani, egg biryani, a South special Ambur biryani and chicken dum biryani. What stands out most is the speed at which the food disappears. Within roughly 3 hours of opening, almost the entire stock is sold out, with a steady stream of customers arriving every single day to get a taste.
From Bengaluru's kitchens to a stall of his own in Bokaro
Behind this stall lies years of hands on training. Balram worked as a cook in large hotels in Bengaluru for about 12 years, and it was during that time that he picked up the finer details of biryani making, everything from spice proportions to the technique of dum cooking. After more than a decade of that experience, he returned to his home city of Bokaro and decided to set up his own biryani stall. Today, the biryani from his stall has built a strong following among locals.
Why mushroom biryani is the biggest draw
Balram explains that while all four varieties are available at his stall, mushroom biryani remains the most in demand by far. The reason, he says, is that very few places in Bokaro actually serve mushroom biryani, so people specifically head to his stall to try it. As a result, the stall alone sells around 100 to 150 plates of mushroom biryani every single day.
What each variety costs
Each biryani on the menu is priced separately. A full plate of mushroom biryani costs 90 rupees, while a half plate is priced at 65 rupees. A half plate of egg biryani is available for 55 rupees. A full plate of chicken dum biryani costs 170 rupees, and a full plate of Ambur biryani is priced at 180 rupees. Customers who want extra rice can get it for an additional 30 rupees, and an extra piece of chicken is available for 45 rupees.
How the signature mushroom biryani is made
Describing how the mushroom biryani is prepared, Balram says the basmati rice is first cooked to about 70 percent with special spices. Fresh mushrooms are then cooked separately with their own spice blend before being layered with the rice and given a final dum, a slow steam cooking process that locks in both flavour and aroma. The stall runs only from 12 noon to 3 pm every day, and given the rush of customers, all four varieties are typically finished within those same 3 hours.
