“I've cooked Indian food for years from books and YouTube. This is the first time my butter chicken tasted like a restaurant — the kasuri methi tip alone was worth the price.”
Intermediate → Advanced20 recipes
Biryani & Rice Dishes — The Feast Collection
Every grain counts — the art of Indian rice cooking
YOUR INSTRUCTOR
H
Ustad Hakeem
Master Cook · 30+ years across Lucknow, Delhi & Hyderabad
Ustad Hakeem began cooking in his family kitchen in 1971. After three decades across Lucknow, Delhi, and Hyderabad's most exacting kitchens, his recipes are now passed to home cooks worldwide — every measurement, every patience-test, every spice ratio preserved.
About this course
Biryani is not one dish — it is a family of regional masterpieces, each with its own spice dialect, rice-to-meat ratio, and cooking method. This course teaches six distinct biryani styles: Hyderabadi dum, Lucknowi awadhi, Kolkata, Malabar, Sindhi, and Bombay — including the exact spice blends, marination times, and dum-sealing techniques that make each one authentic.
Beyond biryani, you will learn jeera rice, Kashmiri pulao, dal khichdi, tahari, and the fundamentals of cooking basmati so every grain stays separate and fragrant. 20 recipes in total, with detailed guidance on sourcing the right rice, the right meat cuts, and the right whole spices so the results are consistently restaurant quality.
REVIEWS
Loved by home cooks worldwide
“The biryani course is a masterclass. Hakeem walks you through the kacchi vs pakki technique like a patient uncle in your kitchen. My family asked where I bought it from.”
“Finally a sweets course that explains chhena properly. My rasgulla used to come out flat and rubbery — now they're spongy and double in size. Worth every dollar.”
FREE · 3 RECIPES
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