The Royal House of Biriyani

A feast once cooked for kings and conquerors.

Long before biriyani had a name, Tamil kings of the Sangam age celebrated their victories with Perunchoru — the grand feast of rice, meat and aromatic spices. We cook it the royal way, one sealed pot at a time.

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Our Story

Before there was biriyani, there was Perunchoru.

Perum GRAND
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Choru RICE · MEAL

In the Sangam age, more than two thousand years ago, Tamil kings marked their victories with a feast. Rice, tender meat and fragrant spices were cooked together in great pots and shared with warriors, poets and the people.

That feast was called Perunchoru — the grand meal. It was food that honoured royalty and celebrated triumph, long before the word biriyani travelled to our shores.

We built this house to carry that spirit forward. Every pot we seal is cooked slowly, served generously, and meant to be shared — the way a victory should be.

The Royal Ritual

How a feast is made

I

The Spices

Whole spices — star anise, cinnamon, cardamom and clove — chosen and blended for every pot.

II

The Rice & Meat

Meat marinated until tender, layered with rice that soaks up every note of the masala.

III

The Dum

The pot is sealed and left to cook slowly in its own steam — the patience a royal feast demands.

IV

The Victory Feast

The seal is broken at your table, and the feast is shared — just as it was in the courts of old.

Visit the House

Come hungry. Leave victorious.

ADDRESS
Perundurai Rd, Kumalankuttai Bus Stop
Erode, Tamil Nadu 638011
HOURS
Open every day
11:00 AM – 11:00 PM
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