Biryani Degh
A biryani degh (also called a degchi, bagona, or bhagona) is the traditional wide-bottomed, narrow-mouthed cooking pot used in Indian and Pakistani restaurants to make dum biryani, pulao, and other layered rice dishes. The unique shape traps steam inside the pot and circulates it evenly through the rice and meat layers, which is what gives dum biryani its signature texture and aroma. Every degh in our collection is made from extra heavy-duty aluminum with a thick bottom that resists warping, retains heat, and distributes it evenly for consistent results across large batches.
Delhi-Style Deghchis
Our Phoenix Delhi-style biryani deghchis are the classic shape used in biryani restaurants across North India and Pakistan. They come in multiple sizes: size 18 (20 qt) for smaller batches, size 20 (27 qt) for mid-volume kitchens, size 24 (44 qt) for high-volume restaurant service, and size 26 (52 qt) for large-scale catering and banquet operations.
Biryani Bagonas
Our biryani bagonas offer a slightly different profile and are available in a wider size range for kitchens that need flexibility: size 28, size 30 (20 liter), size 32, size 36 (35 liter), and a 44 qt commercial grade bagona built for the highest volume operations. Like our deghchis, every bagona features thick-bottom construction for even heat distribution and durability under daily commercial use.
Why the Shape Matters
A biryani degh is not just a large pot. The wide bottom and narrow mouth are specifically designed for dum cooking, where the pot is sealed (traditionally with dough) and slow-cooked over low heat. The wide base gives the rice and meat layers maximum contact with the heat source, while the narrow opening traps steam inside and forces it to circulate back down through the layers instead of escaping. This is what creates the even cooking, tender meat, and fragrant, separate rice grains that define a great dum biryani. Using a standard stock pot or patila will not produce the same result because the shape does not trap and recirculate steam the same way.
What You Can Cook
While these deghs are built for biryani, they work equally well for veg and non-veg pulao, Hyderabadi biryani, Lucknowi biryani, Kolkata biryani, mutton biryani, chicken biryani, and any other layered rice dish. Many restaurants also use them for large-batch curry and gravy cooking when they need the thick-bottom heat distribution. For a deeper guide on choosing the right size and style for your kitchen, read our essential guide to biryani deghs.
Need help choosing the right size for your restaurant's biryani output? Contact us at sales@nishienterprise.com or call (732) 790-0199.