Biryani Kitchen

Hyderabad. Basmati rice and lamb cooked with saffron, cinnamon, cloves, mace, yogurt, and Indian herbs.

Bombay. Brown rice and chicken cooked with cinnamon, cardamom, black pepper, clove, yogurt, and Indian herbs.

Sindh. Basmati rice and chicken cooked with spices, fresh green chilies, and tangy plums garnished with cashews and raisins.

Goa. Red goan rice and shrimp cooked in dry red chilies, cinnamon, curry leaf, black pepper, cardamom, clove, and coconut milk.

Hyderabad. Basmati rice, seasonal vegetables, and fried potatoes cooked with rose petals, cinnamon, cardamom, and Indian herbs.

Infused with red chili oil.

Serve 1 - 2. Infused with onion, tomato, chilies, and cilantro.

Lentil curry slow cooked with tomato puree, spices and cream.

Infused with red chili oil.

Serve 1.

Basmati rice and lamb cooked with saffron, cinnamon, cloves, mace, yogurt, and Indian herbs.

Brown rice and chicken cooked with cinnamon, cardamom, black pepper, clove, yogurt, and Indian herbs.

Basmati rice and chicken cooked with spices, fresh green chilies, and tangy plums garnished with cashews and raisins.

Red Goan Rice and shrimp cooked in dry red chilies, cinnamon, curry leaf, black pepper, cardamom, clove, and coconut milk.

Basmati rice, seasonal vegetables, and fried potatoes cooked with rose petals, cinnamon, cardamom, and Indian herbs.

Infused with onion, tomato, chilies, and cilantro.

Lentil curry slow cooked with tomato puree, spices, and cream.

Pomerganate and avacado raita