Biryani House - Volledige menukaart

Cooling flavoured yoghurt drink.

Lentils cooked in a mild creamy sauce.

Spicy. A fiery dish of cottage cheese tossed in hot chilies.

Seasonal curried vegetable.

Cottage cheese green peas cooked in a rich curry sauce.

Everyday home-style curry.

Chicken cooked in a blend of nuts and yoghurt.

Marinated whole chicken in yoghurt base and barbequed in a tandoori oven.

A chicken cooked with roasted spices and nuts.

Boneless chicken fillets from the tandoor sunken into a curry.

Chicken curry with spinach.

Cottage cheese cooked in creamy tomato puree.

Spicy. A spicy curry of cottage cheese cooked in fried onions and tomatoes.

Traditional fish curry cooked in Hyderabadi and madras style.

A lentil stew in tangy juice of tamarind.

A tangy cottage cheese curry.

A very famous festive dish of chicken simmered on slow fire with unusual spices and nuts. The portion is equal to a full chicken 8 pieces in total)

Spicy. A spicy lamb curry cooked in fried onions and tomatoes.

Mild green chilies tempered in a nutty and tangy fusion.

Mild lamb pieces with blended lentils.

A popular dish of chicken in a unique blend of fresh green herbs and peppercorns.

Deep-fried battered fish with crispy curry leave and chillies.

2 Pieces. Pastry filled with curried vegetables.

Spicy. Deep-fried prawn tossed in hot chilies.

Mixed seasonal veggies in basmati rice.

Traditional Hyderabadi rice.

Spicy. A fiery dish of chicken tossed in hot chilies.

A fiery dish of chicken tossed in hot chilies.

Eggplants tempered in a nutty and tangy fusion.

Mixed vegetables cooked in cream and nuts.

Pureed spinach with cubes of cottage cheese.

Boneless chicken fillets marinated in yoghurt base and barbequed in a tandoori oven.

Deep-fried cauliflower with crispy curry leaves and chillies.

Lamb curry cooked with spinach.

Lamb cooked in a blend of nuts and yoghurt.

A lamb curry cooked with roasted spices.

Boiled free-range egg curry cooked with roasted spices.

Chicken curry with fenugreek leaves.

A spicy boneless chicken dish cooked in pickled flavours.

Boneless chicken pieces cooked in a thick creamy sauce.

Cottage cheese cooked with tomato and fenugreek leaves.

Cottage cheese cooked in a thick creamy sauce.

Dum ka chicken cooked in tomato gravy.

Pan-fried spicy cubes of chicken.

Flavoured eggplant and potato in a curry.

Soft spicy lentil mash.

Deep-fried cauliflower with crispy curry leaves and chilies.

Spicy. A spicy chicken curry cooked in fried onions and tomatoes.

Boiled free-range eggs cooked in a blend of nuts and yoghurt.

Free-range eggs fried with chopped onion, herbs, and spices (if you like to have more varieties of eggs, we can replace all paneer curries with egg).

Biryani rice served with 2 boiled eggs.

A spicy lamb dish cooked in pickled flavours.

Traditional Hyderabadi rice with red lentils.

Boiled basmati rice fried with cumin seeds.

Basmati rice flavoured with saffron.

The king of festive dishes served on the tables of the Nawabs, the 400yr old history of Hyderabad is never complete without its classic biryani, an exotic blend of rare spices infused in meat and fragrant long grain basmati rice, which is a complete meal

Spicy. Pan fried spicy cubes of lamb.

An all-time favourite dish of chicken cubes battered in a secret mixture and deep-fried mingles with crispy curry leaves.

An all-time favourite dish of chicken cubes battered in a secret mixture and deep-fried mingles with crispy curry leaves.

Boneless pieces of chicken marinated in cream spices and barbequed in a tandoori over.

Boneless chicken pieces tossed in green fresh herbs and barbecued in a tandoori oven.

Lamb cooked with potatoes and a touch of fenugreek leaves.

2 x biryani (lamb, chicken or vegetable), 1x chicken 65 or gobi 65 (dry chicken) pls write in the comment section which biryani you need.

Lamb cooked in tomato gravy with a touch of fenugreek leaves.

Thinly sliced meat fried in typical Hyderabadi spices.

Plain basmati rice.