Aloo Biryani is a vegetarian biryani made with basmati or Kaima rice, spiced potato cubes, aromatic spices, fried onions, and sometimes yogurt or saffron, layered and slow-cooked for rich flavor.
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Chicken Kabiraji is a Bengali-style dish where minced chicken is spiced, shaped into cutlets, coated with egg and breadcrumbs, and deep-fried until crispy and golden.
Chicken Zurbian is a flavorful Yemeni/Arab rice dish made with basmati rice, marinated chicken, potatoes, and a blend of aromatic spices like cumin, coriander, turmeric, and chili, slow-cooked together for a rich, aromatic meal.
Kabiliyath (also spelled Kabuliya/Biryani Kabili) is a Middle Eastern-inspired rice dish, often associated with Afghanistan, made with basmati rice, meat (usually lamb or chicken), raisins, carrots, and nuts, cooked with aromatic spices for a sweet-savory flavor.
Squid Biryani is a seafood biryani made with basmati or Kaima rice, marinated squid, aromatic spices, fried onions, and sometimes coconut milk, slow-cooked to create a rich, flavorful dish.
Prawn Biryani is a flavorful rice dish made with basmati or Kaima rice, fresh prawns, aromatic spices, fried onions, and sometimes yogurt or coconut milk, slow-cooked to blend flavors.
Kappa Biryani is a traditional Kerala biryani made with tapioca (kappa) instead of rice, layered with spiced meat (chicken, mutton, or fish), fried onions, and aromatic spices, often served with gravy or curry.
Thalappakettu Biryani is a traditional Kerala biryani where the meat and rice are cooked separately and then layered together (“thalappakettu” means “lid-sealed”), often using Kaima rice, spices, fried onions, and ghee for rich flavor.
Chicken Mandi is a traditional Middle Eastern rice dish made with fragrant basmati rice, tender chicken, and a blend of spices, slow-cooked for a smoky, aromatic flavor.
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