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.
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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.
Beef Mandi is a traditional Middle Eastern dish made with fragrant basmati rice, tender beef, and a blend of spices, slow-cooked to give a smoky, aromatic flavor.
King Fish Biryani is a flavorful seafood biryani made with basmati or Kaima rice, marinated king fish pieces, aromatic spices, fried onions, and sometimes yogurt or coconut milk, slow-cooked to blend flavors.
Paneer Biryani is a vegetarian biryani made with basmati or Kaima rice, marinated paneer cubes, aromatic spices, fried onions, and sometimes yogurt, layered and cooked to blend flavors.
Ambur Biryani is a flavorful Tamil Nadu biryani made with short-grain Seeraga Samba rice, marinated chicken or mutton, aromatic spices, and fried onions, cooked together for a rich, spicy taste.
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