Hyd Bawarchi Biryani Menu

Dub Biryani Rice and Fried Chicken Pieces after tossed with Chef Spl Sauce. Small Shallow Tray good for 3+ People

Made with our in house Sinature Spices .

Goat dhum keema biryani.

Small Shallow Tray. Good for 3+ people

Fragrant basmati rice layered with marinated paneer, mixed vegetables, and aromatic spices, garnished with a slice of lime.

Baby Goat biryani available Friday, Saturday, Sunday only

Spicy fried chicken.

Basmati rice and mixed vegetables marinated with spices, slow-cooked in a sealed pot, embodying authentic Hyderabadi flavors.

Chicken pieces marinated in spices and black pepper, then fried with onions and curry leaves for a robust flavor.

It is a spicy yet irresistibly delicious snack prepared by deep-frying spicy paste coated paneer cubes. It has dry texture.

Cheese.

Cooked in oil.

Mushrooms tossed with tangy and spicy chutneys, typically includes herbs and spices, mirroring the vibrant flavors of Indian street food.

Dub Biryani Rice and Fried Chicken Pieces after tossed with Chef Spl Sauce. Small Shallow Tray good for 3+ People

Made with our in house Sinature Spices .

Small Shallow Tray. Good for 3+ people

Aromatic basmati rice layered with tender chicken, seasoned with tangy Gongura leaves, and garnished with saffron-infused rice. Served with a side of raita and curry.

Basmati rice cooked with chicken and tangy gongura leaves, typically in a large portion suitable for a family.

Baby Goat biryani available Friday, Saturday, Sunday only

Goat dhum keema biryani.

Family pack size for 4 people.

Family pack size for 4 people.

Basmati rice layered with a rich mix of vegetables, nuts, and raisins, cooked with special biryani spices to create a distinctively aromatic dish.

Basmati rice cooked with a medley of vegetables and traditional spices, designed to serve a family with its generous portion.

Fragrant basmati rice layered with marinated paneer, mixed vegetables, and aromatic spices, garnished with a slice of lime.

Fragrant basmati rice cooked with marinated paneer cubes, mixed vegetables, and aromatic spices, garnished with sliced red onions.

Basmati rice and mushrooms cooked with a blend of Indian spices, typically including herbs and a special biryani masala.

Basmati rice cooked with mushrooms and traditional Indian spices, typically includes a blend of aromatic herbs.

Basmati rice cooked with cauliflower and traditional biryani spices, typically includes herbs and a blend of aromatic seasonings.

Basmati rice layered with spiced cauliflower florets, typically includes a blend of aromatic herbs and spices, designed to serve a family.

Basmati rice and eggs cooked together with a mix of traditional spices and herbs, using the slow-cooking dum method.

Basmati rice and eggs, gently cooked with a selection of traditional spices, tailored for a family serving.

Spicy blend of aromatic basmati rice and succulent shrimp cooked to perfection.

Basmati rice and shrimp are cooked together with a blend of aromatic spices, designed to serve a family.

Basmati rice and fish marinated in a blend of spices, typically served in a portion suitable for a family.

Chicken pieces marinated in spices and black pepper, then fried with onions and curry leaves for a robust flavor.

Spicy fried chicken.

Poultry.

Dry seasoned mutton.

Fried.

Boneless fish marinated in spices, deep-fried, and tossed with curry leaves and a tangy sauce.

Shrimp fried with a blend of tangy spices, typically including onions, tomatoes, and green peppers.

Chicken cooked in a creamy coconut milk base, infused with traditional spices, curry leaves, and a hint of tamarind for a distinct Malabar flavor.

Chicken simmered in a rich, coconut-infused curry sauce, highlighted with mustard seeds and curry leaves, embodying the essence of South Indian cuisine.

Boneless chicken simmered in a rich and aromatic blend of Chettinadu spices, curry leaves, and coconut, reflecting the essence of South Indian cuisine.

Shrimp cooked in a rich masala sauce, typically includes tomatoes, onions, garlic, ginger, and a blend of traditional Indian spices.

Tender goat meat simmered in a rich masala sauce with onions, tomatoes, and a blend of traditional Indian spices, garnished with coriander.

Bone-in goat simmered in a rich, spicy blend of dry roasted coconut, curry leaves, and traditional Chettinadu spices, creating a deeply flavored curry.

Fish pieces cooked with coconut milk, chillies, coriander, and mustard seeds, following the traditional Malabar coastal style.