Hyderabad Biryani House Menu

Wok tossed cubes of deep-fried paneer, coated with chili, onion, and bell peppers.

Marinated paneer deep fried and topped with chat masala

Tender fried paneer cubes tossed in spiced yogourt sauce with curry leaves.

Marinated chicken fingers battered and deep-fried garnished with gun powder masala.

Tender fried chicken tossed in spiced yogourt sauce with curry leaves.

Wok tossed cubes of deep-fried chicken, coated with tangy chili sauce.

Marinated cubes of chicken deep-fried and tossed in Manchurian sauce.

Chicken drumsticks marinated with house special sauces and deep-fried.

Fish marinated with spices overnight and then deep fried

Deep fried fish tossed in a zesty sauce added with cilantro.

Peanuts boiled and then deep-fried with onions, tomatoes, and chat masala.

Assorted vegetables marinated in yoghourt and Indian spices cooked in tandoor.

Marinated leg and thigh cooked in tandoor.

Cubes of boneless chicken cooked in tandoor with mint sauce.

Assorted meat cooked in tandoor with special spices.

Prawns marinated overnight cooked in tandoor with house spices.

Full pomfret fish marinated overnight and cooked in tandoor.

Bone in Leg and thighmarinated in cheese and yogurt cooked in tandoor.

Traditional hyderabadi soup with goat bones and spices.

A tangy and spicy chicken broth with a blend of hot peppers and aromatic spices.

A spicy and tangy broth, this soup combines mixed vegetables, soy sauce, and a blend of spices for a classic Indo-Chinese flavor.

Yellow lentils cooked with spinach cumin and garlic.

Paneer cooked with rich onion gravy with bell peppers.

Baby eggplant cooked in salan gravy consists of sesame seeds peanuts and cashew nuts.

Paneer cooked with pureed spinach.

paneer cooked in a rich tomato and onion gravy dhabha style

Boneless chicken cooked in onion and tomato gravy.

Boneless chicken cooked in house special madras spices and coconut milk.

Chicken cooked in rich creamy fenugreek leaves and spices.

Chicken cooked in red sorrel leaves that gives a tangy flavour.

Fresh goat cooked in red sorrel leaves that gives the tangy flavour.

Lamb cooked with bell peppers in rich onion and tomato gravy.

Goat cooked with fresh grounded black pepper and sauces.

Tiger shrimp cooked in rich onion and tomato gravy.

Comes with raita and salan.

Comes with raita and salan.

Comes with raita and salan.

Tangy gongura flavour added to the dumb biryani

Basmati rice and chicken cooked with traditional spices, herbs, and marinated in a tangy ulvacharu (horse gram soup) sauce, prepared in the dum style.

Stir-fried noodles mixed with a colorful array of julienned vegetables including bell peppers, carrots, and spring onions.

Spicy Schezuan sauce tossed with chicken and rice, garnished with spring onions and sliced red chili.

Noodles stir-fried with chicken, typically includes vegetables and seasoned with a blend of soy sauce and spices in the Indo-Chinese tradition.

Stir-fried noodles with Sichuan-style spicy chicken, bell peppers, and green beans.

Leavened Indian bread infused with fresh garlic and cilantro, baked in a tandoor to a soft and slightly charred finish.

Freshly baked, traditional flatbread from the tandoor oven.

Multi-layered whole wheat bread, traditionally baked in a tandoor oven.

Whole wheat flatbread infused with spinach, cooked to a golden hue with a soft yet flaky texture.

Whole wheat flatbread stuffed with spiced mashed potatoes, pan-fried to a golden brown.

Steamed rice infused with coconut flavor, garnished with shredded coconut.

Steamed basmati rice tempered with cumin seeds and aromatic spices.

Bread crumbs dipped in honey syrup.

A tangy and spicy assortment of traditional Indian pickled vegetables.

Crispy lentil wafers, delicately spiced, served in a pair.

A vibrant blend of fresh mint, cilantro, lemon juice, and spices, ideal for complementing Indian dishes.

Coke, diet coke, sprite, ginger ale.