HYDERABAD HOUSE FRISCO Menu

Pulav made of basmati rice mixed with country chicken and chef's special aromatic spice blend.

Basmati rice mixed with tender goat and a chef's special aromatic spice blend, inspired by Southern Indian flavors.

Basmati rice mixed with chicken, sautéed in a special Vijayawada sauce.

Pulav made of basmati rice mixed with paneer cubes and typically includes a blend of aromatic spices and herbs.

Pulav made of basmati rice mixed with paneer marinated in traditional Nawabi spices.

Basmati rice cooked with aromatic spices and tender boiled eggs, creating a fragrant and satisfying pilaf.

Chicken pulav wrapped in an omelet.

Shrimp pulav with aromatic basmati rice, typically includes a blend of spices and fresh herbs.

Basmati rice cooked with shrimp and tangy gongura leaves, blended with a mix of traditional spices.

Basmati rice cooked with minced meat, typically infused with aromatic spices and herbs.

Pulav rice cooked with tender goat and tangy gongura (sorrel) leaves, infused with aromatic spices.

Tender goat and aromatic spices mixed into basmati rice, inspired by Southern Indian Andhra Pradesh cuisine.

Basmati rice cooked with aromatic spices and tender country chicken.

Pulav rice typically cooked with chicken and a special Vijayawada sauce.

Chunks of fish cooked with aromatic basmati rice, lightly spiced and garnished with fried onions.

Andhra style chicken pilaf with basmati rice, aromatic spices, and cashew nuts.

Basmati rice cooked with tender stuffed eggplant, typically seasoned with aromatic spices, peanuts, coconut, and tamarind.

Basmati rice cooked with tender paneer cubes and a blend of aromatic spices, creating a harmonious pulav typically infused with subtle flavors.

Basmati rice typically cooked with aromatic spices, tender paneer cubes, and a rich blend of cashews and cream.

Basmati rice cooked with aromatic spices and herbs, typically featuring tender boiled eggs and a medley of vegetables.

Goat pulav wrapped in an omelet.

Steamed rice and lentil cakes, soft and fluffy, typically enjoyed with chutneys.

Deep-fried lentil donuts, typically made with urad dal, herbs, and spices.

Steamed rice and lentil cakes soaked in aromatic sambar, a traditional South Indian lentil stew.

Deep-fried lentil doughnuts soaked in tangy sambar, typically garnished with fresh coriander.

Soft, leavened flatbread topped with minced garlic and fresh cilantro.

Fluffy, Butter-Infused Traditional Indian Bread

Soft, warm, and fluffy traditional Indian flatbread. Perfect for pairing with any dish.

Marinated in a spicy sauce and cooked on skewer in a tandoori clay oven with mesquite charcoal.

Served with fryums.

Vegetarian. Served with fryums.

Served with fryums.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Boneless lamb cubes marinated with black pepper and spices, then roasted to bring out deep, aromatic flavors.

Tender goat meat cooked with a blend of spices, curry leaves, and coconut, resulting in a dry, aromatic dish.

Boneless chicken sautéed with traditional Andhra spices, typically includes curry leaves and a special vepudu masala for a distinct flavor profile.

Spicy.

Chicken marinated and fried, then tossed with a special blend of spices and herbs known as karampodi, offering a unique Andhra flavor.

Chicken marinated with curry leaves and Indian spices, then fried and tossed with a special chili powder blend.

Boneless chicken, marinated and cooked with a blend of herbs and spices, typically includes a unique sauce.

Chicken pieces marinated with garlic and select Indian spices, then fried to achieve a golden crust.

Tantalizing chicken coated in a sweet, spicy, and tangy sauce sauce, and infused with aromatic Indian spices.

6 pieces.

Boneless chicken pieces, typically marinated, are deep-fried and sautéed with onions, bell peppers, and green chilies, finished in a spicy and tangy sauce.

Spicy, marinated boneless chicken, fried to perfection

Shrimp stir-fried with onions, bell peppers, and a tangy, spicy sauce, incorporating a blend of Indian and Oriental flavors.

Shrimp sautéed with fresh curry leaves, typically includes onions, green chilies, and a select blend of spices.

Fish marinated in a blend of traditional Indian spices, then fried to achieve a crispy exterior.

Battered fish, deep-fried and tossed with curry leaves, green chilies, and a blend of spices, typically served in a tangy sauce.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Yellow lentils cooked with ripe tomatoes and traditionally seasoned, typically includes a tempering of spices.

Served with white rice.

Served with white rice.

Served with white rice.

Served with white rice.

Served with white rice.

Served with white rice.

Served with white rice.

Served with white rice.

Served with white rice.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Basmati rice and hard-boiled eggs cooked with a blend of traditional spices, offering a classic Indian biryani experience.

Basmati rice cooked with boiled eggs and tangy gongura leaves, seasoned with traditional Indian spices.

Marinated chicken tikka is cooked with aromatic basmati rice and a blend of traditional spices, typically includes saffron.

Aromatic basmati rice layered with tender boneless chicken pieces, cooked with traditional Indian spices and garnished with fresh herbs.

Tender boneless chicken pieces marinated in spices, mixed with fragrant basmati rice, and garnished with herbs.

Aromatic basmati rice layered with tender chicken, infused with saffron, herbs, and spices, garnished with fried onions and fresh coriander.

Tender chicken pieces layered with fragrant basmati rice, garnished with fresh herbs and spices.

Chicken lollipops, marinated and cooked with basmati rice and special biryani spices, typically includes a blend of aromatic herbs.

Minced goat meat cooked with basmati rice, typically includes a blend of aromatic spices and herbs.

Basmati rice and goat meat fried with a blend of traditional spices and herbs, typically garnished with fried onions.

Aromatic basmati rice layered with tender goat pieces, saffron, and fragrant spices, garnished with fresh herbs.

Shrimp fry biryani typically includes fried shrimp mixed with basmati rice, seasoned with a blend of aromatic spices and herbs.

Basmati rice and tender fish pieces are cooked together with a mix of spices, typically including saffron.

Rice stir-fried with shrimp, vegetables, and eggs, subtly flavored with a spicy Schezwan sauce, blending Indian and Chinese culinary traditions.

Basmati rice stir-fried with chicken, typically includes vegetables and eggs, infused with a spicy schezwan sauce.

Succulent shrimp tossed with flavorful fried rice and fresh veggies.

Classic chicken fried rice with tender pieces of chicken, veggies, and perfectly seasoned rice.

Vegetarian.

Savory fried rice with scrambled eggs and fresh vegetables.

Vegetarian.

HH Spl Fried Rice: Choice of chicken or mutton mixed with seasoned rice.

Boiled noodles stir-fried with an assortment of vegetables, typically seasoned with soy sauce and garlic.

Stir-fried noodles combined with eggs and a mix of vegetables, lightly seasoned with soy sauce and spices.

Boiled noodles stir-fried with chicken, eggs, and vegetables, seasoned with soy and garlic sauce.

Stir-fried noodles combined with shrimp and a mix of vegetables, seasoned with a blend of Indo-Chinese spices.

Biryani serving for 4 to 5 adults.

Biryani serving for 4 to 5 adults.

Biryani serving for 4 to 5 adults.

Biryani serving for 4 to 5 adults.

Pieces of chicken, marinated and fried, typically included in a bucket serving, infused with traditional Indian spices.

Tender chicken pieces marinated in a blend of spices, layered with basmati rice and slow-cooked in a traditional Indian style.

Paneer marinated in traditional spices, layered with basmati rice and cooked to create a rich and aromatic biryani.

Bone-in goat cubes, typically wok-tossed with biryani spices, herbs, and yogurt, then layered with steamed basmati rice.

Tender pieces of fish marinated in aromatic spices, layered with fragrant basmati rice, creating a harmonious blend of flavors.

Fried shrimp, marinated in spices, layered with basmati rice, herbs, and yogurt.

Minced vegetables infused with aromatic spices, layered with fragrant basmati rice, creating a harmonious blend of flavors and textures.

Basmati rice cooked with shrimp, seasoned with a blend of aromatic spices and herbs, often garnished with fried onions or cilantro for added flavor.

Basmati rice cooked with tender goat and infused with the distinctive flavor of ulavacharu (horsegram sauce), seasoned with a blend of traditional spices.

Basmati rice cooked with tender goat meat, seasoned with a special blend of aromatic spices, typical of Andhra Pradesh cuisine.

Tender minced meat cooked with aromatic spices and fluffy basmati rice, typically includes herbs and a blend of traditional seasonings.

Basmati rice cooked with light spices and tender pieces of fish, typically garnished with fried onions.

Vegetarian.

Basmati rice cooked with boneless chicken, typically includes a blend of spices unique to Vijayawada, offering a distinct taste.

Raju Gari Kodi Pulav is a traditional Andhra-style dish featuring basmati rice and chicken, typically mixed with a special blend of aromatic spices and cooked under pressure.

Basmati rice cooked with whole spices and stuffed brinjal (eggplant), typically includes a special blend of ground coconut, peanuts, and traditional Indian spices.

Basmati rice and boiled eggs are the stars of this dish, subtly flavored with Indian spices and typically includes a selection of vegetables.

Goat pulav wrapped in an omelet.

Shrimp pulav wrapped in an omelet.

Fish pulav wrapped in an omelet.

Soft, fluffy flatbread topped with minced garlic and fresh cilantro.

Fluffy, Butter-Infused Traditional Indian Bread

Soft, warm, and fluffy traditional Indian flatbread. Perfect for pairing with any dish.

Marinated in a spicy sauce and cooked on skewer in a tandoori clay oven with mesquite charcoal.

Marinated in a spicy sauce and cooked on skewer in a tandoori clay oven with mesquite charcoal.

Served with fryums.

Vegetarian. Served with fryums.

Served with fryums.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Boneless lamb cubes, roasted with black pepper and a blend of Indian spices, typically served dry.

Tender goat meat, typically cooked with a blend of spices, curry leaves, and coconut, resulting in a semi-dry texture.

Deep-fried chicken marinated in Indian spices and sautéed with horse gram soup, embodying the essence of Ulava Charu.

Boneless chicken marinated in Andhra spices, sautéed to bring out a rich, spicy flavor, typically includes a special vepudu masala blend.

Spicy.

Boneless chicken marinated and deep-fried, then sautéed with a blend of spices and herbs known as karampodi, originating from Andhra cuisine.

Chicken marinated with curry leaves and Indian spices, then fried and tossed with a special curry leaf masala.

Boneless chicken delicately prepared with a blend of herbs and spices, creating a unique appetizer that defies traditional naming conventions.

Chicken marinated with garlic, then fried or sautéed, typically includes a mix of Indian spices.

Tantalizing chicken coated in a sweet, spicy, and tangy sauce sauce, and infused with aromatic Indian spices.

6 pieces.

Boneless chicken, marinated and fried, then sautéed with onions, bell peppers, and green chilies in a tangy and slightly spicy sauce.

Spicy, marinated boneless chicken, fried to perfection

Shrimp sautéed with fresh green chilies and spices, typically includes onions and bell peppers.

Shrimp sautéed with onions, bell peppers, and a blend of spices, tossed in a tangy and spicy sauce.

Shrimp sautéed with curry leaves, typically includes onions, green chilies, and a blend of spices unique to Indian cuisine.

Fish marinated in green chili sauce, typically includes onions and bell peppers, sautéed to infuse flavors.

Fish marinated in a blend of traditional Indian spices, lightly coated, and fried to achieve a crispy exterior.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Vegetarian. Served with white rice.

Served with white rice.

Served with white rice.

Served with white rice.

Served with white rice.

Served with white rice.

Served with white rice.

Served with white rice.

Served with white rice.

Served with white rice.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Basmati rice and hard-boiled eggs, cooked with a blend of traditional spices, offering a classic Indian biryani experience.

Chicken tikka marinated and cooked in a tandoor, then layered with aromatic basmati rice and a blend of traditional spices.

Tender boneless chicken pieces marinated in aromatic spices, layered with fragrant basmati rice, and garnished with fresh herbs.

Tender boneless chicken pieces mixed with fragrant basmati rice, infused with aromatic spices and herbs.

Marinated chicken pieces cooked with basmati rice, flavored with saffron, herbs, and a blend of traditional spices.

Tender chicken pieces mixed with aromatic basmati rice, garnished with caramelized onions and fresh herbs.

Basmati rice cooked with goat and seasoned with ulavacharu (horse gram sauce), herbs, and spices.

Minced goat meat cooked with basmati rice, typically includes a blend of aromatic spices and herbs.

Basmati rice and goat meat fried with a blend of traditional Indian spices and herbs, typically includes onions and yogurt.

Fragrant basmati rice layered with tender goat pieces, aromatic spices, and garnished with fresh herbs.

Shrimp fry biryani combines fried shrimp with basmati rice, typically seasoned with a special blend of spices and herbs.

Basmati rice and tender fish pieces are cooked with a blend of spices, typically including saffron and herbs.

Basmati rice stir-fried with shrimp, typically includes a blend of Indian spices and vegetables, tossed in a wok for a shezwan twist.

Basmati rice stir-fried with tender chicken pieces, typically includes vegetables and is flavored with spicy schezwan sauce.

Basmati rice stir-fried with tender chicken pieces and green chilies, typically includes assorted vegetables.

Succulent shrimp tossed with flavorful fried rice and fresh veggies.

Vegetarian.

Classic chicken fried rice with tender pieces of chicken, veggies, and perfectly seasoned rice.

Vegetarian.

Savory fried rice with scrambled eggs and fresh vegetables.

Vegetarian.

Biryani serving for 4 to 5 adults.

Biryani serving for 4 to 5 adults.

Biryani serving for 4 to 5 adults.

Biryani serving for 4 to 5 adults.