Biryani house
A “Biryani House” is a restaurant known for serving biryani, a popular Asian rice dish made with meat and aromatic spices and cooked under pressure in a sealed pot on coal flame.
Hyderabadi Biryani houses:
Paradise biryani
Started its operation as a canteen in a cinema theatre called “Paradise” in Secunderabad in 1953
Its popularity and quality of Biryani served over the years enabled the brand “Paradise” to grow and as of date operates through many locations with a big food court situated in Alcazar Mall’s 3rd floor in Hyderabad, this brand has been growing in many cities in India.
They are having “Veg biryani” too
It is considered a famous Biryani serving house with the same taste in each location.
Café Bahar Biryani House, Basheer Bagh-Avanti Nagar, Hyderabad
Popular Dishes here are: Brain Fry, Keema Masala, Bheja Fry, Authentic Hyderabadi Biryani in Mutton and chicken (Jumbo and dum)
In Hyderabad this Biryani House has been famous for “Bahar-e-chicken” and “khameeri roti” since 1973 they also have many versions of special curry.
The quantity of “Jumbo Dum Mutton Biryani” is good here and tastes fabulous.
Café Bahar also serves the famous “Double ka Meetha” and “Khubaani”
Famous Charminar Biryani house in Hyderabad
Hotel Nayaab is getting popular for its Biryani “Mutton” “Chicken” and other Popular Dishes that is Paya, Keema, Khichdi, Chai, Haleem, Naan
The “Chicken Biryani” tastes delicious as all flavours of Hyderabadi masala are well blended in each grain of its rice which “Swads best” and quality of rice is also very good here, “Salan” or “thin curry” served with it is made up of peanuts and special masala, served with “Raita” (mixture of curd onions cucumber green chilli and spices not much blended into a paste)
This Biryani House is recommended for its quantity (Portions), quality and taste and budget food in Charminar Hyderabad.
Hotel Shadab Charminar, Ghansi Bazaar Biryani House
Famous for its “Aromatic Dum Hyderabadi Biryani” the place is usually very crowded because of its popularity. The Biryani served here is available in “Chicken” and “Mutton” and is known for its “Mild aroma of masala “Khade Masale” or “Raw unblended spice” well blended in its rice grains because of pressure cooking also called Dum Lagana”, served with “Salan full of mirch” which is very tasty, sliced onions nimbu “Lemon” and it is advisable to have a cold drink with it and Raita.
Other Popular Dishes here include Pakistani Chicken, Masala Prawn, Aromatic Biryani, Nizami Handi, Chicken Keema, Nihari
Grand Hotel Biryani House Opposite Big Bazaar, Abids, Hyderabad
Serves good Biryani and is Famous for “Irani mutton biryani”, served with raita, onion salad, nimbu, salan, the biryani is Flavorful and mutton here is very tender.
Other Popular Dishes here include Bun Maskas, Fish Chilli, Tangdi Chicken, Mutton Masala, Qubani Ka Meetha, Tangdi Kabab
Bawarchi Biryani House
Is famous for its Delicious Hyderabadi Biryani cooked in “chicken stock” instead of normal water and the same goes for the Mutton version cooked in ghee. The rice used here is of medium size and is served with salads, raita, salan and chutney. The restaurants with the “Bawarchi” name are opened at many locations in Hyderabad but it is advisable to go to the original place where it started first that is RTC X road Location, recommend going for mini quantity enough for two people to eat. It is nice and tender biryani because of its cooking method.
Situated at RTC X roads HYDERABAD
Popular Dishes here also include: Tender Lamb, Bawarchi Biryani, Mutton Dum, fried prawns, Authentic Hyderabadi Biryani, Mutton Briyani
Shah Ghouse Biryani House at Raidurgam, Madhura Nagar Colony, Gachibowli Road, Opposite Bio Diversity Park, Hyderabad
Is known for its best rice Hyderabadi Biryani and uses the best and biggest size rice in its biryanis available in chicken and mutton, and has its old method of cooking or dum cooking, “yellow salan” here is well roasted in the restaurant’s signature masala and then served with biryani along with raita and salad.
Shah Ghouse Haleem, Hariyali Chicken, Authentic Hyderabadi Biryani, Mutton Haleem, Chicken Mandi, Chai, and Plain Rice are other popular dishes here.
It also serves its famous “apricot murabba” and “Khubaani” with dry fruits and “Double ka meetha” which is thick bread sweet.
Santosh Dhaba in Hyderabad (Vegetarian)
Is famous for its “Royal Biryani” or “Shahi Biryani” situated at Jaya International Lane, opposite Sabarwal Travels, Hanuman Tekdi, Abids, Hyderabad
and has the best version of “Vegetarian Biryani” served here which has been well dum “pressure cooked rice” comes well mixed with masala, saffron and dry fruits, other Popular Dishes here are Paneer Manchurian, Paneer Butter Masala, Masala Papad, Naan, Dal, Roti.
Biryani House in Kolkata
Kolkata style biryani at Aminia restaurant
At Aminia: 6A, SN Banerjee Road, New Market Area, Dharmatala, Taltala, Kolkata and is famous for its “Chicken Biryani with Aloo” with one big piece of chicken and Khade masala “Raw Spice”. This Biryani is also available in mutton.
The “elachi flavor” is strong in this Biryani, chicken is tender and drops off the bone.
Other popular dishes here include: Kesari Firni, Rice Pudding, Mutton Galouti Kabab, Bhuna Chicken, Chicken Rezala, Mughlai Food
Arsalan Biryani at Park Circus Kolkata is legendary
Serves “Veg arsalan Dum Biryani” with a coating of different spices famous in west Bengal and different variety of veggies in it with paneer chunks cooked in desi ghee and smells good as saffron is sprinkled on rice during dum, served with salad, raita and chutney other veggies one could order here is “Paneer Haryali”.
In Non-veg “Arsalan Mutton Dum Biryani” comes with big boiled potato in well dum with spice which is mild and aromatic saffron rice all well blended and pressure cooked, served with chicken kebabs also called “Chatpata Kebabs” served with salad, raita and chutney.
Other dishes one could also try here are “Mutton chaap”
“Chicken Rezala” is the true and real taste of West Bengal.
Nizams
At Hogg St, New Market Area, Dharmatala, Taltala, Kolkata operated since 1932 Known For its legendary “Kathi rolls” known as “ Bamboo sticks on which it was originally prepared in the old days”, Kolkata style legendary Biryani, North Indian Mughlai dishes are also famous here.
Haji Saheb
At 26, park Circus area, Lower Range, Ballygunge, Kolkata is famous for its reasonably priced North Indian dishes
“North Indian Biryani”, famous “Chicken Bharta” and other dishes such as “Prawn Butter Masala”, “Mutton Biryani”, “Chicken Lababdar”, “Mughlai dishes”, “Firni” sweet pudding, “Mutton Kosha” is liked here.
Biryani Houses in Lucknow, India
Lucknow Nawab’s Dum Biryani liked by Nawab Wajid Ali Shah 1822-1856
The renowned chef Mr Imtiaz Qureshi 92 years who has been awarded Padma Shri and has taught world-famous chef Gordon Ramsay how to cook the Arabic version of “Nawabs Dum Mutton Biryani” in Lucknow did mention the name of the last Nawab of Awadh who was Wajid Ali Shah and his fondness for “Exotic Arab style Biryani” (in which whole goat is stuffed with chicken, chicken is stuffed with quails and quails is stuffed with eggs well marinated hours before cooking and stitched completely ) in addition to this delights of Awadhi cuisine the Nawab Wajid Ali Shah also liked succulent kebabs (Galouti (melts) and Seekh (cooked with skewer stick or metal stick on coal flame)), rich korma, creamy kheer, slow-cooked nihari, saffron-infused sheermal bread.
These culinary preferences showcased Nawab Wajid Ali Shah’s love for flavours and the lavish lifestyle synonymous with the Nawabi culture during his reign in 1847-1856.
“Nawab’s Biryani” means Mughlai aromatic rice preparations with tender meat (with bones) cooked in pressure “Dum” using “round Patila or a big pot” on a “tamarind Coal Flame” by “Khansama or a Royal Cook”.
Ingredients:
1 Good quality long grains of rice with a good aroma
2 Best quality tender meat with bones rich in calcium from Dumba or goat, chicken or Beef.
3 Garam masala or a mixture of blended spices goes in meat marinating along with curd and also in yakhni (gravy) during cooking.
4 Khade Masala or Raw spice is used during boiling the rice and some parts in gravy
5 Rice is boiled in meat stock and water with slit green chilli.
6 Milk, Itra for fragrance, Saffron for colour and good aroma, Kevda water or rose petals, and dry fruits are used during final pressure cooking in a sealed round pot usually done with semi-solid dough of wheat flour on patila and cooked on a tamarind coal steady flame.
The time taken for the whole preparation is about 5 to 8 hours including the “marinating process of meat”.
This recipe is “Royal” “Shahi” “Awadhi” and is cooked by experienced “Qureshi Khansama” who knows how to select the best quality and parts of Meat for this preparation.
Nawab’s Awadhi Biryani is rich in taste, refined, aromatic, full of energy and usually chosen to be made for functions, celebrations and other big occasions in the olden days and even now especially for “Shahi” “Royal” “Awadhi” people in Lucknow and northern parts of India.
It is now known by many names such as Nawab’s Biryani, Awadhi Biryani, Awadhi Dum Biryani, Shahi Dum Biryani or Pulao in this region and is very famous in India.
Rahim Ki Nihari
At Akbari gate is famous for its “Mutton Biryani” and “Nihari and Kulcha” in Lucknow
“Kulcha” is a layered bread cooked in tandoor eaten with the famous “Rahim ki Nihari” which is full of “Rogan”
The “Yakhni” (gravy) used here in Biryani is made up of a secret recipe, the “Dum Biryani” is well cooked and is rich with oil and ghee and spices such as saffron and others giving a rich aroma the quality of rice used here is best and the meat is very tender which melts in the mouth.
Other Popular dishes here are “Sheermal roti (made of maida dough well done in milk mixed with saffron and ghee giving it a reddish and shiny finish on its surface when it comes out of tandoor and it has its origin in Iran)”, Kheer with dry fruits, Chicken Biryani.
Chatpati Fish House
has been famous for 72 years for its Mughlai food, especially for the Chicken and the Mutton Biryani with “Shorba curry” at Charbagh Lucknow.
Idrees Biryani Lucknow
Is world-famous and has clients from all over India
The speciality of Idrees Biryani is its refined, rich, royal and aromatic taste and the way that it is prepared keeping all the details at every step as made every day by its owner Mr Abu Bakar and uses the same old school technique discussed earlier in Nawab’s Biryani or Awadhi Biryani in this article.
The owner Mr Abu Bakar is “Qureshi” and knows how to cook this Biryani using the best parts and quality of meat from dumba, goat, beef or chicken as it was done by his forefathers.
He insists that bone-in meat is necessary for getting the required nutrition in the form of calcium to the end consumers.
This biryani is cooked in three parts that is Rice boiled with spice and chilli and in meat stock, then preparing the base gravy with meat called yakhni, extracting shorba (meat broth) from cooked yakhni and preparation of the final pot for pressure cooking called “Dum” in which goes milk and different ingredients discussed later.
He marinates the meat (kacha gosht) himself every day before preparation of biryani with garlic, ginger, lal mirch or red chilli powder, cloves or laung, cardamom, kali mirch or pepper, and curd.
Mr Abu Bakar also loves to teach this old method of “Dum Awadhi Biryani” making and believes that if he teaches more people this art will remain for a long time to come.
The other masala which he uses here is saffron, javitri, and itra prepared from “hirren nabhi”, khade masala, khas khas, dryfruits and kevda.
This Biryani is cooked in a round pot called “patila” and cooked in tightly sealed condition for pressure cooking called “dum”.
When finally prepared this “Royal” aka “Shahi” aka “Nawabs” aka “Awadhi pulao” or Biryani is worth tasting which is full of aroma.
At Chaowpatia Chauraha we get to taste the famous “Lalla ki Biryani” and “Shami Kebab” in Lucknow
This Biryani House is famous for serving “Nalli” and “Kaleji” (marrow and liver) Biryani is cooked in Zaffran or Saffron, laung and elaichi also known as cloves and Cardamom, pure ghee, and uses the best basmati rice and more Khade masala or raw Spice with soft meat from Dumba or Goat and Chicken.
Sakhawat’s at Qaiserbagh near Awadh Gymkhana Club Lucknow
Is famous for its “Mutton Biryani” and “Mughlai Paratha”
Its founder Late Mr Haji Wahid Ali received a medal from British Raj on 12th December 1911(British Per.) for his cooking and recipe.
This restaurant also received an award named “Nawab of Lucknow” organized by Royal Awadh Food Festival organized by Holiday Inn in Mumbai 2002 and other recognition such as Gold Medalist I.H.M. 2001 Lko
Famous for its “Pasanda rol”, and “Kakori rol” or “Kebab”
Wahid Biryani House at Aminabad Lucknow near Naaz Cinema Road
This Biryani House is famous for its “Yakhni Pulao” or “Biryani” which is the well-done gravy of spices cooked before and bought together with steamed rice along with tender meat pressure cooked or Dum in steady heat of tamarind coal.
Which makes it rich in taste, every steamed rice grain absorbs the juices of masala and saffron, itra and kevda giving it flavor that attracts clients from local and nearby cities like Agra and Kanpur.
The specialty of this Biryani is Meat is well done and it tastes like it is sauté before dum but that is not true it is only cooked in a dum pot in Yakhni Gravy after marination, and goes well with its signature raita and salad.
Other special dishes here include Chicken Masala, Butter Chicken, Paratha and Rols.
“Muradabadi Biryani” is very famous in north India along with Lucknowi Biryani (Awadhi biryani)
Ingredients for marination are chicken boneless, sarson ka tel or sirka vinegar, green chilli paste, nimbu, adrak lehsun paste, sauf, dhania powder, javitri kali, cinnamon or dal chini, kali mirch pepper, tez patta, laung cloves, nutmeg jayphal and elaichi.
The process of making it is the same which starts with the marinating of chicken in the ingredients mentioned above but the highlight of this Biryani is its white colour yakhni, tender white chicken, sharp taste of chilli (green), dry fruits and potato also added in some places.
The use of fried onion is more in this biryani as in its topping during final dum and fried onion leftover oil is used in preparation of its gravy (Yakhni) in which marinated chicken goes in and cooked fully and then steamed rice is added for final dum.
The rice used here is “Golden Sella Rice” which is parboiled rice while it is still in its husk giving it a golden colour.
This Biryani is consumed with Raita, the paste of curd with onion and green chilli slit bareek, cucumber, zeera powder hint of sugar and salt.
Biryani House in Madurai, India
Gundu Bhai Biryani is a local street Biryani seller in Madurai, India who is known for selling the best budget Chicken Biryani at rupees 140 on Banana Leaf hence hygiene is taken care of and the full recipe is prepared in the same place in front of customers in a big jumbo Patila or vessel which is a site to watch.
As it is prepared in front of people, people know how hygienic it is and usually because of the taste and spicy flavour it is sold before it is cooked in the day.
The chicken Biryani here tastes spicy and the chicken piece is very tender which goes well with peanut curry, eggs, sliced onions with lemon and some coriander chutney plus sweet and sour tamarind chutney.
Biryani Houses in Mumbai
“White Yakhni Pulao or Biryani” at Noor Mohammadi
(since 1923) started by the Late Abdul Karim Sahab at Abdul Hakim Noor Mohammadi Chowk, Bhendi Bazaar, Mumbai
The restaurant is known for its Mughlai food quality, quick service, served hot, hospitality, cleanliness, and spacious and comfortable seating arrangement, Rich and famous people also eat here including Bollywood stars, famous for its “Sanju Baba Chicken” the recipe given by Sanjay Dutt.
Noor Mohammadi Hotel is popular for its “slow cooked Nalli Nahari topped with desi ghee, marrow with some Rogan”, other speciality here are Mutton Haleem thick, its famous Dal with desi ghee, Chicken Kalimiri white, Kaju Kheema, Halwa and Rabdi, Chicken Hakimi, Shaami Kebab, and Mutton Paya.
Bread here includes Roti, Naan, Khameeri roti and Sheermal.
People love here is amazing “White Biryanis” also known as “Yakhni Pulao white” available in chicken & mutton.
Irani Arabic Biryani and Kepsa Biryani at Irani Restaurant
In Shivaji Park Meher Building opp Senapati Bapat Statue, Dadar West Mumbai.
It is one of the oldest and iconic Parsi café in Mumbai which is open and serves a wide range of Parsi recipes from “Parsi chicken Kheema with a sunny side up egg on top” to many versions of “Omelette” that “green Omelette” “Big B Omelette” “Rajnikant anda Bhurji Pav” “Irani Chai” “Bun Maska”
“Irani Roti here is special and tastes different then normal tandoori roti”
The Irani Café serves “Arabic style Irani Dum biryani” and “Kepsa Dum Biryani”
Cooked in mutton and chicken stock and as Iran is the original birthplace of Biryani the restaurant uses original techniques from Iran served with salan, raita, salad, and chutney.
The highlight of the Biryani is its presentation with a thin film of 24-carat gold on it and further uses Kofta and reshmi kebabs on it.
Sweets, one can order here is Firni, and ice cream with Parsi cold drink.
Biryani at “Zaffer Bhai”, Pathe Bapurao Marg, Grant Road East, Chor Bazaar, Mumbai
Jaffer Bhai’s Delhi Darbar is known as the Biryani King of Mumbai.
Ingredients in Zaffer Bhai Biryani are:
Kacha Gosht, Potato, Javitri, Zeera powder and akha zeera, aloo Bukhara (apricot) for sour taste, hara masala green chili lasun and adrak paste, salt to taste, haldi turmeric powder in less quantity, fried onion crisp, Kashmiri lal mirch, lemon water, and curd, elaichi dalchimi laung pepper called khopra in their language, then goes ghee, dry fruits, dry onions fried, pudina and pineapple for khatta meetha and tikha flavor, shah zeera and coal is added inside pot for barbecue flavor giving it unique Zaffer Bhai Biryani Taste.
When rice is added to the final dum pot it is added in “do kanni” ”two layers” which is hard steamed rice on gravy then soft steamed rice on top of hard steamed rice and saffron is added on top.
This recipe ingredient is explained by Mr Hassan who is the owner of “Zaffer Bhai Biryani Delhi Darbar” originally started by Zaffer Bhai Mansuri his dad in 1973.
It has restaurants in many locations in Mumbai and is famous for its “Iftar party Box” “Mughlai dishes” and “Biryani”
Chicken Biryani, Chicken Tikka Biryani, and Mutton Biryani are the most popular biryanis of Jaffer Bhai’s Delhi Darbar.
Also try Murgh Malai, Dabba Gosht, Paya, Khichda, Salli Boti, and Shahi Tukda here.
Shalimar Restaurant in Bhendi Bazaar, Mumbai
The hotel has its reputation along with other Biryani houses as mentioned above in the Mumbai area known for its “Dum Biryanis”
Other than Biryani one may try their Mutton Mughlai, Shawarma Pizza, Hyderabadi Chicken, Authentic Mughlai Food, Veg Cheese Sandwich, and Chicken Afghani.
Shivaji Military Hotel in Bangalore
Is celebrated for its iconic “Donne Biryani” (bowl made of Patra), a traditional South Indian delicacy served in a leaf bowl.
Enhancing its aroma and taste. The restaurant is a local favourite, renowned for its authentic South Indian taste and its been prepared in the Maratha Military style using small rice and spices used by Shivaji Military when they were based in this part of the country.
The Hotel has a rustic ambience and affordability.
Patrons appreciate the prompt service and consistently delightful dining experience, making it a must-visit for biryani enthusiasts and those seeking an authentic taste of Bangalore’s culinary scene.
