Biryani Hotpoint

Thalassery Egg Biryani(7-8 Serve)

This biryani comes from the Malabar region of Kerala, and is also known as Malabar Biryani. It uses a small-grained thin fragrant variety of locally grown rice known as Khyma or Jeerakasala, as well as Malabar spices, meat, fried onions, ghee, cashews and raisins, and is known for being both sweet and spicy.

₹560

Awadhi Chicken Biryani(7-8 Serve)

Also known as Lucknowi Biryani, this dish is unique because of its cooking style. The marinated meat (or chicken) is cooked and flavored separately from rice with spices, saffron, star anise and cinnamon. They are then layered together in a handi and cooked together resulting in a mild yet flavourful dish. 

₹800

Calcutta Egg Biryani(7-8 Serve)

Calcutta or Kolkata biryani evolved from the Awadhi style when Lucknow’s last Nawab Wajid Ali Shah was exiled to the city in 1856. The rice is flavored with rose water and saffron that give it a yellowish color, while the meat is marinated using nutmeg, cinnamon, mace along with cloves and cardamom and is layered with soft boiled eggs and potatoes which creates a light and unique flavor. 

₹560

Chettinad Mutton Biryani (7-8 Serve)

From the famously spicy Chettinad cuisine of Tamil Nadu comes Chettinad biryani. It is made with aromatic seeraga samba rice, along with coconut milk, cashew nuts, meat (usually chicken), spices and ghee. It is also often accompanied by a spicy and tangy goat meat gravy.

₹1440

Mughlai Egg Biryani(7-8 Serve)

One of the finest delicacies of India, the Mughlai Biryani originated in the kitchens of the Nawabs. It is cooked with curd, tender chicken pieces, almond paste, ghee, fiery green chillis and dry fruits. It is very rich in taste and is a dish fit for royalty. This style of Biryani can be commonly seen in Delhi.

₹560

Hyderabadi Egg Biryani(7-8 Serve)

One of India’s most famous biryanis, Hyderabadi Biryani is believed to have originated from the kitchens of the Nizams. It is made with basmati rice, spices and various types of meat. There are various forms of Hyderabadi biryani, and one of the most popular is the Dum biryani where the meat is marinated and cooked with the rice in a dough-sealed earthen pot over a charcoal fire.

₹560

Calcutta Mutton Biryani(7-8 Serve)

Calcutta or Kolkata biryani evolved from the Awadhi style when Lucknow’s last Nawab Wajid Ali Shah was exiled to the city in 1856. The rice is flavored with rose water and saffron that give it a yellowish color, while the meat is marinated using nutmeg, cinnamon, mace along with cloves and cardamom and is layered with soft boiled eggs and potatoes which creates a light and unique flavor. 

₹1440

Mughlai Chicken Biryani(7-8 Serve)

One of the finest delicacies of India, the Mughlai Biryani originated in the kitchens of the Nawabs. It is cooked with curd, tender chicken pieces, almond paste, ghee, fiery green chillis and dry fruits. It is very rich in taste and is a dish fit for royalty. This style of Biryani can be commonly seen in Delhi.

₹800

Hyderabadi Mutton Biryani(7-8 Serve)

One of India’s most famous biryanis, Hyderabadi Biryani is believed to have originated from the kitchens of the Nizams. It is made with basmati rice, spices and various types of meat. There are various forms of Hyderabadi biryani, and one of the most popular is the Dum biryani where the meat is marinated and cooked with the rice in a dough-sealed earthen pot over a charcoal fire.

₹1440

Chettinad Chicken Biryani(7-8 Serve)

From the famously spicy Chettinad cuisine of Tamil Nadu comes Chettinad biryani. It is made with aromatic seeraga samba rice, along with coconut milk, cashew nuts, meat (usually chicken), spices and ghee. It is also often accompanied by a spicy and tangy goat meat gravy.

₹800