Pakistani Biryani House

Chicken Biryani

The house signature: long-grain basmati layered with slow-cooked chicken and whole spices, sealed and steamed for a deeply aromatic, moist result

Mutton Biryani

Goat or lamb version of the house biryani — richer, fattier, and more deeply spiced than the chicken; preferred by regulars who know what they're doing

Nihari

Slow-braised beef shank in a deeply spiced gravy, thickened with wheat flour and finished with ginger and green chili — a Pakistani breakfast classic that works any time of day

Chicken Karahi

Wok-fired chicken in a tomato-based gravy with ginger, garlic, and green chilies — bright, bold, and meant to be scooped up with naan

Haleem

Slow-cooked lentils and wheat blended with meat into a thick, porridge-like stew — deeply savory and satisfying, finished with fried onions and fresh coriander

Seekh Kebab

Spiced ground beef skewers grilled until charred at the edges — a reliable starter or side to the rice dishes