biryani junction

Non-veg item. Hyderabadi Chicken Dum Biryani. Costs: 75 rupees, Description: Hyderabadi chicken dum biryani is a flavorful and aromatic rice dish from Hyderabad. It features tender marinated chicken cooked with fragrant basmati rice, infused with a blend of spices like cardamom, cloves, cinnamon and coriander etc. The dish is prepared using the dum method, where the ingredients are slow cooked in a sealed pot, allowing the flavors to mixed together. We use Chicken pieces of 70-80 gm. Our varients Quarter (with 1 piece) Half (with 2 pieces) Full (with 4 pieces) This item is customizable. Swipe right to add item to cart.

Non-veg item. Chicken Afghani. Costs: 150 rupees, Description: Chicken Afghani is a deliciously creamy and mildly spiced dish featuring tender chicken marinated in yogurt, spices in a light batter then deep fried to perfection. After that coated with cream and butter. Chicken Afghani known for its rich, buttery texture and subtle flavor. This item is customizable. Swipe right to add item to cart.

Non-veg item. Chicken Lollipop. Costs: 130 rupees, Description: Chicken lollipop is a popular appetizer made from chicken wings, where the meat is pushed down to the bottom of the bone, creating a lollipop like shape. The chicken is marinated in a flavorful mixed of spices, garlic, ginger and sometimes chili, then deep fried until crispy. Our varients Half (with 3 pieces) Full (with 6 pieces) This item is customizable. Swipe right to add item to cart.

Non-veg item. Chicken Fry. Costs: 70 rupees, Description: Chicken fry is a popular, flavorful starter dish made by marinating chicken pieces in a blend of spices and then frying them until crispy and golden brown. The marinade typically includes ingredients like yogurt, ginger, garlic, turmeric, red chili powder and garam masala, giving the chicken a bold, savory taste. We use Chicken pieces of 25-35 gm. Our varients Quarter (with 5 pieces) Half (with 10 pieces) Full (with 20 pieces) This item is customizable. Swipe right to add item to cart.