Sealed, not stirred
Rice and marinade are layered in the handi, the lid is sealed and the flame kept low until the steam has done the cooking.
About us
A Hyderabadi kitchen in Kanata
Chef Nagendra brings 14 years of hospitality experience to Hyderabad Biryani Point, with a focus on authentic dum biryani and home-style recipes from Hyderabad.
The kitchen uses fresh halal-certified meat and poultry. The menu stays deliberately close to its roots: Vijayawada chicken, chicken 65, mirchi bajji, paneer 555, gulab jamun and rasmalai.
Basmati and saffron
Long-grain aromatic basmati, saffron and the chef's own spice blend. Chicken, lamb, goat on Sundays, shrimp, paneer, egg or vegetable.
Always accompanied
Mirchi ka salan and raita come with every biryani and every tray, because the dish is not finished without them.
Feeding a crowd
Family packs and trays for the whole table
Family packs pair a biryani with an 8 oz chef's appetizer and gulab jamun. Trays scale it up: five to six people, or ten to twelve.
See pricing
