Rice & Biryani Menu — Bangkok
Biryani is the dish people travel for. Some come for Hyderabadi heat; others for the lighter, saffron-led Lucknowi style. We layer raw marinated meat under par-cooked basmati and seal the lid with dough — that slow-cooked steam is what infuses the rice. Below are 10 biryani variants, made the long way.
Steamed Rice
Simple. Perfect. Essential
Jeera Rice
Cumin's quiet, fragrant magic
Veg Pulao
Garden spice, fragrant grain
Shahi Pulao
A royal rice affair
Veg Biryani
A celebration in every layer
Chicken Biryani
Earthy, smoky, deeply spiced
Egg Biryani
Simple egg, grand ambition
Prawn Biryani
A coastal classic, full of flavor
Mutton Biryani
The king of all biryanis
Fish Biryani
Delicate, aromatic, quietly magnificent
Notes from the kitchen — Rice & Biryani
A few practical things about biryani at BHARAT. We do not pre-cook batches — every biryani gets layered and dum-sealed when you order, which means a 35–45 minute wait. If you are in a hurry, our jeera rice or pulao comes out in 15 minutes. The basmati we use is aged Punjabi long-grain. Mutton biryani uses bone-in goat from a halal supplier we have worked with since opening. Raita, salan and pickled onions come on the side at no extra charge.
Frequently Asked Questions about Rice & Biryani
What kinds of biryani do you serve?
We make 10 different biryanis across the Hyderabadi (kacchi-style, slow-cooked under a sealed lid) and Lucknowi (yakhni-based, gentler heat) traditions. Chicken, mutton, prawn and vegetable variations. Each is layered, sealed and dum-cooked — never pre-made.
Are your Rice & Biryani dishes made the traditional way?
Our chef trained in India before moving to Bangkok — from Uttarakhand, with experience cooking the full North Indian repertoire. Recipes come from family kitchens, not from a restaurant chain manual. We do not use pre-made curry pastes or food colouring. The Kashmiri red colour in dishes like rogan josh comes from deggi mirch, not paste; the dark colour in chana comes from tea bags during cooking, not caramel.
Is the meat in the Rice & Biryani section halal?
BHARAT is halal-friendly, not formally CICOT-certified at the restaurant level. Our fresh chicken, mutton and produce come daily from Makro from halal-marked product lines — most often CP Foods and Betagro. The green halal logo is on the supplier packaging. No pork in the kitchen, no cooking alcohol. Happy to show you the supplier packaging on request so you can verify the halal markings.
How long does biryani take to cook?
A proper biryani takes around 45 minutes from order to table — that is the dum-cooking time. We do not pre-cook biryani in batches; each one is layered and sealed when you order. If you are in a hurry, our other rice dishes (jeera rice, vegetable pulao) come out in 15 minutes.