Rice & Biryani Menu — Bangkok
Biryani is the dish people travel for, and we cook it the long way. Chicken and bone-in goat go in raw under par-cooked aged basmati, the pot sealed with dough so the steam does the cooking. Prawn, fish, egg and vegetable biryanis are layered with the filling already cooked, because they would go to pieces over a goat's cooking time. Below are 10 biryani and rice dishes.
All biryani and rice dishes
Steamed Rice
Aged Punjabi basmati cooked by absorption with salt and a few drops of oil, so the grains stay long and separate.
Jeera Rice
Aged basmati cooked with whole cumin seeds bloomed first in hot ghee, for a fuller roasted cumin note.
Veg Pulao
Aged basmati simmered in one pot with mixed vegetables and whole spices. Lighter and milder than a layered biryani.
Shahi Pulao
Aged basmati cooked with ghee, saffron, nuts and dried fruit. A gentle, faintly sweet rice for the richer curries.
Veg Biryani
Mixed vegetables layered with par-boiled aged basmati, fried onion, mint and saffron milk, then sealed and dum-cooked.
Chicken Biryani
Halal chicken layered raw with aged basmati, fried onion, mint and saffron milk, then sealed and dum-cooked about 35 minutes.
Egg Biryani
Boiled eggs layered with par-boiled aged basmati, fried onion, mint and saffron milk, then sealed and dum-cooked.
Prawn Biryani
Prawns layered with par-boiled aged basmati, fried onion and saffron milk, cooked gently so the shellfish stays tender.
Mutton Biryani
Bone-in halal goat marinated overnight in yogurt and freshly ground spices, layered with aged basmati and dum-cooked sealed.
Fish Biryani
Firm fish layered with par-boiled aged basmati, fried onion and saffron milk. Lighter and milder than the meat biryanis.
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.
If you want the longer version of how these pots are layered and sealed, it is on our biryani page, and the halal sourcing page covers where the bone-in goat and the chicken come from. The dishes most guests start with here are Veg Biryani, Chicken Biryani and Mutton Biryani — each has its own page with how it is cooked, what it pairs with and the questions guests ask most.
Frequently Asked Questions about Rice & Biryani
What kinds of biryani do you serve?
We make 6 biryanis — chicken, mutton, prawn, fish, egg and vegetable — alongside 4 plain rice dishes for the table: steamed rice, jeera rice, veg pulao and shahi pulao.
Is the biryani meat halal?
Yes. The mutton is bone-in goat from a halal supplier we have used since opening, and the chicken is from halal-marked CP Foods / Betagro lines bought fresh at Makro. No pork in the kitchen, no cooking alcohol — halal-friendly, not CICOT-certified, and we say so openly.
What does delivery do to the 35–45 minute biryani?
It adds the ride to the cook: the pot is layered and sealed when your order lands, so a delivery biryani is the full dum time plus however long the rider takes. That is also why it is the best traveller on the menu — it leaves the pot dry and separate-grained rather than swimming in gravy, so it holds in a box in a way a thin curry does not. GrabFood and LINE MAN cover the streets around us; over ฿1,000 on WhatsApp and we bring it ourselves, free, anywhere in Bangkok.