Chicken Biryani
Chicken Biryani (ข้าวหมกไก่อินเดีย)
Halal chicken layered raw with aged basmati, fried onion, mint and saffron milk, then sealed and dum-cooked about 35 minutes.
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · GrabFood and LINE MAN nearby · or order direct on WhatsApp — over ฿1,000 we deliver anywhere in Bangkok, free
About Chicken Biryani
Chicken biryani belongs to the family of layered rice dishes that took shape in the kitchens of the Deccan, where Hyderabad developed its own kacchi style of cooking raw marinated meat and rice together in one sealed pot. It spread across the subcontinent and remains the most widely ordered biryani in Indian restaurants, valued for the way the meat juices flavour every grain rather than being added as a separate gravy.
At BHARAT the version follows that Hyderabadi dum method. Halal chicken is marinated in yogurt with ginger, garlic and a spice mix ground fresh that morning, never from a jar of pre-made paste. It is layered raw with par-boiled aged Punjabi basmati, fried onion, mint, coriander and saffron-milk, then the pot is sealed and cooked from raw on a low flame for thirty-five to forty-five minutes. Because each pot starts from scratch when you order, the chef can build it mild, medium or extra spicy to your request. The kitchen is run by head chef Santosh Shah, who is from Uttarakhand and trained in India.
The result is a dry, separate-grained rice rather than a wet curry-rice. The basmati carries the perfume of saffron and whole spice, the onion adds a faint sweetness, and the chicken stays moist from cooking inside the sealed steam. Bone-in is the default because the bone keeps the meat tender and adds depth, though a boneless version is cooked on request if you ask when ordering.
It arrives with cooling yogurt raita, mirchi ka salan and pickled onion at no extra charge, which is how biryani is traditionally served so you can balance the spice and richness across each plate. A boiled egg garnish can be added if you mention it to your server.
The kitchen cooks to order from 9 AM to 11:30 PM every day, with last orders half an hour before close; Phetchaburi MRT is about five minutes away on foot.
If biryani is what brought you here, our biryani page walks through how each pot is layered and sealed, and the halal sourcing page says exactly where the chicken and the goat come from. It sits in our Rice & Biryani menu, and regulars often order it alongside Butter Chicken.
รายละเอียด Chicken Biryani (ข้าวหมกไก่อินเดีย)
ข้าวบาสมาตีเมล็ดยาวคัดสรรหุงรวมกับไก่หมักเครื่องเทศและหญ้าฝรั่นแท้ โรยหัวหอมทอดกรอบ ตำรับดั้งเดิมไฮเดอราบาด หอมกรุ่นข้าวร่วนซึมซับรสชาติเข้มข้นทุกเม็ด
Frequently Asked Questions
Is the chicken cooked on the bone?
Yes, we use bone-in chicken as it yields the most well-seasoned, tender results during the slow-cooking process.
Can I get a boneless version?
Yes — just ask when ordering. Our default Chicken Biryani uses bone-in halal chicken for the deepest flavour, but the kitchen will dum-cook a boneless version on request.
What makes the rice so flavourful?
The aged Punjabi basmati is par-boiled with whole spices, layered raw with the marinated chicken, and slow-cooked sealed under low flame so the steam pressure (dum) does the work — each grain absorbs the chicken juices during the final dum phase.
Does this contain eggs?
Egg is not part of the standard layering, but we can add a boiled egg garnish on request — just tell your server when ordering.
Is the spice level customisable?
Yes. Because every biryani is dum-cooked from raw on order (35–45 minutes per pot), the chef can build it milder or spicier — tell your server "mild", "medium" or "extra spicy" when ordering.
