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Karim offers eight kinds of biryani including fish, tandoori chicken, and egg, and eight types of kebab (plus the popular mixed grill, a combination plate of chicken and beef kebabs). The menu also boasts 15 curries from korma to karahi; “chef specialties” like nalli nihari, a rich and slow-cooked beef stew; and upwards of 20 vegetarian (mostly vegan) dishes, such as aloo gobi and daal tarka. “This is for the business,” Karim says, since many of his customers eat plant-based food for religious, environmental, or health reasons. For the most part, however, Biriyani Kabob House relies heavily on meat, a nod to the abundance of livestock in Pakistan, where many dishes are meat-based. Banana Leaf Restaurant in Culver has 13 different biryanis on their menu, and if you feel the need to try every single one, that’s a journey that’ll result in eating 13 very good biryanis.
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Marinated shrimp & Basmati rice cooked with special Vijayawada sauce. Marinated fish & Basmati rice cooked with special Vijayawada sauce. Boneless, 1 piece Bone-in chicken & Basmati rice cooked with special Vijayawada sauce. Spicy hot dish of lamb cubes made with coconut, vinegar and red chilly peppers.
Sea Food Appetizers
Marinated mutton cubes stir fried with curry leaves, onion, crushed pepper and curry sauce. Juicy chicken chunks simmered with onion and bell pepper in mildly flavored red gravy. Medium spicy chicken dish cooked in authentic South Indian style. Spicy shrimp dish cooked with onions, bell peppers, cilantro in chilly sauce. Cubes of fish marinated with ground spices and tossed in special house sauce.
Abhiruchi Grill Special
He picked up a few cooking fundamentals from his late wife, who Karim says “was the number one chef that I ever met,” and the rest he taught himself from watching YouTube. He’d watch five to six different chefs — either Indians, Pakistanis, or Bangladeshis — make their own renditions of a given dish and then use those learnings to create his own version. Today, he’s most proud of his Hyderabadi lamb biryani, which is Biriyani Kabob House’s top-selling dish. Karim won’t divulge what makes his interpretation so fluffy and perfectly balanced, with its savory, aromatic notes and tender, fatty lamb. Bangla Bazar is a tiny market in Little Bangladesh that sells grocery essentials, a wide variety of produce, and Bangladeshi specialties from their hot bar. While we recommend getting involved with just about everything on their menu, for the purposes of this guide, let’s concentrate on the goat biryani, which is remarkable.
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During the day, sunlight shines through a panel of draped windows, while at night, purple and green string lights add color to the compact space. Hot & Spicy dry chicken stir-fried with fresh ground masala. Mildly spiced creamy gravy made with vegetable, fruits and nuts.
Rejoice in Bold Pakistani Flavors at the House that Biryani Built
With a flavor bank of extensive Indian spices and wide range of Items to choose, you are unlikely to run out of options.A lot of care and responsibility has gone into making our Menu list. Fresh grated carrots cooked in heavy milk sauce and melted Butter. Boneless chicken marinated with mint, spinach, cilantro and grilled in tandoor.
The basmati rice and meat have been cooked so well together, there’s an almost creamy texture to it. Sure, it’s $32 (welcome to Beverly Hills), but it’s important to note that it will easily feed two grown adults. Boiled eggs cooked with onion tomato gravy and indian spices.
Roasted chunks of chicken cooked in a creamy, spiced tomato sauce. Minced lamb seasoned with ginger, garlic, onion, indian spices and skewered in tandoor. Before opening Biriyani Kabob House, which expanded to a second location Downtown in early 2021, Karim worked as an aeronautical engineer for 30 years. He was born and raised in Karachi and then lived in Bangladesh and Germany before settling down in Los Angeles in 1981. When Karim was tired of working for someone else, his passion for food drove him into the restaurant business.
Cheese cubes marinated deep fried and tossed with house spices and chilli sauce. Grilled chicken strips cooked with mildly spiced creamy curry sauce. Boneless chicken cubes marinated in special spices and grilled in tandoor. Spicy and tangy fish cooked with traditional indian spices in a red gravy. Chicken cubes cooked in a special curry sauce & coconut milk.
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Nawab's Biryani House opens second location in Katy.
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Despite the name, Biriyani Kabob House actually specializes in biriyani, kabobs, and curries, a fact the owner will explain to you several times over the phone while you order. That said, the one dish that we never leave here without is the Hyderbadi lamb biriyani. This is a massive plate of spice-filled basmati rice, accompanied by a lamb shank that’s approximately the size of a landline telephone (photo reference, if you don’t know what that is). The gaminess of the tender lamb is balanced perfectly by the coriander, cumin, and other spices, making it not just our favorite thing at Biriyani Kabob House, but a dish we’ll drive across the city to eat.
The butter lamb was pretty spicy even though i asked for it not to be spicy. If i were to come back i would get takeout - i don't really know how to explain it, but the ambiance was awkward. Basmati rice cooked with fresh mixed vegetables and garnished with spices. Marinated paneer and Basmati rice cooked with special Vijayawada sauce.
Small chunks of goat (w/bone) cooked in a mildly spiced sauce. Spicy hot dish of chicken cubes made with coconut, vinegar and red chilly peppers. Cubes of cottage cheese cooked with sauteed bell pepper& onion in tomato gravy. Peeled and marinated shrimps with indian spices barbecued in tandoor.
But that’s not to say it’s not some mass-produced mini-chain. Each location is independently owned with its own style and character, and most sell hot food items prepared in small takeout counters at the back of the store. At the Fairfax location (just south of Little Ethiopia), it’s all about the biryani. There are several different kinds on the menu ranging from paneer to shrimp, but we like the chicken best, which arrives moist every time (no easy task for a slow-cooked dish like biryani). We prefer to order it spicy, but just know that the chefs don’t hold back on the heat. Boneless chicken cubes marinated in house spices and deep fried.
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