Biryani Pot

Name: Biryani Pot
Address: 6509 Westheimer Rd B, Houston, TX, 77057, US
Telephone: 713-278-8085

Hyderabadi Indian

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Mon-Fri 11am-2:30pm and 5:30-10pm; Sat-Sun 11:30am-3pm and 5:30-10pm

6509 Westheimer Rd B, Houston, TX 77057
713-278-8085
Last verified: August 2026
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Bowl of chicken biryani in an official Biryani Pot banner

Biryani: Long-grain basmati layered with marinated meat, fried onions, saffron and whole spices and cooked "dum", sealed under a lid so the rice steams in the meat's juices. Hyderabad, Lucknow, Kolkata (with a potato and egg), Malabar and Sindh each have their own. Served with raita and often a thin gravy (salan). Pulao is the simpler, single-pot cousin. On this menu as: Signature Biryani · Hyderabadi Chicken Dum Biryani · Hyderabadi Goat Dum Biryani.
Naan: A leavened, teardrop-shaped bread slapped onto the wall of the tandoor, blistered and brushed with butter or ghee. Garlic, butter and cheese naan are standard; keema naan is stuffed with spiced mince, peshwari with coconut and dried fruit. Kulcha is the flakier, often stuffed (potato, onion, paneer) Punjabi relative. On this menu as: Garlic Basil Naan · Butter Naan · Cheese Kulcha.
Garam masala: "Masala" simply means a spice blend, or the sauce built on one. Garam masala ("warm blend") is the finishing mix of cardamom, cinnamon, clove, cumin, black pepper and other whole spices toasted and ground, added at the end of cooking for aroma rather than heat. Every region and household has its own proportions. On this menu as: Chicken Tikka Masala · Punjabi Chana Masala · Aloo Gobi Masala.
Aloo, gobi, bhindi, baingan, matar: The vegetable vocabulary of a North Indian menu: aloo is potato, gobi cauliflower, bhindi okra, baingan eggplant (bharta is roasted and mashed), matar peas, jeera cumin. Malai kofta are dumplings of paneer and potato in a creamy gravy. "Aloo gobi" is potato and cauliflower; "matar paneer" peas and paneer, and so on. The name is the recipe. On this menu as: Aloo Gobi Masala · Bagara Baingan · Malai Kofta.
Butter chicken (murgh makhani): Tandoori chicken finished in a silky sauce of puréed tomato, butter, cream and a little fenugreek, sweeter and gentler than tikka masala. Invented at Moti Mahal in Delhi in the 1950s as a way to use leftover tandoori chicken. "Makhani" (buttery) on any dish, including dal makhani, promises the same rich treatment. On this menu as: Butter Chicken · Dal Makhani.
Dal: Lentils, and the soupy stew made from them. Dal tadka is yellow lentils finished with a tempering (tadka) of spices sizzled in ghee; dal makhani is black lentils and kidney beans simmered overnight with butter and cream; sambar is the sour, tamarind-and-vegetable lentil stew of the south, served with dosa and idli. On this menu as: Tadka Dal · Dal Makhani.

How these dishes compare

Tikkatypically $15 across 367 menus
Daltypically $11.99 across 347 menus
Naantypically $3.99 across 341 menus
Biryanitypically $16 across 337 menus
Roti, chapati & parathatypically $4 across 332 menus
Butter chicken (murgh makhani)typically $16 across 314 menus
Tikka masalatypically $16.99 across 301 menus
Chana masala & choletypically $14.99 across 294 menus

Biryani Pot

Menu

Signature Biryani

Breads

Chicken Entrées

Goat Entrées

Veg Entrées

Desserts

How these dishes compare

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