3443 Wolfedale Road, Mississauga, Ontario, Canada, L5C 1V8

BriyaniKabab is proudly offering Halal Chicken, Pakistani-Indian food dishes in Mississauga and Toronto including chicken tikka masala, chicken pot pie, chicken boneless, butter chicken, Chicken Karahi, Chicken Haleem and lots more.

 

Item

Prices

Chicken Qorma

(Thick spicy gravy with yogurt,

sliced ginger and fried onions)

6.50

Chicken Karahi

(Thick sauce made with fresh tomatoes and spices,

garnished with green chile, coriander and sliced ginger)

6.99

Palak Chicken

(Meat cooked with spinach and various spices)

5.99

Murgh Cholay

(Chicken & Chickpeas in thick curry sauce Lahori style)

5.99

Butter Chicken

(Boneless chicken marinated in spices and cooked with

tomato sauce, butter and cream)

7.50

Chicken Tikka Masala

(Marinated tandoori chicken in curry sauce)

7.50

Chicken Jalfrazi

7.50

Our Most Popular Dishes

The Tandoor

The Tandoor

At Biryani Kabab many of our Pakistani and Indian dishes are cooked in the Tandoor. The Tandoor is a clay oven used to cook certain Pakistani food, Indian food and Afghani food. The Tandoori food is cooked at high temperatures usually over a charcoal fire.

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The Karahi

The Karahi

At BiryaniKabab, a few dishes are cooked in a unique cooking pot called a karahi. Used in Indian and Pakistani cooking, a karahi (also spelled karai - both pronounced the same "ka-rai") is a type of thick, circular, and deep vessel (similar in shape to a chinese wok).

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The Grill

The Grill

Some items on the menu at BiryaniKabab are prepared on the Grill. The grill works just likea B.B.Q grill. There are metal rods that are used to skewer meat, which is then cooked over an open flame. Many kababs are cooked in this manner to ensure ...

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Sweets & Drinks

Sweets & Drinks

Indian Sweets and Pakistani Sweets ('Mithai' as they are called) are knows throughout the entire world. There are a few choice items that can be found at BiryaniKabab. Indian sweets and Pakistani sweets rely heavily on sugar, milk, condensed milk and frying.

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