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Scarborough · $
A classic preparation of aromatic basmati rice layered with tender, slow-cooked mutton.
Indian & South Asian · Scarborough · $
Slow-cooked bone-in mutton with a deeper, gamier richness than the chicken version — the meat pulls cleanly and the gravy stains the rice properly
South Indian · Scarborough · $
Long-grain rice cooked with bone-in mutton and whole spices in the Tamil style — drier and more fragrant than the Hyderabadi version, served with raita
South Indian · Scarborough · $$
Madurai-style biryani built on short-grain rice with tender goat and a spice profile that leans heavily on whole aromatics — more restrained than Hyderabadi but deeply flavored
Richer and more deeply spiced than the chicken version, with slow-cooked goat that pulls easily from the bone
Layered rice and slow-cooked mutton perfumed with whole spices and saffron, served with raita — generously portioned and fragrant throughout
Tender mutton with fragrant seeraga samba rice, balanced spices and generous meat portions
South Indian · Old Toronto · $$
Slow-cooked goat or lamb biryani with deep, gamey richness that develops over the long dum process — the more indulgent choice for serious biryani eaters
North Indian · Scarborough · $$
Slow-cooked mutton with a deeper, fattier richness than the chicken version — the bones add gelatin to the rice that makes it cohere beautifully
Long-grain rice cooked dum-style with whole spices — more restrained than Hyderabadi biryani but fragrant and properly spiced in the Tamil Nadu tradition
