At Kanha Pure Veg Restaurant in Arambol, I treat rice not just as a side dish but as the soul of many Indian meals. Whether you're in the mood for something light like steamed rice or craving the complex richness of a Hyderabadi biryani, I prepare it all with care, using long-grain basmati rice, fresh herbs, and my signature spice blends.
I believe that a good rice dish must be aromatic, perfectly cooked, and balanced in flavour. That’s why every rice plate I serve gets personal attention—from the soaking of rice to the final garnish of coriander or fried onions.
Steamed Rice – Simple, soft, and fluffy. I use premium-quality basmati rice that pairs well with dal, curries, and raita.
Jeera Rice – A lightly spiced version tempered with cumin seeds. I keep it fragrant and dry, ideal for dals or buttery gravies.
Peas Pulao – Soft rice cooked with fresh green peas, whole spices, and ghee. It’s mild, wholesome, and a good choice for lunch.
Curd Rice – A cooling, South Indian-inspired dish with creamy curd, mustard seeds, curry leaves, and coriander. I serve it fresh and chilled—perfect for hot days.
Masala Rice – Spicy, tangy, and loaded with sautéed vegetables. I cook it like a meal in itself, ideal for those who like bold flavours.
Veg. Pulao – A lightly spiced mix of seasonal vegetables and rice, cooked with whole spices. Balanced, colourful, and nutritious.
I prepare every biryani with marinated vegetables, basmati rice, saffron (where applicable), and a mix of hand-pounded spices that give it an authentic touch.
Veg. Biryani – A layered rice dish with spiced vegetables, fried onions, mint, and mild masala. I steam it perfectly for a light smoky aroma.
Paneer Biryani – Soft paneer cubes mixed with biryani rice, fried onions, and my house-made biryani masala. Every bite offers softness and spice.
Veg. Hyderabadi Biryani – Rich, bold, and aromatic, made with marinated vegetables, saffron, and robust spices. I slow-cook it dum-style for depth in flavour.
Kashmiri Pulao (Sweet) – A mildly sweet rice dish made with dry fruits, saffron, and a dash of cream. I serve it as a festive side or main course.
Kanha Special Biryani – A chef’s special dish made with a mix of paneer, vegetables, nuts, and layers of rich masala and rice. A complete, satisfying experience in one bowl.
To enjoy the full experience, I recommend pairing rice dishes with:
Dal Fry or Dal Makhani – For comfort and creaminess.
Raita (Boondi, Onion, or Mix Veg) – To cool down the spice and add freshness.
Papad & Pickle – For crunch and tang.
Chilled Buttermilk or Lassi – For a refreshing finish.
Whether you’re just off the beach or stopping in for a hearty lunch, my rice and biryani dishes are made to refuel and delight you. Located at Khalachavaddo, Arambol Beach, I serve food that’s warm, soulful, and satisfying.
Every spoonful of rice at my place holds flavour, care, and tradition. I don’t rush my cooking—and you’ll taste that in every grain.