Peacock began in 1996 as a single restaurant in Karimnagar, Telangana. Three decades later the kitchen has travelled to Riyadh, bringing the same dum biryani, the same slow-cooked curries, and the same way of treating guests.
What we are known for
The biryani is cooked on dum — sealed and finished over a low flame, so the rice takes on the marinade rather than sitting beside it. It is the dish the restaurant was built on, and the one we would order first.
Beyond that: tandoor breads made to order, curries that take an hour before they reach the pass, and a chaat counter that runs through the afternoon.
Finding us
We are on Al Farazdaq Street in Al Malaz, beside the Ministry of Sports. Breakfast starts at 7am and the kitchen runs until midnight, later at the weekend.
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