Hyderabadi Biryani


Hyderabadi Biryani Is famous worldwide. This is India’s most popular and loved biryani. The other most popular Biryani Is the awadhi biryani which happens to share the same cultural roots but differs vastly in taste and preparation. I’ll focus on Hyderabadi Biryani Today and more about the Awadhi Biryaniwill follow some other time. Regarding Hydrabadi Beryani, it will not be an exaggeration to say that it is the crown dish of the entire South India.

Hyderabadi Biryani Is an Indian dish that is cooked with Rice, choice of meat among goat meat/ mutton or chicken meat, and other ingredients for flavoring. The rice used is typically Basmati Rice which is one variety that is considered to be extremely high in quality. It has long and bright white grains with a sweet aroma.

One very special thing about Biryani is the unique cooking method. It is cooked with layers of differently cooked rice and vegetables or meat. In circa 16th-17th century AD the Nawabs of Hyderabad used to love this layered preparation of Biryani which is based on the carefully chosen best varieties of rice and yoghurt, lemon, fried onions and spices as the main flavoring ingredients. Yogurt makes the meat tender, lemon makes it tangy, fried onions add a crispy sweet taste, and Hyderabadi spices make it hot. Since that time layered Biryani with aroma flavor and spicy taste became famous worldwide with the current name viz. Hyderabadi Biryani.

Generally speaking, Biryani is the confluence of two dishes that have the aroma of the spices and the taste of the meat and vegetables. Hyderabadi Biryani is usually meaty with rice as the filler ingredient. It has a nice color that comes from Saffron. Arguably the best description is to say that Hyderabadi Biryaniis spicy, has the distinct flavor of Saffron and tastes best when combined with ‘Raita’ which is a curd based preparation similar to buttermilk with some solid ingredients but thicker.

 The Hyderabadi cuisine is a mix of Mughal, Turkish, and Arabic along with the influence of the native Telugu and Marathwada cuisines. Hyderabadi cuisine includes a wide range of rice, wheat, and meat dishes and the skilled use of various spices, herbs, and natural edibles.

 Types of Hyderabadi biryani

There are 2 types of Hyderabadi biryani: 

  1. Kachchi (raw) biryani
  2. Pakki (cooked) biryani.
In Kachchi biryani, first, the meat is marinated and then cooked along with half-cooked rice. In contrast, while preparing Pakki biryani, you have to cook the meat along with spices, and then you need to cook the rice separately. Then you need to combine them into layers and steam them for some time. After that it will be ready to serve.

Hyderabadi Biryani originated in the Indian Subcontinent and it is the pride of the Indian people. It’s not only liked by the Indian people but is also gaining popularity worldwide. Food lovers around the world know the name and relish this Spicy Dish of India.

Hope you liked the above description about Hyderabadi Biryani and would love to try it sometime. Happy to announce that we will soon be launching a new product of Cook Curry which is the ‘Biryani Mix’. It’s not essentially Hyderabadi Biryani but is guaranteed to open your taste buds to appreciate the most awesome biryani preparations. Stay tuned and join our mailing list to get similar information regularly.


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