Are You a True Biryani Lover? Let’s Talk About Hyderabad Biryani!

If the scent of spices makes your heart race, if your mouth drips just hearing the word "biryani," then, my friend, you are perhaps a real biryani addict. But here's a question: Did you ever really experience magic until you licked your fingers after having Hyderabad Biryani? Tread with me on the road of what makes Hyderabad Biryani a feeling and not food for millions of foodies across the world.

What's Special About Hyderabad Biryani?

Hyderabad Biryani may not be a common rice dish. A royal recipe from the walls of Nizams' kitchens in Hyderabad, this biryani is characterized by its rich flavor, hot, explosive spice kick, and luxurious meat-and-rice marriage. Chef Kunal Kapur, one of India's most famous chef experts, once said, "Hyderabadi Biryani is not cooked, it is layered patiently, marinated in love, and flavored by heritage." 

Two famous varieties of Hyderabad Biryani are:

Kacchi Biryani: The meat is raw and marinated before being layered with rice and cooked slowly.

Pakki Biryani: The meat is fully cooked on its own and then layered with rice and dum-cooked. 

Ingredients That Make It Shine

To Marinate the Meat:

Chicken or Mutton-Bone-in tender cuts

Yogurt (used to tender the meat)

Ginger-Garlic Paste

Red Chili Powder

Turmeric

Salt

Garam Masala

Fried Onions-Crisp, golden

Fresh coriander and mint leaves

Lemon Juice

For the Rice: 

Basmati Rice-Long-grain, aged

Whole Spices-Cloves, cardamom, bay leaves, and cinnamon

Salt

Ghee or Clarified Butter

For the Finish:

Saffron soaked in warm milk

Rose Water and Kewra Essence for that signature aroma

Then it’s all mixed together and put inside an air-tight pot to cook slowly so all the flavors can marry each other perfectly.