Hyderabadi biryani is one of India's most famous biryanis, a blend of Mughlai and Iranian cuisine. It is beyond any exceptional and reasonable doubt—my favorite biryani from India. The crown dish of the Hyderabadi Muslims, Hyderabadi biryani is believed to have originated in the royal kitchens of Asaf Jah I—the Nizam of Hyderabad, viceroy of the Great Mughal in the Deccan, and the premier courtier in Mughal India.
Hyderabadi biryani is masaledar! For about 1 kg of meat, 3 tbsp of biryani masala is massaged and mixed onto the meat. Additional lal mirch powder, hari mirch (or jalapeno mirchee), pudina leaves, and dhaniya leaves (cilantro) are added for the extra spiciness and kick to awaken your senses. The Basmati rice is aromatically infused with Mughlai essences of gulab jal, kewra jal, and kesar. Heavenly-tasting Desi ghee enriches the taste and flavor of Basmati rice! Hyderabadi biryani is incomplete without garnishing with extra pudina and dhaniya leaves along with brown onions.

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