Hyderabadi biryani is a kind of biryani belonging relectionly to the Indian city Hyderabad from where it is cooked via the steam method for the preparation.

A Delicious Hyderabadi Biryani:

Its Origin and PopularityHyderabadi Biryani-the name should alone be enough to set your tongues on fire and the sweet ache in your jaws from all the chewing. If you experience neither of these symptoms, then you have not tasted the best Hyderabadi biryani ever. Biryani has been one of the most famous Indian dishes, and it is the Indian population itself that can be best reflected through the Biryani. Like the times of mankind, biryani has managed to survive longer, and it would last beyond any human race. Hyderabadi biryani will, for sure, stay forever as it brings in all the flavors, taste, texture, folklore, and legend.

Ingredients:

The primary ingredients in Hyderabadi biryani include Tulshimala rice, basmati rice, mutton (khasir), beef or chicken, curd, onion, cinnamon, cloves, cardamom, bay leaf, nutmeg, black cumin (shahi jeera), mace (jaitri), star anise (biryani flower), lemon, and saffron. The coriander leaves and fried onions are used to garnish the dish. The primary ingredient of the dish usually is made with red meat (mutton/beef); however, to get diverse versions of the dish, you can use meat like chicken, fish, shrimp, or veggies.

History:

Hyderabadi Biryani is generally believed to have come out from the Kitchens of the Nizams of the then ancient Hyderabad state. It evolved into a fusion of Mughlai and Iranian cuisine. A usual Indian dish, the Hyderabadi biryani is known for its mouthwatering taste and distinctive ways of preparation.