The list of Hyderabadi cuisines run deliciously endless, but undoubtedly who savour the taste of some of the dishes will agree with me that jewel in the crown is biryani. An authentic Hyderabadi meal is never completed without the biryani. Biryani is the dish that originated from Persia and introduced in India by Mughal emperor Aurangazeb, when he invaded Deccan in 1686. The Nizam of Hyderabad’s kitchen is said to have served 49 kinds of biryanis made with delicacies like quail, deer, prawns and hare. Historians also believe that the Nawabs of Hyderabad wore different turbans, each corresponding to a specific type of biryani.
The royal dish is also made by different royal ingredients such as basmati rice, spices, meat and yogurt, this royal dish is cooked in two different styles, namely the Kacchi Yakhni and Pakki Yakhni. In the Kacchi Yakni style (with raw gravy), the raw marinated meat and semi-cooked rice are layered and then baked by the ‘dum’ process. The ‘dum’ baking process consists of putting hot charcoal on top of the pot as well as the bottom so as to provide heat from both sides.
In the Pakki Yakhni style (with cooked gravy), the ingredients are precooked before they baked. The Katchi Yakhni Biryani is what is commonly served in the twin cities. Hyderbadi biryani is a full meal in itself, accompanied by mirchi ka salan and raita. It doesn’t require any other accompaniment.
Biryani is so synonymous to the Hyderabadi culture that both are said in one breath. There isn’t a single lane or bylane in the twin cities that doesn’t offer it. It is therefore, pure sacrilege to visit Hyderabad and not feast on its scrumptious biryani.
Top 3 Places to Feast on Biryani
• Hyderabad House
• Green Park
• Paradise Persis
• Fusion 9
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