'Tadipatri Biryani’: Tease your taste buds with unique mixed mutton-rice dish in Hyderabad

Hyderabad: Yamini Vemuri Thummallachetty, a Hyderabadi biryani lover, was unaware that there existed a Tadipatri biryani.

When she visited Anantapur in Rayalaseema a few years ago, she was introduced to Tadipatri biryani. And Yamini instantly fell in love with the dish.

People in Andhra Pradesh's Tadipatri use solely chitti muthyalu rice, small-grained fragrant rice to prepare biryani. Unlike other varieties, it is not cooked in a dum setting.

Raita and khatta bhaji, a sour dish prepared with gongura and chukka kura. Ambur biryani from Tamil Nadu is also served with Tadipatri biryani.

Yamini desired to transport it to Hyderabad so that others could enjoy it. Yamini and her husband Varun Thummallachetty settled on the recipes, hired the kitchen crew, and opened their first restaurant in a lane in Jubilee Hills in December 2022. Yamini's mother-in-law Neeraja Thummallachetty came in handy.

Anyone traveling from Jubilee Road number 10 towards the Jubilee check post cannot miss this restaurant's brilliant yellow signboard inscribed with Tadipatri Biryani.

They have a second location in Madhapur. The only challenge with the Jubilee Hills shop is finding a parking space. Particularly at lunchtime, the restaurant is crowded inside with people who won't wait outside until a spot opens up. The crew becomes busier as the restaurant fills up. The fact that the food is presented on banana leaves makes it an intriguing experience for many customers, especially young children.

Tadiparti biryani is among the numerous foods that one must try here. The argument over the dish and its comparison to pulao will undoubtedly be interesting to dum biryani enthusiasts. Whatever you call it, give it a shot. Not dry, it has amazing flavor. It is prepared in such a way that the meat will melt in your mouth.

If one wishes to forego biryani, ragi sangati with natu kodi pulusu (country chicken curry) can make his or her day. Despite being a side dish of biryani, Ragi sangati can also stand alone in the culinary scheme of things. Some of the meals are accompanied by handmade ghee, which improves the flavor of the food.

There are several alternatives for those who love appetizers.

The restaurant's hallmark dish for vegetarians is Alasanda (cowpeas or black eye beans) vada. It is a substantial deep-fried finger snack. The mutton chops masala and chicken fry are two of the non-vegetarian menu's top choices, especially the chicken starter pedamma kodi. Having the starters with bread is not a terrible idea because each of these starters has a small bit of thickened dry gravy.

Diners who are having trouble deciding what to try are assisted by the personnel. On exceptional occasions, a bowl of sheera, something sweet to start the dinner, is delivered to the customer before the menu is given to them.

The manner is a preferred beverage here, while the Palkollu junnu is a favored dessert.