Did you know? These are the different types of biryani in Hyderabad
By Dodla Megha Published on 2 March 2023 11:12 AM GMT
“Hyderabadi biryani aur Gandipet ka paani” goes a popular saying in Hyderabad. The mere mention of biryani sets the taste buds flowing and the mind is filled with images of the long-grained rice mixed with pieces of meat and aromatic spices. But did you know that most ingredients used in biryani—the rice, the many different spices, curd—did not originate in India? Or that it isn’t biryani but pulao if it’s not made the Hyderabadi way? Nonetheless, this world-famous delicacy has a strong influence of Irani and Moghal spices but has acquired a distinct Hyderabadi flavor.
The origins of biryani may well be traced to Persia, but it was during the reign of the fourth Nizam of Hyderabad, Nasir ud Dowlah Asif Jah IV, that biryani found its way to Hyderabad. Nasir ud Dowlah saw it as an easy mix of rice and meat to fulfill the nutritional requirements of his army on the move. Over the years, the scrumptious dish attained maturity and popularity, particularly during the times of the sixth Nizam of Hyderabad, Mir Mehboob Ali Khan. Since then, biryani grew in variety and popularity in Hyderabad Deccan and is now one of the most loved dishes in India.
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