Hyderabadi Biryani- The Cuisine of Nizams

Hyderabad, also called the City of Nizams, is a metropolis in the state of Andhra Pradesh. To think of Hyderabad and not recall about its food is least likely thing to happen. In the bygone era, this city served as the seat of various dynasties, which made it the centre of many innovative cooking techniques used by royal chefs or khansamas. All these techniques subsequently gave form to the modern Hyderabadi cuisine. It is an amalgamation of Mughlai, Turkish and Arabic flavours, which shows the influence of the princely legacy of the Nizams, who were the erstwhile rulers of this region. Hyderabadi cuisine is a combination of rice, wheat bread and meat dishes. Each delicacy is skilfully prepared using a variety of spices, herbs and natural edibles, which add a distinct taste and aroma to it. Coconut and tamarind are the key ingredients that are used extensively in most of the popular dishes. The delicious delicacies served here are a must-try for travelers on Hyderabad tours. They are bound for a delightful gastronomic experience, which will leave them feeling pleasantly replete.

Popular Delights

Hyderabadi cuisine comprises various delicacies; however, the most famous dish is Biryani. Popular by the name of Hyderabadi Biryani, it is an authentic meal that combines meat and rice. This delicacy is mainly categorised into Kachchi (raw) and Pakki (cooked) Biryani. It is prepared using different kinds of meats – mutton, chicken lamb and beef. Vegetarians need not fret as this delicious dish is also cooked by incorporating vegetables in place of meat in its recipe. So, ideally it has many variants, namely mutton, chicken, khaam, zafrani and the most scrumptious of all joban malti, in which mutton, partridges and quails are cooked with rice. When served, it is generally garnished with pudina, fried onion and boiled eggs. To enhance its flavour all the more, biryani is accompanied with mirchi-ka-salan and dahi-ki-chutney.

A unique style of cooking is involved in its preparation, wherein utensils made of either copper, brass or earthen pots are used. Basically, slow-cooking technique is what makes this dish acquire distinctive flavours of spices that goes into its making. Other must-eats that cannot be missed upon during a sojourn here are Pathar-ka-Ghosht, Double-ka-Meetha, Haleem, Khubani-ka-Meetha, Nahari and Seviyon-ka-Meetha.

Almost every restaurant in the city, dish out biryani as it is like a staple diet of the locals here. However, the ideal way to relish it is to not read the reams of creative prose, which praises it to the heavens, instead there is nothing like discovering the real flavours of Hyderabad accidentally all by oneself. For doing so, tourists can explore the innumerable eating joints, set up at some of the most frequented attractions in the city. Few of the prominent locations, where travellers can have best biryani are Secunderabad, RTC Cross Road, Tolichowki, Srinagar Colony (Gachibowli) and near Charminar. All of these places form part of most of the Hyderabad tour packages as popular attractions in the city are dotted at these sites.

Video from Sanjeevkapoorkhazana


One thought on “Hyderabadi Biryani- The Cuisine of Nizams

  1. Pingback: My Crock Pot/Slow Cooker American Style Chicken And Vegetable Indian Biryani | lovelyseasonscomeandgo

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