Hyderabad Dum Biryani

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The Story Of biryani

Biryani is derived from the Farsi word 'Birian'. In Farsi, Birian means 'Fried before cooking'.

Some say it came from Persia via afghanistan to northern India and then through Mughal courts and fusion of cooking influences from Persia.

Aurangzeb brought it to Hyderabad when he invaded South.

It was a royal dish of Nawabs and Nizams and came to be known as a celebration dish.

Hyderabadi biryani is traditionally made with uncooked,marinated mutton.It is layered at the bottom of a pan with rice in various stages of 'doneness';the topmost is more precooked than the rice nearest the meat that is only 25 percent cooked.The point is to have perfectly cooked meat with flavour rice.

the nizam's kitchen boasted of 49 kinds, which included Biryani made from fish,quail,shrimp.deer and hare;today there are over two dozen varieties in india alone.

The blending of mughlai and local cuisines in the kitchens of the nizam,ruler of historic Hyderabad state,resulted in creation of hyderabadi biryani