Aromatic and bursting with flavors, Biryani is one such thing that is popular in India as well as abroad. There are many different types of biryani in India that are associated with different places. However, the taste differs as distinct techniques and spices are used to make it. Hyderabad is one such place well known for its aromatic and flavourful biryanis you could ever ask for. Believed to have originated from the kitchen of the Hyderabad’s Nizam, Hyderabadi Biryani is made from the marinated meat (chicken or lamb) placed between the layers of basmati rice infused with saffron, onions and dried fruits, both are slow-cooked in a dough-sealed earthen pot over a charcoal fire. Here we are providing the list of 5 types of Biryani that are most popular in Hyderabad.
Chicken Dum Biryani
Famous all over the world, Hyderabadi Dum Biryani is an authentic rice dish native to Hyderabad, Telangana, India. It is generally believed to have originated in the kitchens of the Nizam of Hyderabad. A blend of Mughlai and Iranian cuisine, this non-vegetarian delicacy is prepared using the dum method of cooking and this slow cooking process is very essential to bring the perfect flavors out of the dum biryani. Coupled with flavors of spices delicately combined with rice and chicken makes an aromatic combination that is hard to resist. There are two types of Hyderabadi Biryani – Pakki (cooked) and Kacchi (raw). The Pakki Hyderabadi Biryani involves cooking of basmati rice and meat separately and then layering them together. While the kacchi Hyderabadi Biryani is made from the raw marinated chicken placed between the layers of basmati rice infused with saffron, onions, and dried fruits, both are slow-cooked in a dough-sealed earthen pot over a charcoal fire, which results in rich aromatic biryani.
Also Read: Hyderabadi Chicken Pulao Recipe
Mutton has its own specialty and majorly considered regal in taste. Prepared with passion for the culinary legacy of the Nizams, Hyderabadi Mutton Biryani or Kacche Gosht ki Biryani is a regal dish that does not need any special mention or patronage. Prepared with the choicest basmati rice, fried onions, marinated mutton, and spices, this dish is very famous in Hyderabad and one must try in this city of nawabs while holidaying in Hyderabad. Though many prefer eating it with raita, the original flavor of this mutton biryani lies in savoring every nibble of it as it is.
Chicken Fried Piece Biryani
Chicken fry biryani or Chicken Fired Piece Biryani is another type of biryani that is popular in Hyderabad. It is one of the unique & delicious biryanis made in Hyderabadi style. Making this type of biryani can be a little different from the other biryanis because since the chicken is fried separately and then layer with rice. For this you can either deep fry or shallow fry the chicken, then mixed with the gravy/masala and finally the dum process which makes the biryani heavenly taste. The dish is very yummy and amazing as well.
Mutton Kheema Biryani
The world has definitely become a smaller place with the advent of technology, and finding the recipes from any corner of the world is just a matter of one click, but nothing can replace the traditional recipes. The simple and time tested recipes will always remain close to one’s heart. And, the Hyderabadi Kheema Biryani is one such simple traditional recipe influenced by the Mughlai cuisine. This is a super delicious and divine, easy to prepare biryani with kheema (minced meat) and basmati rice cooked with fresh herbs and various other aromatics that make the dish tempting and appetizing to eat.
Ulavacharu Biryani is popular in Hyderabad and is available in almost every restaurant in Hyderabad. It is an unmissable traveling experience in itself when visiting Hyderabad. Unlike Hyderabadi biryani, where cooked chicken pieces are added to the rice, fried chicken pieces are marinated in a tangy Ulavacharu horse gram soup in this biryani variety. That ulavacharu, coupled with aromatic biryani and fried pieces, offers a different taste. In this recipe, the horse gram soup s first prepared and then added to this dish.