Hyderabadi Biryani

Hyderabadi Biryani - Nawab Mehboob Alam Khan Cooking Hyderabadi BiryaniReviste Media

The etymology of Biryani according to Wikipedia comes from the Persian word “berya” which means fried or roasted.

The Mughals spread the biryani to Nizam’s kitchen in Hyderabad, Lucknow and Calcutta. The traditional delicacies are predominantly meat based and fragrant making everyone wobbly. Nizam’s kitchen boasted of a 149 varieties of biryani made of Basmati, mutton, yogurt, onions, spices, lemon, and saffron. Coriander leaves and fried onions are used as garnish.

If the world thinks India is known for its spices, it is best known for its Biryani and one of those famous Biryani would be the Hyderabadi Biryani. Biryani was brought to Hyderabad by the Nizams. Biryani would be the first word when a true Hyderabad enters the city and would be the last word when he leaves the city.  The term Biryani itself has such mind-boggling effect on everyone who has relished the dish at least once. Nothing can beat the mouth-watering flavour that rushes into our mouth when we eat Biryani.

Biryani joints like barwarchi, paradise, café bahar, and Hyderabad house, alpha are world-famous and are internationally renowned. Hyderabadi Biryani is exported worldwide with people in United States being the majority buyers. The exported biryani is made sure it maintains the versatile aroma and the looks that can trigger anyone’s taste buds right on spot.

Biryani is not just conventionally cooked in India but also is largely experimented, many variations in biryani can be found, hundreds of them documented and rights on biryani patented.

Team Reviste

Recommended Posts

Latest Posts

Top Authors

Most Commented

Featured Videos