Hyderabadi Biryani

Believed to have originated from the kitchen of the Hyderabad's Nizam, there are two types of Hyderabadi Biryani - Pakki (cooked) and Kacchi (raw). The Pakki Hyderabadi Biryani involves cooking of basmatic rice and meat separately and then layering them together. While the kacchi Hyderabadi Biryani is made from the raw 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 charcoal fire, which results in rich, aromatic and punchy biryani. If you go out for a meal with a local, more likely than not, you will have either one of the variants of Hyderabadi biryani.