Difference between Biryani and Pulao

Difference between Pulao and Biryani

pulao biryani differenceYou may find many people saying, there is not much difference between the biryani and the Pulao;  but, this is not true. The biryani and Pulao (Pulav) both are made by rice and vegetables or meat; both these dishes belong to the Indian subcontinents or the Middle East region, yet there is a lot of difference between the Pualo and the Biryani.

The differences between these dishes make them unique. Here you can find out what are main differences between the biryani and Pulav:

Cooking Style – Biryani Vs Pulao

While making biryani, the basmati rice is cooked separately from the meat and masala. You have to parboil the rice separately adding lots of salted water. Then you must drain off excessive water through colander when the rice is about 50% to 75% cooked. Then you should layer the rice and the meat properly. The meat marinated in spices and yoghurt is already cooked in what is known as Pucci biryani style, whereas raw marinated meat is cooked with parboiled rice in Kacchi biryani style . After you layer the rice and meat on one another, the biryani is oven baked or cooked under steam in a traditional Dum style.

On the other hand, while making Pulao, the uncooked grains of basmati rice are added in to the meat and masala. The meat is already cooked in another pot. Then, necessary amount of water is added to the pot and lid is placed to cover it and put on low flame until the rice get cooked well and absorb all the liquid and flavors from the spices and meat.

So one of the main differences between a pulao and biryani is that, in biryani you drain off the excess water while in Pulav you allow the rice to absorb all the liquid.

Degree of spices – Pulao Vs Biryani

Usually, the biryani is richer in spices than a pulao. Significantly large amount of spices are added to the biryani compared to a Pulao. Chili powder, Serrano chilis, ginger, garlic and various whole garam masala are the main ingredients that bring spice to the biryani. However, Pulao uses few spices and balances the spices with other ingredients like nuts and raisins.  Also, because of layering of the rice and meat in the biryani, the taste of spice in each bite may vary. You may have first bite rich in masala while other one with plain basmati rice. Whereas, in Pulao, level of spices is made uniform throughout the dish since the rice is cooked in the liquid of spices.

As the Pulao is cooked in liquid, it is moister than the biryani. The biryani tends to be dry and rich in spices.

Ease of making – Pulao Vs Biryani

Generally, Pulao is simpler to make than biryani, as the dish is cooked in a single pot and you need not cook any of the ingredients separately and layer them in a vessel, just like in biryani. The process of making biryani is little lengthy as it require to cook meat and rice separately and place them together for further cooking in Dum. Also, you can have the biryani as a single dish in your meal as it is full of spices, flavors and the most important, nutrients. But you cannot have Pulao  as a main dish in your meal as it is light and you would need other curries to accompany a pulav.

Thus, the biryani is little difficult to make and requires lots of skills to cook it perfectly. You need patience and lots of experience to make a perfect biryani, whereas you can make Pulao well after just 2 or 3 attempts.

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History – Origin and Evolution of Biryani

History of Biryani – Origin and Evolution

history origin evolution biryaniThere were many emperors who ruled the Indian subcontinent; and every invader in the Indian history, brought his cuisine and culture to the region. Particularly, the Arabs, Afghans, Turks and Persians left behind their culture of great feasts. In the period of 15th to 19th century, Mughal emperors left a deep impact of their culinary habits on residents of subcontinents of Asia, including India. Being artistic in nature, Mughals looked upon cooking as an art. They enjoyed excellent food which had enhanced flavors using exotic spices.

It has been concluded that, Mughals introduced the Biryanis and Kebabs to India and as these dishes are still special and have become household cuisine of India and Pakistan. Here, we will trace the history of biryani – especially the origin and evolution of Biryani in different forms of Biryanis we find today.

Origin of Biryani

It is said that Biryani is originated in Persia and came to Asia with the Mughals, but there are other theories and possibilities regarding the arrival of Biryani to India. It is believed that Biryani has come from Persia to North India via Afghanistan and it could have been brought by the Arab traders via Arabian Seas to Calicut. There is a historical evidence  saying that there were similar dishes that Mughals have introduced. The dish “Oon Soru” in Tamil was present there as early of year 2 A.D. The dish was made from rice, meat, ghee, turmeric, pepper, coriander and bay leaves. It was used to feed the army. Al-Biruni has described in his travel tales about the rice dishes similar to Mughal Biryani that he found at the courts of Sultans.

It is also believed that, the Muslim ruler Taimur Lang brought the biryani from Persia to India in 1394. Another story heard about Biryani is, once Mumtaz Mahal visited the army barracks and found that men were undemourished. So she asked her chef to make a dish with meat, rice and spices that can become a complete meal with balanced nutrients. This is how the biryani was originated.

Still some people say that the biryani is originated in West Asia. The wanderers were used to bury an earthen pot filled with rice, meat and spices into a pit and after some time the pot was dug up giving rise to the delicious biryani. Although there are many legends regarding discovery of biryani in India, no wonder in that Islamic Persians have made the biryani popular in India. In 1856, Nawab Wajid Ali Shah introduced Biryani to Kolkata which became Kolkata Biryani. This Biryani was cooked with meat and whole boiled potatoes. When Aurangzeb installed Nizam-ul-Mulk as Asfa Jahi, the ruler of the Hyderabad, the Hyderabadi Biryani came into picture. The Tipu Sultan of Curnatic brought the Biryani to Mysore. Tahiri Biryani was introduced by Hindu Vegetarian bookkeepers-hired by the Nizams and Nawabs. The tahiri biryani is made with vegetables rather than meat. So, you can see that there are many stories abut the history and origin of Biryani.

 Evolution of Biryani

Today there are many popular versions of Biryani found in India – such as the spicy Hyderabadi Biryani, Flavorful Lucknow or Avadh Biryani and Kolkata Biryanis with potatoes. Let’s trace the evolution of these different varieties of Biryani in India.

Lucknowi Biryani 
The Lucknowi Biryani is also known as Awadhi Biryani, which is generally made with chicken. Instead of cooking chicken into gravy, it is marinated and cooked into chicken stock and layered with parboiled rice for further cooking.

Hyderabadi Biryani
The most popular and basic type of biryanis is Hyderabadi Biryani. There are number of variations of this biryani with number of ingredients. One of the most popular kind of Hyderabadi biryani is “ Kachi Akhni”. To make this biryani, first mutton is marinated in all spices including raw papaya and then prepared in dum with par boiled rice.

Kolkata Birayni
Kolkata biryani was made popular when it reached to poor class of Kolkata. The meat was not affordable to these people so they used potato in Kolkata biryani. Now potatoes are considered as side element of Kolkata biryani. The Kolkata biryani is usually mild on spices.

Bombay Biryani
Bombay biryani is the most popular one in the world. It is made with chicken or mutton. Marinating mixture for the meat contains basic spices in biryani along with coriander, mint, green chilies, plums and lemon juice. The biryani also contains fried potatoes.

Other Biryanis

There are many other types of biryani including Memoni biryani, Sindhi biryani and delhi biryani.

The Sindhi Biryani is a complete Pakistani version of biryani. It is cooked with basic cooking style of biryani and preferred with chicken. Sour yogurt is important ingredient of Sindhi biryani. Later it is topped with green chilies,mint leaves, chopped coriander, fried onions and yellow food color. The Memoni biryani is a version of Sindhi biryani in Pakistan with little difference. The lamb meat is preferred in this biryani with extra amount of sour yogurt, fried onions and potatoes. As this biryani has little amount of food color, it gives out its original color. Delhi biryani is another kind of biryani, which was said to be favorite of Mughal emperor Bahdur Shah Zafar. It is prepared with either chicken or mutton together with basic spices of biryani. The meat is cooked directly in Delhi Biryani rather than marinating it and after that it is layered and steamed with partially cooked rice.

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Different Types of Biryani

Different Types of Biryani in India

biryani king mumbaiBiryani is one of the most popular dishes in India as well as in the world. It is a complete meal made with rice and meat and a variety of spices and herbs. There are different variations of biryani based on the meat used. You can use fish, lamb, chicken, prawns or eggs in the biryani. There are vegetarian biryanis for vegetarians too.

To make biryani you have to cook the special basmati rice and the meat separately and then layer it together in a pot. By sealing the pot with dough, the layered meat and rice are cooked together with different condiments. The resultant dish that comes with an aroma of all the spices and condiments is just mouthwatering!

How many types of biryani are there?

You may not believe it, but there are around 26 different types of biryani in India itself. You can imagine now, how popular dish the biryani is. These varieties are introduced because, wherever biryani traveled, people from that region left impact of their cuisine on it. Biryani is derived from the Parsee word ‘Birian’ that means ‘frying before cooking’. So the basic method of making biryani is, fry the ingredients, i.e. rice and meat, and then cook them together.

Different varieties of Biryani in India

Biryani traveled with the emperors, who ruled different regions of India. It is said that, the Taimur Lang,  brought the biryani to Northern India from Kazakhstan via Afghanistan. Mughals made the biryani popular in Lucknow. The city was known as Awadh and gave rise to Awadhi or Lucknowi Biryani. Then the biryani became popular in Delhi and Agra and the Nawab Wajid Ali Shah brought it to Kolkata, giving rise to Kolkata biryani. Later, Aurangzeb installed Nizam-ul-Mulk Asfa Jahu as ruler of Hyderabad and there introduced Hyderabadi Biryani. Also there is Tahiri Biryani which was invented by the Hindus, who do not eat meat. They added various vegetables in the biryani.

Various kinds of Indian Biryani Recipes

Hyderabadi Biryani

Emperor Aurangzeb introduced this type of biryani when he ruled in Hyderabad, South India. It is type of ‘katchi biryani’, in which, first meat is marinated in yogurt and spices. Rice is half cooked with steam and then both are layered in a pot and Dum cooked for further cooking. This biryani contains parboiled rice and meat so it is little bit dry in texture. The fragrant basmati rice is used to cook biryani. The dish is flavored with condiments like saffron, rose water, screwpine that give an awesome aroma to dish.

Awadhi or Lucknowi Biryani

In old times, when Mughals were ruling India, the Lucknow was known as Awadh, between 1800 and 1900. The Awadh biryani came into picture with these Mughals and get popular in north India. Lucknowi Biryani became popular because of its homogeneous blend of spices. Lucknowi biryani is not dry like Hyderabadi one, it is moist and juicy texture containing various flavors.

Kolkata Biriyani

Kolkata biryani is little spicy than its cuisine. The Kolkata biryani is different because the  potatoes are used in it. Skinned, whole potatoes are added into the biryani acquire all the subtle flavors from the stock. There is reason behind using potatoes in biryani. Biryani was Lucknowi dish, before it came to Kolkata and it was known as a royal dish of Nawabs. When Nawab Wajid Ali Shah moved to Kolkata, he introduced the biryani there, and made it popular throughout the region. The poor people in Kolkata could not afford to have meat in their meal every day, so they used potatoes instead, and the biryani became popular as Kolkata biryani.

Malabar Biryani

It is believed that the Malabar Biryani was brought by Arab sailors across the Indian Ocean. The Kerala Muslims, were called as Mappilas, used to prepare the biryani which came to Kerala from Samarkhand with Mughals through Deccan region to the south. These Mappilas developed different varieties of biryani as, rice cooked with mutton, yogurt and coconut, mutton and fish biryani, mutton and egg biryani. Tomatoes, different spices and few raisins and cashews are added to this type of biryani. Also the biryani is cooked with different rice which is shorter variety of basmati rice. The meat and rice are cooked separately and layered in a narrow neck pot and steamed. This will make the rice to gain all the flavors of the meat. The chutney of raw mango, green chili and coconut is often served with the biryani.

International Biryani Recipes

Although biryani is Indian dish, it has become popular worldwide. Here are some International types of biryani mentioned

British Biryani

The Pakistani and Bangladeshi immigrants brought the biryani to UK. In several ways the biryani is made in UK, but in most of the places it is made in Sindhi style. This biryani is not spicy; the spices are toned down a lot from original ones. If you order the biryani, you may need to add spices to the dish.

Sri Lankan Biryani (Buryani)

The south Indian Muslims, trading in northern parts of Sri Lanka brought the biryani to Sri Lanka. The Sri Lankans call the biryani as Buhari Biryani or Buryani. The Buryani is more spicy that the Indian varieties of biryani. The spring hoppers may be used in Buryani in place of rice. The dish is served with side dishes as Malay Pickle, Acchar. Ground Mint Sambol and Cashew curry. The biryani made with string hoppers is often served with scrambled eggs and vegetables.

Malaysia and Singapore Biryani

Indian Muslims and Arabs introduced the biryani to Malaysia and Singapore. Biryani Bukhara is the variation of biryani made in Malaysia. It is originated from Buhari Biryani from Tmail Nadu, India. Another variety of biryani in Malaysia is, Nasi Beriani Gam, which is served in Malay weddings in Malaysia, Sumatra and Singapore. It is also called as Nasi Beriani. Just like the Indian ghee rice, the rice in Nasi Minyak is cooked separately from meat. The Nasi Minyak is served with a condiment, acar.

Mauritian Biryani (Briyani)

Mauritian Biryani or Briyani is another version of Hyderabadi Biryani, i.e. Katchi biryani or Dum biryani. It strictly requires sealed copper degg for cooking. The gravy of biryani consists of chicken or any meat marinated with ginger, garlic, yogurt, coriander, mint, cardamom, cinnamon, fenugreek and cloves. The difference between Dum Biryani and Mauritian biryani is, the roasted cumins and fried potatoes are added to the Mauritian biryani instead of kashimiri chili. The rice is flavored with Zaffraan, cardamoms, cinnamon and whole cumins. Cooking style of Mauritian biryani is meticulous with recipe of Hyderabadi biryani.

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Secrets of Making a Perfect Biryani

Sealed in Aroma – Secret to a Great Biryani

secret of making perfect biryaniBiryani is one of  the most popular Indian rice dishes around the world. But it comes in different tastes and variations. If you are curious to know what an authentic royal biryani really tastes like, you can sample our sumptuous Shahi Biryani. When you take the lid off the biryani pot, the aroma sealed in the biryani should beguile you.  A good, authentic biryani should be delicious, fragrant and hard to resist.

We do not have any hesitations about sharing our culinary secrets here. Making a Biryani may sound easy, but the process of making a perfect Biryani involves various fine and delicate steps elaborated below.

Difference between Pulao and Biryani

Pulao and Biryani are the two kinds of Indian rice dishes which are often served at any formal dinner or lunch. The Biryani and Pulao are however different dishes, as their cooking methods are different.

Pulao is prepared by tempering the rice in clarified butter (desi ghee), and other spices. Water is meticulously measured and added to the rice. You need to add exact quantity of water to the rice to make a perfect Pulao. Often two cups of water are for one cup of rice for making Pulao. If you are using pressure cooker, you will need less water.

On the other hand, Biryani is prepared from parboiled rice, which is then layered with marinated meat and other ingredients, sealed properly and then put on “dum” for a minimum 45 minutes. To put the biryani on Dum means put it in a sealed vessel on very low flame such that all the savors get well blend together inside the pot.

When you cook biryani, rice is cooked individually and layers of vegetables or meat and rice are arranged on one another and cooked for long time on low flame. The best varieties of biryanis will have each and every rice grain separate. Biryanis are, in general, more dry compared to pulaos.

What is the Secret to a Great Biryani?

So, what is the secret of making a great biryani? There is no such big secret in making a good biryani, but it takes experience just like in most other things. Making a great biryani is a meticulous process, and you should not take short cuts!

The perfect biryani should be fluffy and light and not so saucy, oily or dense. The perfect biryani must have that flavor, aroma and texture that would make anyone’s mouth water.

First and basic of making  the perfect biryani is that you must use the best quality ingredients. There are about 20 ingredients that go into the basic Biryani.- from long fine grained basmati rice to best cuts of meats, garlic, lemon, nuts and other spices. You must only use the best quality basmati rice that would give your biryani a wonderful flavor and appearance. You must also add fresh coriander leaves, mint leaves; melted ghee i.e. clarified butter, cooking oil and yogurt. There are more spices like coriander powder, anise powder, chili powder, biryani masala, cumin powder, cloves, bay leaves and cinnamon, which are to be added to the Biryani. The ultimate Shahi Biryani, of course, has many more ingredients such as cashew nuts fried in desi ghee and expensive saffron strands.

You need not get scared of this long list of ingredients. These spices are used in very small amounts. Every spice is necessary for the overall flavor of the biryani. Most of these spices are available in any grocery store or super market. The clarified butter i.e. desi ghee is most important one. And when you use onions, they should be deep fried into ghee till they become light brown in color. Such onions are called “Barista”.

Kutchi vs. Pakki Biryani

There are two methods of cooking a chicken or mutton biryani. First one is Pakki Biryani. In Pakki Biryani, you need to cook the marinated chicken or mutton separately and then layer it with rice, seal it and cook it on a very low flame. Whereas, in Kutchi Biryani, you need to marinated meat at the bottom of a thick bottomed pot, cover it with parboiled rice, seal the pot with dough and cook it on very slow flame. Our Shahi Biryani is f in the kutchi style.

Whether your biryani will become perfect or not depends on how you parboil the rice. You must take care to never overcook the rice. You must soak the rice for few hours along with cashews, raisins and almonds. Then you cook the soaked basmati rice by adding salt, water and little oil or ghee until it is 3/4th done. Usually, some of the whole spices are added to the rice at the parboiling stage. Remember you should not cook the rice completely. It is also necessary to drain out excessive water and run the rice through cold water so that it helps in separating each grain.

Making of good biryani also includes how you marinate the meat. For proper marination, you need to marinate the meat with yogurt and spices. If you are making Kutchi Biryani, then you should fry the meat and all the spices in oil until you feel the nice aroma. You should not cook the meat completely.  In Pakki Biryani, however, you should fry the meat and spices all together and cook the meat till it get completely done.

Deg Cooking Vessel – Secret of Hyderabadi Biryani

Are you trying to make your biryani in pressure cooker? An, you wonder why your biryani does not taste like the perfect one? Well it is not your fault; it is your utensil that is not supporting you to make a traditional Hyderabadi Biryani.

Making biryani is not an easy task as many recipe sites may say; especially when you wish to make an authentic biryani. Since you are cooking the rice and meat altogether, it require a lot of patience to make the biryani and you must pay high attention so that your rice should not be overcooked or meat should not remain undercooked. Also make sure that you are not using excessive water, because that will drain out the proteins in biryani, it will loses its texture and taste.

To attain all these properties of biryani, both the rice and the meat should be cooked in the sealed pot  on a very low, evenly spread flame for a long time. To accomplish this, biryani is made in a special utensil known as Deg that is put on a charcoal or wood fire. You can say that, this is one of the secrets behind the best Hyderabadi  Biryani.

After you layer the rice and the meat in the utensil, you need to place the lid and seal it with dough. The seal will ensure that the small quantity of water we are using not escape the vessel. This method is known as  Dum-pukht and is borrowed from the Awadh cuisine. You should also leave around one fourth of the space free above the layers of meat and rice. The steam that gets collected in that free space will help in cooking the biryani uniformly.

Cooking a biryani is quite lengthy and delicate process, but it’s really worth it to have such a delicious treat. As you’d make the biryani only occasionally, just put your heart in your cooking and we promise you that you will be rewarded with a fabulous biryani.

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How to Make Biryani Masala at Home?

What is Biryani Masala?

biryani masala whole spicesWhat is Biryani Masala? Is it similar to curry powder? No, Biryani Masala is a fine blend of aromatic spices. These whole spices are first roasted lightly to release their aroma and then powdered together. The name of this spice blend ‘Biryani Masala’ comes from the Hindi term ‘Garam Masala’ meaning hot spices.

Generally, Garam Masala refers to a blend of whole spices that is lightly roasted and ground together. The Biryani Masala powder is used particularly to add flavor and faint aroma to biryanis to make them perfect. This blend is similar to garam masala, but the proportions of the spices vary. Biryani Masala is not so spicy but it can make your dish over flavored or pungent if not used in the correct proportion. This is the one of those spice blends that would fill your kitchen with a fantastic, delicious aroma. Would you like to make authentic biryani masala at home? Then, you can check this easy recipe for making fresh biryani masala powder.

Secret Ingredients in Biryani Masala

Every Biryani chef has his own secret recipe for biryani that gives it the authentic taste. Key recipes for Biryani Masala includes more than 40 ingredients. These recipes are are guarded secrets known to only a few people as these secret biryani recipes are handed down verbally over generations. Many spice manufacturers sell their biryani masala keeping their ingredients secret and these ingredients vary from brand to brand. So, what if you wish to cook biryani at home? Which ready-made biryani masala powder would you use?  Or, how we can make biryani masala at home?

Well, it is not really difficult to make the basic biryani masala at home. The most important thing is to get the right balance of spices, which includes aromatic spices like cloves, cardamom, cinnamon, star anise and fennel seeds. You can store the Biryani masala in an air tight container and it stays well for months; however, freshly ground Biryani Masala would give the best flavors and aroma to your biryani. And then, you’d need only a pinch of it to make your dish perfect. It is just like difference between fresh coffee powder made from beans and stored coffee powder.

Biryani Masala Powder Recipe

If you wish to make your own biryani masala at home, you must ensure freshness of all whole spices before roasting them. You must check for expiry date and packaging, if you are buying whole spices of various brands. Quality and freshness of the whole spices are very important to bring out the flavors in the biryani masala.

Here is an easy recipe to make your biryani masala powder at home:


Cinnamon (Dalchini)  – 3 inch stick
Coriander seeds (Dhaniya seeds) – 3 tbsp
Cloves (Lavang) – 8-10 nos
Cardamom (Elaichi) – 12 nos
Bay leaf (Tej Patta) –  2 nos
Peppercorn (Kali Mirch) – 6 to 8
Nutmeg (Jaiphal) – 1 no
Caraway seeds (Shahi Jeera) – 2 tbsp
Fennel seeds (Saunf) – 2 tsp
Star Anise (Dagad Phool) – 1 no
Mace (Javitri) – 2 nos


First of all, you need to dry roast all whole spices on a medium flame until the spices release a faint aroma. You can use a cast iron skillet (Tava) over medium flame as it can hold heat and roast the spices well without burning them. A good practice is to roast only one ingredient at one time on a medium flame. You may need to stir the spices continuously to evenly distribute the heat. Roasting of spices over the skillet takes around 4 to 5 minutes.

Alternatively, you can also dry roast spices in an oven by keeping them for 5 to 10 minutes at 150 degree C (300 degree F), ensuring that spices do not get burned.

Cool the roasted whole spices and then make a fine powder by grinding the spices together. This recipe will make about 3 tablespoons of masala. You should use an air tight container to store the biryani spice, away from moisture. Make sure not to use a wet spoon when you’re using the powder.

Uses of Biryani Masala

The Biryani Masala is mainly used for cooking Biryani- a dish made with layered rice and meat, fish, prawns, eggs or vegetables, baked further to blend all the flavors together. Use the biryani masala sparingly as required by the recipe, as too much of biryani masala can make the biryani pungent.

You may also use this biryani masala in many creative ways. If you want to flavor your curries,you can add biryani masala instead of garam masala. You will need just a dash of biryani masala for any spicy chicken curry or mutton curry, to add a unique aroma to  your curries. You can combine Biryani spice with salt, lime juice, olive oil and pepper as a marinade for cottage cheese and meats. You can add a teaspoon of biryani spice to your Carrot Date Cake or Banana Muffins instead of cardamom and nutmeg powder. The masala would cut the smell of eggs, and retaining the taste of vanilla as it is.

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Discover the Famous Hyderabadi Biryani

What Makes Hyderabadi Biryani World Famous?

Hyderabad has it’s another unique identity besides the Charminar – and that is the Hyderabadi Biryani. Hyderabadi Biryani is a traditional festive meal and a staple diet for die-hard Hyderabadis.

mutton biryani navi mumbaiBiryani is one of those recipes from the royal kitchen during the Mughal rule. At one time, only the kings could afford to have a delicious dish such as the biryani. This popular dish has been experimented time and again to arrive at its present state of perfection. In reality, the Hyderabadi biryani has influenced taste buds of Hyderabadis so much that often other dishes lose their importance. Also, if you’re trying to find special restaurants for biryani, it’s not so easy to choose one from the wide variety of places as almost all of them make delicious biryani. Flavors and taste of Biryani in different restaurants may differ, but they all use common base of exotic spices.

Besides Hyderabadi Biryani, Hyderabadi cuisine can never be complete without including other dishes that complement the biryani –  delectable Kebabs, Lukhmi and Khormas. Also, Haleem which is prepared in month of Ramzan is a popular dish from Hyderabad. The Hyderabadi  Haleem has origin in Persia and it is a porridge made from wheat cooked with meat, lentils and  spices for for 7 to 8 hours.

Different Styles of Hyderabadi Biryani

Biryani and Hyderabad are Synonymous with each other and making this dish has now become an art. It is a quite long process to make Hyderabadi Biryani, but it’s always worth waiting for such a delicious dish.

Hyderabadi Biryani is prepared from long-grained, aromatic basmati rice which is cooked with chicken, mutton or other meats, exotic spices and other seasonings.  The Biryani gains a rich and spicy flavor when it is blended with generous amount of clarified butter or ghee.

There are two main methods of making Hyderabadi Biryani. The first one is called Katchi Biryani. It  is made up using method of  the Katchi Yakhni , i.e. raw gravy. Then the raw meat, marinated in yogurt, is added to rice and cooked using the “dum”- a traditional sealed vessel for baking in Hyderabad. You may need a lot of expertise to cook the biryani, as you need to cook with meticulous timing and heat control, that will avoid under-cooking or over-cooking of meat.

For the  Pakki Biryani, first, the meat is prepared with all the spices together.  Then it is mixed with half-cooked rice along with condiments such as mace, kewra, saffron, cardamom & ittar and simmered in a sealed vessel.  These condiments give that pleasant aroma to your Biryani. The Pakki Biryani is served together with other dishes like Dhansak, Bagara Baingan or Mirchi ka Salan.

Hyederabadi Cuisine

Hyderabad is a melting pot for both the old and the new. It’s a city that has a rich history, nevertheless it has accepted the modernization easily. Hyderabadi cuisine is integrated in the lives of Hyderabadi people. This food has rich tradition and history that dates back to centuries ago.

Use of special ingredients for specific regions makes the Hyderabadi cuisine more special. Spices, rich blend of herbs and condiments are used to prepare special fragrant masalas. They give a delicious and mouth-watering taste as well as an intense flavor to dishes.

There is a great influence of traditional Andhra, Teleangana and Mughal cuisine on the Hyderabadi cuisine. Hyderabadi Biryani, Sheer  Kurma, Khubani Ka Meetha, Hyderabadi Haleem and Double Ka Meetha are some of the most of popular dishes in Hyderabad

The city of Hyderabad is well known for food as well as good mannerisms, so you may find every restaurant serving delicious Hyderabadi food with a big-heart. Many of these dishes have once enriched the dining tables of the kings.  So, we would like to invite you to forget about your calories and experience the royal treat. The Hyderabadi cuisine is special and distinguishable not just because of its taste but also because of the way in which it is served, with hospitality and warmth.

And, now ‘Biryani King‘ in Navi Mumbai brings you the same delicious and fragrant Hyderabadi dum biryani at your door steps, anywhere in Navi Mumbai.

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