8 Types Of Biryani That Are A Must-Have In Hyderabad

Hyderabad is the city of Nizams known for its old monuments, bustling streets, and rich culinary past. As soon as you say the word ‘biryani’, people instantly associate it with Hyderabad.

Though there is no historical document that says that the dish was invented in the city, scriptures do narrate a tale of how the recipe and cooking techniques have been influenced by Turkish, Mughal, and Persian cuisines.

Video Credit: Chef Ranveer Brar/ YouTube

Over centuries, biryani evolved when natives started infusing it with regional spices and locally sourced ingredients. Today’s variations of Hyderabadi biryani are hand-down recipes by ancestors that helped the popularity of the dish transcend borders so much so that now tourists can purchase biryani masala, gravy mix, and ready-to-cook packets as well. If you are planning to visit Hyderabad, here are a few variations of biryani that are a must-try.

Hyderabadi Keema Biryani

If you don’t like chunky pieces of meat in biryani, you should definitely dry Hyderabadi keema biryani. A bite of it, and your stomach will experience nirvana. It is made by cooking minced pieces of either chicken or mutton in a spicy mixture which is later layered with rice, fried onions, and fresh herbs. It is a flavourful treat for meat lovers.