About Hyderabadi biryani

Hyderabadi biryani is one of the most loved rice dishes among Indians. The term
BIRYANI is derived from the Persian word BERIAN meaning fried before
cooking.(source:wiki). Traditionally, rice was fried in ghee before cooking with meat.

Biryani is dated back to the mughal reign during which Begum Mumtaz Mahal had
ordered her chefs to make something special for the undernourished soldiers. The chefs

came up with a rice dish which was layered with meat, rice, nuts and spices and was
highly nutritious and delicious too. It was cooked in the DUM PUKHT method which
means slow cooked in Persian language. Thus Biryani was born. There are many such
stories and this is one among them.
Over the years it has been adapted to suit ones personal liking or taste. Today we can
find so many versions that the authentic way of cooking is almost not found in many
recipes and very much they are made using vegetables alone without meat and not
even dum cooked.
Across India one can find different kinds of biriyani made in their own regional style but
inspired from the mughal cuisine. This is one of the dishes that makes its appearance
in weddings, celebrations and parties.
The difference between a pulao and biriyani is that, pulao is made with very few spices
while biriyani is made with lot more spices and even spice powders. There is no yogurt
used in pulao while most biriyani recipes use yogurt, especially the ones made with
meat which also helps to tenderize the chicken or mutton.
The quality of spices, basmati rice and saffron contribute to the unique flavors of the
dish.