History of Biryani

Hyderabadi biryani is generally believed to have originated in the kitchens of the Nizam of Hyderabad, of the historic Hyderabad State, as a blend of Mughlai and Iranian cuisine. Hyderabadi biryani is a staple of Indian cuisine.

Hyderabadi biryani is a variety of biryani from Hyderabad, India. It is prepared from rice using the dum method of cooking, and is a common feature in Hyderabadi weddings.

The history of Biryani is bit of a mystery. The word ''Biryan" means to fry before cooking in Persian. It could also have come from the Persian word for rice, birinj. Some sources mention that it was made for the military from the time of Emperor Babur. Also it might have developed from a mix of Indian spicy rice dishes and a Persian pulao-like dish. The dish developed in the Mughal kitchens, some sources mention. Biryani may have been derived from 'pulao' (a lightly flavoured rice dish) varieties brought to the Indian subcontinent by Arab traders. This awesomely flavoured rice with spices and mutton/chicken/ vegetables/egg or fish/prawn is very popular. The original biryani though is actually made with mutton or lamb/goat meat, the later varieties are deviations. Hyderabad's cuisine is a composite mix of many cultures and tastes. Mughal, British and the local cuisine from the surrounding areas. The Nizami kitchens, especially that of Nawab Mir Mahboob Ali Khan, Nizam VI brought out delectable delicacies. The master chef was called Khansaman. The Falaknama Palace at Hyderabad has the largest dining table in the world. The repertoire of dishes has happened over time and includes starters like lukhmi and tootak. The breads include naan, roti, naazuknaan, naanpaneeri, warqi paratha, sheermaal, asadkhani among others. Kebabs are another important part of the cuisine with taas kebab, Barq kebab, kebaba chalki among a few others. Koftas, khormas and curries like baghare baingan and mirch ka salan are well liked. Pathar ka gosht cooked on stone is also a part of Hyderabad's culinary history.