A very popular rice and meat-based dish from India is known as Biriyani. It has many inspiring stories of Mughals, biriyani added to its trail. Apart from India, it is one of the most known dishes for South Asians.

Believed that the first time it was found in the kitchen of Mughals. As Hyderabad was under the captivity of Mughals in 1630; the tradition of their culinary cuisine joined the local Mughal tradition following a world- recognized cuisine. The origin of the cuisine is a diversity of its own and Hyderabadi biriyani is the prime dish of Hyderabadi and Mughlai cuisine.

Soon after that, the evolution of Biriyani started in places like Hyderabad, Delhi, Agra, Kashmir, Dhaka, Malabar, Kolkata, Lahore, and even Lucknow.

In Parsi, the partial meaning of Biriyani i.e Biriyan means Fry or Roast before cooking, hence the name suggests; it's a fried dish initiated by cooking chicken, mutton, or other kinds of Meat like lamb, goat, prawns, or even fish.

The meat is marinated with curd, Indian spices for some time so that the tender meat preserves the spices and their raw flavors. Cooked along with multiple flavored Indian masalas before adding rice that is already fried in ghee and nuts. It is later steamed slowly till it completely cooks and the perfume of it attracts the biriyani lovers nearby.

The interesting step of cooking this dish is the layering of rice and meat. The biriyani is cooked in a similar pot where the meat is marinated and following that the rice is speeded over. It is layered again with deep-fried scented onions and come condiments like saffron, mace, and rose water. The pot is then covered and completely sealed before placing it against the fire.

The biriyani is tasted good when cooked slowly. The sides of this dish are mainly served with a salan or raita. With the day-to-day changes, the making of this ancestral dish has also been updated. In modern-day today, our Hyderabadi Biriyani Hotel is still believed to provide a one-of-a-kind taste of such cuisines in the city. It encompassing its classical ethnicity and heritage through a taste of the old days of the Mughal kings and queens.