Vegetarian Biryani


For foodies, if there’s one thing that makes Hyderabad stand out, it has to be its delectable biryani. It is known across the country for serving the spiciest and the most delicious biryanis ever.

Hyderabadi Biryani is a popular variety of Biryani in India, and the Hyderabadi biryani is so named as it is seen mainly in the city of Hyderabad.

Hyderabadi biryani is generally believed to have originated in the kitchens of the Nizam of Hyderabad, who was a leader of the historical Hyderabad state. Considered a staple part of Indian cuisine, it originated as a blend of Mughlai and Iranian cuisine. Hyderabadi biryani, like other biryanis, is made using Basmati rice which is only found on the Indian subcontinent.

The spices and other ingredients remain the same, however the method of preparation involves more time and sophistication. Fewer spices are used than in this traditional cooking technique with fresh spices and herbs for flavouring. The ingredients are basmati rice, goat meat or chicken, dahi, onions, spices, lemon saffron to name a few. Hyderabadi biryani uses fine and long grained basmati rice which looks like pearl, each grain separate and distinct. Coriander leaves and fried onions are used as garnish. The original dish includes red meat but chicken, eggs or vegetables are also used for some variations.

The Dum Cooking method:

We at Tasty Biryani, prepare the Hyderabadi biryani using the dum method of cooking. Dum means to ‘breathe in’ and pukht means to ‘cook.’ Dum pukht cooking uses a round, heavy-bottomed pot, preferably a handi or a clay biryani pot, in which food is sealed and cooked over a slow fire. Hence, it is also called pot biryani. The two main aspects to this style of cooking are: bhunao and dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this cuisine, herbs and spices are important. The process of slow roasting gently allows each ingredient to release their maximum flavor. The sealing of the lid of the biriyani pot achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas.

At Tasty Biryani, like in ancient times, dough is spread over the clay pot, like a lid to seal the veg, chicken or mutton dum biriyani being cooked. This is known as pardah or veil. Upon cooking, it becomes a bread which has absorbed the flavours of the food. In the end, dum pukht food is about aroma when the seal is broken on the table and the fragrance of a Persian past floats in the air. This is an experience which you can enjoy with Tasty Biryani since the pot is unopened and rice is untouched until delivered.