Hyderabadi biryani, also called Hyderabadi dum biryani, is a type of biryani made with basmati rice and meat, primarily mutton, that originated in Hyderabad, India. It has roots in the Hyderabadi Nizam's kitchens and incorporates Mughlai and Hyderabadi flavors. A staple of Hyderabadi cuisine, Hyderabad biryani is so well-known that the city of Hyderabad is often associated with the dish..

The Mughals captured Hyderabad in the 1630s, and the Nizams of Hyderabad ruled over it. Hyderabadi cuisine is a fusion of local and Mughlai culinary traditions. According to local legend, Hyderabadi biryani was invented by the first Nizam, Nizam-ul-Mulk, Asaf Jah I, while on a hunting expedition in the middle of the 18th century. Hyderabad became the epicenter of South Asian culture in 1857, when the Mughal Empire in Delhi began to decline. This led to a variety of innovations in Hyderabadi biryani. 

It's unclear where the dish exactly originated. The biryani originates from South India and is derived from pilaf varieties that were brought to South Asia by Arab traders, despite legends linking it to the Nizam's chef. It's possible that pulao was an army dish in medieval India. Rice would be cooked in a single pot by armies using whatever meat was on hand. It is arbitrary to distinguish between "pulao" and "biryani." Himayat Ali Mirza, the great-grandson of Mir Osman Ali Khan, claimed that Hyderabadi biryani acquired captivating Deccani or Telangana flavors. According to Himayat, Asaf Jah's Kitchen was the place where this evolution occurred.,,

INGREDIENTS :

                           Basmati rice, dahi, fried onions, ghee, and goat or occasionally chicken or beef meat are the basic ingredients. Cinnamon, cloves, cardamom (elaichi), caraway (shahi jeera), papaya paste, bay leaves, nutmeg, mace flower (javitri), star anise (biryani flower), lemon, and saffron are examples of spices. 

Hyderabadi biryani comes in two varieties: pakki, or cooked biryani, and kachchi, or raw biryani.

For almost 400 years, Hyderabadi cuisine has included biryani. It is thought to have come straight from Persia. After Nizam-Ul-Mulk was named the new ruler of Hyderabad by Emperor Aurangzeb, the dish known as Hyderabadi Dum Biryani, a staple of the royal kitchen, arrived in India.

Traditional chefs in Hyderabad make wedding biryani that is authentic, and heavily meat-based. Restaurants can't always marinate meat for several hours with multiple spices and ingredients (such as cumin, cinnamon, cloves, and more) because they have to serve large crowds quickly.

Hyderabadi biryani originated in Hyderabad Subah during the reign of Asaf Jah I, who was initially designated by Mughal Emperor Aurangzeb as the Deccan governor. Goat meat, spices, and basmati rice are used to make it.

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