5 Tips to Make a Royal Hyderabadi Biryani

Originally from Persia, and introduced in India by Mughal rulers, the dish is a delight to eat and a challenge to prepare. Its rich flavours and alluring aroma make it a traditional dish that can turn an ordinary meal into a feast.

It is meticulously prepared in the 'Katchi' (raw) biryani style, in which raw meat and raw rice are cooked together in an earthen pot or 'handi' with fried onions, mint, and chillies, and sprinkled with kewra, rose water, and saffron. The pot is then sealed with dough and left on slow fire for a fragrant and aromatic flavour.

It takes a lot of planning and time to prepare the perfect Hyderabadi biryani. The unique cooking style adopted while making the dish provides the richness that one experiences while feasting on it. So let's look at some tips to give Hyderabadi biryani the ideal royal touch:

Aromatic Water

Use aromatic water for cooking the rice. It's a shortcut to deliciousness for sure. One can prepare this water with nutmeg, reen and black cardamoms, mace, cinnamon, cloves, fennel seeds, bay leaves, peppercorns, and salt. 

Add Different Flavours

The hallmark of Hyderabadi biryani is not only about the perfect ingredients used, but a much more refined effect created by layering different notes of flavour. One should be able to smell different notes in succession. Adding just a pinch of biryani flavour will really transform the aroma and taste of biryani, thus giving it the perfect flavour.

Perfume It With Kewra And Rose Water

Mughal cooking style’s connection with the Persian world can be traced through the use of aromas and perfumery in food, which was a feature of the Persian culinary traditions. A few drops of kewra water and Gulab Jal (Rosewater) give the Hyderabadi biryani its characteristic-rich flavour.

Ignite Inner Masterchef Skills

It is ideal to preheat the utensil, one is using to cook the biryani. The time of cooking depends on the amount of biryani and meat. Under-cooking or overcooking rice are the two most common mistakes that can ruin a delicious biryani. So Cook like a pro but keep a regular check. 

Add A Dash Of Natural Colours

A new study by Professor of Oxford University, Charles Spence, has proven beyond doubt that making something look good makes it effectively taste better too. Thus adding a little bit of orange or yellow colour can make the biryani even more appealing. And, garnishing it with coriander leaves will give it a refreshing twist.

We at IIF, through our Re-Imagine Culinary Program, have simplified culinary techniques that deliver the same authentic taste more conveniently. Through this programme, we bring a variety of flavours, seasonings, and natural colours in the market and every element that goes in preparing these are uniquely created to replicate the deliciousness of the recipe.