Continuation from the previous blog:
Everyone knows how good Hyderabadi biryani is... Or at least they think they know. People in NZ sadly think that biryani sold at "Paradise" in Sandringham (Auckland) is a good representation of (quality) Hyderabadi biryani. My two days in Hyderabad showed me that people cannot truly understand how good the cuisine is unless they have visited the city of Nizams or if they have Hyderabadi friends who can make it at home. I also found myself telling people when they asked me if I ate enough, "Mein daba ke khaiya" (I pushed food in).
I had the chance to enjoy three different biryanis in under 48 hours - kacchi biryani (mutton), Hyderabadi dum biryani (chicken) and delicious home cooked biryani (chicken) at my aunt's house. The kacchi biryani was from the original franchise of restaurants called "Paradise Hotel". After enjoying tasty kheema (mince) stuffed naan with kheema on the side (must try) we were served the biryani. This biryani was extremely tasty with a lot of masala which it made it very filling.
The Hyderabadi dum biryani was from a restaurant called Spice 9. "Dum" is simply a way the dish is cooked which includes sealing the pot with dough to trap all the fragrance and steam inside. This biryani had a completely different taste to the kacchi biyani and a strong fragrance that is synonymous with biryani.
Another differentiating feature of Hyderabadi biryani is that it is usually served with "Mirchi ki salan" (a gravy made from chillies). This adds another dimension of spice and flavour to the already very tasty meal.
Biryani has a very important place in mughalai cuisine and even more so in Hyderabadi cuisine. For those people who are passionate enough about biryani to have "biryani parties", I strongly recommend you visit the city of Nizams or start socialising with Hyderabadis. Your stomach and taste buds will love you for it.
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