For the huge variety of Biryanis that I have cooked, I sometimes feel I should make a separate section for “Hyderabadi Biryanis”. The city is as popular for Biryanis as much as its for Falakhnuma Palace. Talking about Falakhnuma palace, though I am from the state of Forts and Palaces, Falakhnuma happens to be one palace that I would want to visit only because my favorite actor, Salman Khan had his sister married there and that’s when I was in love with the interiors.
Hyderabad does excite me for food, not just Biryanis but Haleem and samosas too. I love watching food shows and one such had details of a famous joint who cook their Haleem all day in nuemerous different large size pots only to last 2 hours. Its that popular and I am sure super delicious. Hyderabad has at least 20 kinds of different Biryanis but I think its more for the Hyderabadis to understand and for the rest of the world, its just Hyderabadi Biryani. I love to cook the different recipes of Hyderbadi Biryani. They are all so distinct from one another that tasting them is any Biryani lover’s dream come true.
Each Biryani is so distinct and as much as I read more, the ingredients that makes each Biryani stand out are so simple and yet make the Biryani so exclusively delicious.
This Biryani is very delicious and the flavor of Fenugreek adds a very different taste to the Yakhni. This Biryani actually is one of my older son’s favorite Biryanis, who loves kebabs and honestly isn’t a big fan of Biryani. This is a great recipe for people who enjoy their Biryani spicy or masaledaar. It tastes best with Dalcha and Onion Raita. Since, the Biryani is high in spices, you would want to serve it with something that mellows down the spice level.