Murgh Hyderabadi Biryani

Hyderabadi Biryani: A Legacy of Royal Flavors

Hyderabad is a paradise for biryani lovers, offering countless varieties, each with its own unique personality, flavor profile, and cooking style. Over time, I’ve explored and recreated many different styles of Hyderabadi biryanis — and what always amazes me is how no two are ever truly the same.

Each version tells a story.

What makes Hyderabadi cuisine so special is the deep influence of the Nizams. Their legacy isn’t just reflected in grand palaces or exquisite jewels, but also in the richness of their food. Every dish feels like a glimpse into a time when hospitality was an art, and food was its grandest expression.

The legendary dastarkhaan of the Nizams was nothing short of spectacular — a lavish spread filled with aromatic biryanis, slow-cooked curries, indulgent haleem, and an array of desserts enriched with dry fruits and cooked in pure ghee. It’s a cuisine built on generosity, detail, and a deep love for flavors.

This particular biryani is a beautiful representation of that heritage — rich, fragrant, yet surprisingly approachable.

What Makes This Biryani Special

Unlike overly spicy versions, this biryani focuses more on depth than heat. The base includes a luxurious paste made with poppy seeds, cashews, and coconut, giving it a creamy texture and a subtle richness that coats every grain of rice.

The heat comes from a green chili paste, which adds a fresh, vibrant kick without overpowering the dish. If you enjoy a spicier profile, you can easily adjust the number of chilies to suit your taste.

A touch of kewra essence paired with a hint of food color elevates the aroma, giving the biryani that signature royal fragrance — the kind that instantly fills your kitchen and makes the dish feel festive and indulgent.

Simple Yet Elegant

Despite its royal roots, this biryani is surprisingly beginner-friendly. The steps are straightforward, and the ingredients come together beautifully without requiring overly complicated techniques.

It’s the kind of dish that makes you feel like you’ve created something truly special — without feeling overwhelmed in the process.

Final Thoughts

This biryani is more than just a meal — it’s a celebration of history, culture, and flavor. It carries the essence of Hyderabadi heritage while still being accessible enough for anyone to try at home.

So whether you’re new to biryani-making or someone who loves experimenting with flavors, this dish is definitely worth adding to your table.

Enjoy every fragrant, flavorful bite — and let it transport you to a royal Hyderabadi feast.

Tellichery Biryani

This recipe also happens to be from Kerala and is the second Biryani from this state that I tried out. Kerala is a state of distinct flavor. I know every state has their own flavors that are distinct and are easily distinguishable from the use of their local grown spices with methods of cooking different cuisines and also availability of local vegetation. Not forgetting their natural climate. Isn’t it amazing how every place has different things popular during different seasons and few things that are good to eat during all seasons. Hats off to generations before us who tried, tested and made so many different varieties of food that we just need to follow. And though, it all seems walk in the park, we still do not follow those age old recipes because we find them too time consuming in our busy lives today.

Thalassery town of Northern Kerala has a unique blend Arabian, Persian, Indian and European styles of cooking as a result as its long history as Maritime Trading Post. Tellichery is an anglicized name for Thalassery. The original name of Thalassery has been restored post Independence. Although both refer to the same place, the Tellichery Biryani is different from the Thalassery Biryani. This one is a little simpler version.

This Biryani does not use the Jeerakshala/Kaima Rice like the Thalassery Biryani and should be cooked with Long grain Basmati Rice. This recipe also displays the influence of Mughals in its flavors but seems to be slightly revised. Going through the ingredients, I do not find any ingredient that would distinguish this dish as a dish from Kerela. The recipe makes me feel that its made by some settlers who still did not adapt to the flavors of Kerela cuisine and were still new to incorporating the spice or certain ingredients to the dish. In all, this dish is great for all Biryani lovers, specially for Beginners. Therefore, if you happen to be someone new at making Biryani, this is for you. An easy, delicious and simple way of making a delicious Biryani.

Moradabadi Chicken Biryani

Though synonymous with Indian cuisine and a part of specialty, the biryani is regarded as an import from West Asia, more specifically, Persia. The word biryani is thought to originate from the Persian word “birian” which means ‘fried before cooking’ or “birinj” meaning ‘rice’. The rice is washed and soaked and is cooked in ghee with whole spices and then cooked in boiling water. This imparts a mild nutty flavor to the rice and also helps rice retain their shape after being boiled.

The recipe of a good biryani has been simple, rice and meat that is cooked in spices and other ingredients set in layers. Traditionally, long grain white rice is preferred option with biryani. In south India, local varieties like kaima or jeeraka shala  provide their own distinct flavor and texture to the dish. The meats vary from goat, sheep, poultry, beef, eggs to seafood as well. Fragrance heightens its appeal, you can add Kewra water, saffron or Rose water . The cooking technique can be Kacchi Biryani, where the meat is layered with raw rice or Pakki Biryani, where cooked rice and meat are layered together.

Legend has it that Timur the Lame, the Turkic conqueror and founder of the Timurid Empire, was responsible for the entry of biryani to India. His armies would consume a hearty diet of pots of rice, spices and meats that were slow cooked in hot buried pits which were dug out at meal time. While biryani may very well have been part of a war diet, there was always a certain romance associated with it.

Stories also claim that Mumtaz Mahal, the inspiration behind India’s most celebrated monument and symbol of love, the Taj Mahal, had something to do with it. It is believed that Mumtaz Mahal once visited the Mughal army’s barracks in Moradabad and was dismayed by the dire conditions and poor nutrition endured by the soldiers. She ordered the cook to prepare a wholesome meal that blended meat and rice. And thus, they say, the biryani was born. As the history speaks, Moradabad, was founded in 1625 and named after Murad Baksh, son of Mughal Emperor Shah Jahan. Therefore, we can kind of believe that this recipe is close to the original recipe of Queen Mumtaz Mahal. The Moradabadi is typically low on spices and high on flavor.

Whether it was the Nawabs of Oudh (Awadh) in Lucknow or the Nizams of Hyderabad, the biryani blossomed into regional variations wherever it went. This Biryani comes with its own unique flavor. Enjoy!!!

Dindigul Biryani

The word Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice. There are various theories related to the origin of this scrumptious dish. Biryani originated from Persia and was brought to India by the Mughals. I love reading about the Mughal Era and its food in the history. Its amazing to read about so much variety of food flavors that they added to the Indian cuisine…. Gulab Jamuns, Jalebis, Imartis, and so many other rich desserts and numerous curries and the most amazing out of all are Biryanis…so many varieties, so fragrant, so delicious and so different from one another. The best part was that they always incorporated local spices with their Biryani recipes coming up with distinguishably different flavors each time. Each region has a completely different way of making Biryani from another. The state of Tamil Nadu has some really celebrated Biryanis, most of which have evolved in the state’s smaller towns. A beautiful example is Ambur Biryani and Salem Biryani. As the folklore says, Dindigul Biryani actually developed in a particular small restaurant, which is till date super popular for its “Dindigul Biriyani” , they spell it differently. The best thing I like about these South Indian Biryani is that the ingredients are always pretty simple, nothing fancy, nothing that requires you to urgently run to a store and despite the simplicity, the outcome is always so deliciously fancy. Enjoy!!!

Hyderabadi Chana Daal Qabooli

Hyderabad is popular for its lip smacking food. The city of Nizams is just not popular for its gems and jewels and gorgeous buildings, but more for the food. The Hyderabadi Biryani to start with has almost 12 varieties if not more. When it comes Hyderabad and we think of food, I always tend to think of all wonderful non vegetarian dishes, Biryanis, Korma, Haleem…but we all forget that Hyderabad has a wonderful variety of Vegetarian food as well.

This delicious vegetarian Biryani has come down from the Mughals, and is made with rice and split gram lentils. In Hyderabad, its considered a fancy dish and is a great vegetarian option in place of Biryani.

Qabooli is biryani made with spicy chana dal (split pea lentil) and layered with basmati rice. This Chana daal qabooli is very different in flavor and aroma, which combines the pungency of spices, the tanginess of Yoghurt and richness of saffron. It turned out quite tasty and lip smacking. This is a filling and delicious dish that is great to make when you have company. This vegetarian version of Biryani can be made on festival day or even include it in a party menu as well. Enjoy!!!

Salem Biryani

 The word Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice. There are various theories related to the origin of this scrumptious dish. Biryani originated from Persia and was brought to India by the Mughals.

I love reading about the Mughal Era and its food in the history. Its amazing to read about so much variety of food flavors that they added to the Indian cuisine…. Gulab Jamuns, Jalebis, Imartis, and so many other rich desserts and numerous curries and the most amazing out of all are Biryanis…so many varieties, so fragrant, so delicious and so different from one another. The best part was that they always incorporated local spices with their Biryani recipes coming up with distinguishably different flavors each time. Each region has a completely different way of making Biryani from another.

The state of Tamil Nadu has some really celebrated Biryanis, most of which have evolved in the state’s smaller towns. A beautiful example is Ambur Biryani. As the folklore says, Salem Biryani actually developed in a particular small hotel, a military hotel to be precise. Its funny but most of the restaurants serving Non vegetarian Biryani in Tamil Nadu are referred to as “Military Hotel”.

The best thing I like about these South Indian Biryani is that the ingredients are always pretty simple, nothing fancy, nothing that requires you to urgently run to a store and despite the simplicity, the outcome is always so deliciously fancy.

Murgh Haleem

Haleem has originated or is inspired by an Arabic dish, “Harees” which is made with meat, ghee, wheat, rice and whole pulses. The Persian name for the meat – wheat dish is “Hareesah”, which unlike Haleem is bland and uses lesser amount of pulses as well. An author once also suggessted that the version of Haleem made in India should have its name revised as “Daleem” since it uses a variety of Daals / Pulses.

Like so many other dishes that proudly make a mark in Indian/Pakistani/ Bangladeshi cuisines, Haleem was also introduced to Hyderabad recipes during the Mughal Era. The research shows that it came to Hyderabad during the Mughal period via Iran and Afghanistan. Adding the local spices and ingredients to it was definitely an upgrade from the original Arabian dish.

It says that it was during the rule of the sixth Nizam, Mahbub Ali Khan when Haleem was being revised to suit the Indian taste buds. The addition of spices made a huge difference to the dish and it did take effort and time to make it what it is today. By the the time, the seventh Nizam Mir Osman Ali Khan made his way to the throne, Haleem had become an integral part of the Hyderabadi cuisine.

With time, it became popular amongst all Muslim rulers and royal chefs made few changes here and there to make it more appetizing. The basic Haleem recipe comprises of a variety of lentils, meat/ chicken , and spices which are pounded together and cooked on a low flame for about 12 hours, which in todays time and age sounds time consuming and insane. Even today, if you wish to taste autjentic Haleem, you will have to take a trip to the Muslim areas of popular cities and visit those restaurants that are popular for their food and do not care much about the ambience. Honestly, I call them food lovers Paradise. As soon as you are close to those places, you can follow the fragrance of delicious food with your eyes shut. If you are like me, and can ignore the tables put close together and with people staring at you while you eat, you should visit these places at least once when you are in these popular cities. Delhi’s Jama Masjid, Mumbai’s Mohammed Ali Road, Hyderabad’s Char Minar and Bangalore’s Frazer town is where you will always find authentic Muslim cuisines which are pocket friendly and wonderfully delicious. These days you will also find places where they offer great seating arrangements for families as well.

However, the local spices give the Hyderabadi version a peculiar taste and flavor. I once saw a TV show based on Hyderabadi cuisine and watching Haleem being cooked was a delight. Haleem is prepared using Daals, mutton/Chicken, Broken wheat, Rice and a blend of spices. Everything is cooked together and then mashed together to bring in the perfect taste. Haleem has to be prepared in Ghee. It definitely is high in calories but its nutritious as well, and that’s what makes it the perfect dish to open your fast with. Even today, traditional Haleem is prepared in Brick – mud ovens or Bhattis on firewood and takes anywhere between 8-12 hours to be prepared. Basic Haleem recipe only used Mutton, but with time, chefs added more variety and Chicken Haleem or Murgh haleem came out as a lighter version of the traditional Haleem. I love both, but Chicken Haleem seems to be liked more in my house and therefore is cooked more often. I am sure you will love the recipe as much as we do. Enjoy!!!

Tava Kaleji Buns

One of the most important holidays that we have, as Muslims is Eid-ul-adha’a. The concept of sacrificing in the name of Allah, for Allah is divine, holy and extremely purifying. The meat is divided into 3 parts, one for the less privileged, friends and relatives and the last part for us. Sharing what you have with people makes us more humble and makes us care more for the community.

The day also brings in huge varieties of dishes. We, as Muslims are always on a lookout for new meat dishes and the more we go exploring, the more better and more creative we need to be. It always has to get better from the past year. With all that in mind, we are now in time and age where the kids aren’t satisfied with just kebabs and curries. The fusions have become so popular that not trying them at home makes you feel left out. Also, the fact that our generation is more adventurous in trying new ways of consuming foods and new cooking styles are always welcome.

This is basic Kaleji recipe that is served with buns. At my mother’s place, everyone was always excited about consuming Kaleji/ Liver. It was made with overload of Onions, green chilies and spices. Its dry, with little juice or separated Oil that its cooked with. On the other hand, Mr. Parveez’s family prefers consuming Kaleji in the form of a curry. This recipe though cooks Kaleji with curry masala and its cooked in a way till it gets dry. After that the cooked Kaleji is placed between the lightly toasted buns with cheese.

This dish is great for kids play date and tea parties too and are an excellent choice for brunch as well.

Chicken Reshmi Seekh Kebab

Reshmi is an Indian word used for “silk”. Reshmi Kebab are silk textured, soft, juicy and delicious kebabs made with minced meat or chicken from the Mughal Kitchen. As the name depicts, Reshmi Kebab is juicy succulence of meat added to the skewers. The meat has to have a perfect texture thanks to the marinade in which it is soaked.

The problem with seekh kebab that usually happens is that it goes dry if the marinade isn’t good enough. A good marinade for seekh kebab cannot be too saucy or it will be hard to hold the seekh shape and it cannot be too dry or the seekh would not taste so good. As much as you have to be careful about the ingredients that go into the dish and a lot of times, I see people messing it up with the seekh breaking mid way while being cooked, the process is simple. A few tricks and you are good to go.

In this recipe, I added a paste of fried onions. Onions by itself release water when added to a dish so the best way to add onions to a dish when you want the flavor and fear the dish getting excess moisture is by frying the onions. The process of frying onions dries up the moisture. The fried onions also tend to get a little sweeter so, make sure you adjust the spices accordingly. When you grind the coriander leaves with mint leaves and chilies, make sure that you don’t add too much water. In fact, add water a drop at a time and avoid if not needed. The green paste doesn’t really have to be a paste, it can be roughly chopped paste.

If you follow the recipe properly, you will be able to achieve a perfect seekh kebabs and trust me, these ones are to die for. They are perfect, juicy and absolutely delicious. Enjoy!!!

Masala Poori Chaat

Masala Poori or Masalpoori is a popular chaat in Southern states of India, mainly Tamil Nadu, Karnataka, Telangana and Andhra Pradesh. This chaat can be made spicy and sweet, and of course the best way, which is sweet and spicy.

I think all chaats need to have “Tikhi-Meethi”, which is sweet and spicy in hindi. A chaat has to have medley of flavors that just make you happy. Chaats should make you remember and enjoy good times. See, people usually don’t realize but more than any sweet dish, chaats spread more happiness. Sweet dish is a part of every family and usually made or brought in from sweet shop every time for an occasion, big or small, sometimes not so important and sometimes made even without an occasion. But, Chaat, people mostly don’t make it at home and when they step out to enjoy their favorite chaat, its more like an event.

If you happen to be a chaat lover like us, and enjoy making them at home, this is a recipe for you. This chaat is different from all other chaats, the difference is North and South, literally. This one is more cooked, blended, mixed in and a little more effort from our regular chaats, but the end result is all worth it.

This chaat is mostly made with peas and sometimes with Chickpeas/Kabuli Chana. I have made both ways and I feel the Kabuli Chana is much better so preferred in my house, but you can always substitute and follow the same steps. Peas do not need to be soaked so you can always make this chaat in around an hour if using peas. Make sure you follow the steps of mashing and blending, the flavor would not be the same if you omit those steps. The chaat is served warm and would fill you like a meal, so I recommend it more for tea parties or chaat evenings than an appetizer. It is also a great option for Ramadan Iftaar, if you have an hour gap between Iftaar and dinner. Also, I prefer making my papdi at home, and I make it with Whole wheat flour. Nevertheless, using store bought Papdi gives exactly the same fabulous result. If you want to make yours at home, feel free to follow my recipe. You can also substitute whole wheat with All purpose flour as well.

My better half, Mr. Parveez introduced me to this chaat. It was his college days when he would be out with his friends, after college and at times bunking classes enjoying mouthful of flavors and mostly it was Masala Poori. All in all, loads of wonderful memories. Now, I can definitely bring back his wonderful carefree days, but every now and then I help him remember them with a smile by offering his favorite chaat.