Hyderabadi biryani continues to dominate the culinary landscape, emerging not only as a popular dish but also as a cultural symbol of the city. Tourists from across the world rarely leave Hyderabad without tasting the dish, which has become synonymous with the city’s identity.
Origins Linked to Mughal Era
Historians note that biryani was introduced to the Deccan during the expansion of the Mughal Empire in South India. A fusion of Mughal and Arabian cooking styles with local Deccani flavours led to the creation of the distinct Hyderabadi biryani. Accounts suggest that dignitaries who attended feasts hosted by the Nizams frequently praised the dish, elevating its status from royal cuisine to a staple among the public.
Regional Variations Gain Momentum
Though traditionally cooked in large vessels (handis), biryani has evolved across regions with several innovative formats:
* Bamboo biryani from Maredumilli, Andhra Pradesh, has gained widespread popularity.
* Many households in Andhra prefer pairing biryani with gongura chutney.
* In Hyderabad, restaurants continue to introduce signature flavours, with “Potlam Biryani” — a regular biryani wrapped in a thin omelette — becoming a trending variant.
Record-Breaking Consumption
Biryani remains the most ordered dish on food delivery platforms. According to the 2024 annual report:
* Telangana and Andhra Pradesh registered 2.5 crore biryani orders in a single year.
* Hyderabad alone accounted for 1.57 crore orders.
On average, 34 biryanis are ordered every minute in the city. Orders in Vijayawada and Visakhapatnam also remain significantly high, and restaurant dine-ins surpass delivery figures.
Awadhi Biryani and the Royal Status
Historical records trace the formal recognition of biryani to Awadh (present-day Uttar Pradesh). During the famine of 1784, Nawab Asaf-ud-Daula commissioned a large construction project and ensured nutritious meals for nearly 20,000 labourers. Cooks prepared a dish combining rice, meat, potatoes, saffron and spices. The Nawab approved it instantly and granted it royal status, marking the birth of the Awadhi biryani.
Name and Cooking Technique
The term biryani is derived from the Persian word birinj, meaning rice. The traditional dum cooking technique was introduced by the Mughals, who also pioneered the use of saffron and yogurt in biryani. Saffron adds colour and fragrance, while yogurt helps tenderize the meat.
Recent trends show increasing use of brown rice and millets as substitutes for basmati rice. Brown rice offers higher fibre content and longer satiety, while millet-based biryani is gradually gaining acceptance.
With evolving flavours, creative presentations and increasing consumer demand, biryani continues to retain its dominance — cementing Hyderabad’s position as the biryani capital of India.