Hyderabadi Biryani is certainly one of the most scrumptious and irresistible dishes not only to the Indians but also to the people of many other countries as well. Despite being a South Asian dish by origin its popularity transcends all geographic barriers and cherished by every food lovers irrespective of cast, creed or nationality. Naturally the question arises what makes this Hyderabadi Biryani so special and popular among a vast population across so many countries. There are several other types of biryanis available to the food lovers apart from the Hyderabadi Biryani. Still the craze for the Hyderabadi Biryani is matchless when compared with other form of biriyanis.
Yes, there are definite reasons behind its mass popularity.
The uniqueness of the way in which Hyderabadi Biryani is prepared is the prime reason. Nowhere in India is biryani cooked the way it is made in Hyderabad. For example in most other biryanis rice and meat are cooked separately and mixed together in the subsequent stages of preparation. But that is not the case with Hyderabadi biryani. Here both the things are cooked together. This very cooking method is called “kutchi” (meaning raw) biryani style where raw meat is cooked in a “handi” (a large earthen pot) together with raw rice with the addition of a small amount of water. And along with this, various expensive and exotic spices are admixed at the same time. These assorted spices also play a decisive role in producing a biryani which is supreme both in taste and in aroma.
Moreover it requires adequate time and meticulous planning to prepare an authentic Hyderabadi biryani and it is not at all the job of any Tom Dick or Harry. As a matter of fact the cooks or the chefs who prepare it possess experience of years after which they are allowed to cook Hyderabadi biryani in a reputed hotel or restaurant. And all these make this biryani so famous and lovable to countless food lovers.