The Heavenly Taste of Hyderabadi Biryani

Hyderabadi Biryani Masala Powder

Biryani has been satiating our hunger craving for centuries. The Nawabs of Lucknow and the Nizams of Hyderabad have heaped their praises for this delicacy. Any biryani aficionado will agree that a hot plate of biryani with its tantalising aroma and perfect balance of meat, spices and rice is more than just a food item.

Let’s embark on a gastronomic journey of the biryani from the land of Persia to your plate. 

The Biryani Chronicles

The word Biryani is derived from the Persian word Birinj, which means rice and Birian, which means ‘fried before cooking’. There are so many stories and theories that are related to the origins of this delectable dish. Many historians believe that the biryani was brought to India by the Mughals and the taste and flavours were further developed in their royal kitchens.

The Mughal Emperors appreciated the art of cooking and were very fond of lavish dining experiences in their courts. There is one popular story associated with the evolution of Biryani. The story goes that Mumtaz Mahal, wife of Shah Jahan visited the army barracks and found that many Mughal soldiers were undernourished. In order to provide them a balanced diet that was nutritious as well as delicious, she asked the chefs to prepare a rice dish made with spices and meat. A scrumptious meal was whipped up with strands of saffron, succulent pieces of meat and an assortment of spices that were slowly cooked over wood fire.

Hyderabad’s Pride on a Plate

If you walk down any street in Hyderabad, there will be umpteen takeaways and eateries with banners that have the word ‘biryani’ mentioned on it. Mention the word “biryani” and you can see every eye sparkle with pride and delight. Hyderabadi Biryani originated in the kitchens of the Nizams and is a wonderful fusion of Mughlai and Iranian cuisines.

The heavenly Hyderabadi Biryani was first introduced during the reign of Emperor Aurangzeb. When he appointed Niza-Ul-Mulk as the new ruler of Hyderabad, it is believed that his chefs prepared close to 50 different versions of the dish that used different varieties of meat like deer, rabbit, quail, fish and shrimp! The aromatic saffron was the absolute star of every version. Today, the bustling food cultures of Hyderabad have welcomed and heightened flavours from ancestral recipes to bring the authentic taste to every common man’s table.

Relish the rich legacy of Hyderabad with Annapoorna’s Hyderabadi Biryani masala. Our special blend has been created with an amalgamation of indigenous spices, aromatic herbs and heirloom techniques that bring the richness and aroma of an enticing feast right to your plate. Cook, share and feast like the royals at your table.