Spice zyada: On the trail of a forgotten flavour

It's part of the Hyderabadi folkore, just like the Charminar and Salrjung Museum. But, the Hyderabadi Biryani has something more going for it. Food purists swear that they can just by touch and feel tell you which restaurant's Biryani was being served. So much so, outlets like Paradise have become a must visit spot in every tourist map.

Unlike it's Avadh counterpart, the Hyderabadi biryani owes its romance to the Zafrani rice, a speciality that is native to the city of Nizams. While the Kashmiri Zafrani pulao the Lucknowi cuisine have their own versions of the Biryani, the Hyderabadi version is different.

Paradise now has competition from not just the old favourites like Nayaab, Sahdaab, Madina, Alfa and Bawarchi but also from the likes of Hyderabad House. The latter is taking the franchisee route to pepper the city with its outlets.

In its authentic style, it is accompanied by chicken ‘salan’, ‘bagara baingan’ and ‘dahi ki chutney’. Vegetarians needn’t feel they are missing out on a delicacy because par boiled potatoes are an excellent substitute for mutton.

While cooked meat and semi cooked rice are used in the Kashmiri and Lucknowi styles of cooking, the Hyderabadi version is supposed to be the only one of its kind where the rice is cooked and the meat raw. Moreover, it is spicier and a slightly sour pulao, thanks to the Andhra influence and the corresponding use of red chilies and tamarind. The Biryani tastes best when made in large quantities. What is important is the right proportion of ingredients and masala and the right way of preparing it.

With changing time, Biryanis now come not just a single pack, but has variations like Family Pack, Jumbo pack....So much so, that it has become a battle to be the making the best biryani in town.