Hyderabadi biryani

The Hyderabadi biryani is a Deccan Mughlai rice-and-meat dish whose definitive form developed at the 18-century Nizam of Hyderabad's court. The dish combines Persian-Awadhi dum-cooking technique (sealed pot, slow steaming) with South Indian basmati rice, saffron, Hyderabadi chillies and goat meat. The two main variants — Kacchi biryani (raw marinated meat cooked with the rice) and Pakki biryani (pre-cooked meat layered with rice) — are the subject of Hyderabadi culinary partisan tradition. The 1960 Paradise Food Court at Hyderabad's Secunderabad established the modern commercial biryani restaurant tradition. GI tag application pending since 2010.