A popular dish of Hyderabad is biryani. It is prepared with a blending of Mughal kitchen and the style of cooking practiced by the Nizams. Hyderabadi biryani has a distinct aroma. Beautifully garnished with pudina, fried onion & boiled eggs. Mostly it is served with dahi-ki-chutney and mirchi-ka-salan. Biryani has many variants like mutton biryani, chicken biryani, biryani khaam, biryani zard or zafrani or the most exotic of all joban malti biryani in which mutton, partridges and quails were cooked with rice.
Hyderabadi dum biryani, is where dum refers to the baking process and basmati rice and meat or vegetables are mixed in a pot and heated for a long time. During the Nizam’s time, the biryani was made with lamb carefully cooked with rice. Culinary delicacies of Hyderabad include:
Gosht, which is made from a buck/billy/young goat, and is associated with the Hyderabadi cuisine. Hyderabadis prize the meat of a male goat.
Kachchi gosht ki biriyani, of Hyderabad, where raw meat is stir fried with spices (masala) for a couple of minutes and then covered with rice and put on dum. Today, Biryani is also made using vegetables, chicken, seafood and beef. The beef Biryani is known as Kalyani Biryani, available at many small eateries in the city. Although any Irani cafe might serve this delectable dish, there are a few places better known for tasteful food than their hygiene.
Hyderabadi Haleem, is another dish which is available only in the month of Ramadaan (Ramzan).
Mirchi ka salan, served with spicy chilly gravy, is another dish that serves as a tasty accompaniment to any rice item.
Double Ka Meetha, is a dessert made from bread, milk and dry fruits.
Falooda, is a favourite drink of Hyderabad.
Irani chai is the tea of Hyderabad, available at any of the ubiquitous “Chai” shops.
Street food, in Hyderabad is better than most other cities in India and it is cheap.