Hyderabadi Biryani @ HYDERABAD HOUSE

In the olden days when the armies marched long stretches, they were to be fed in the most befittingly nutritious manner. Hence they carried with them heards of sheep, goats, rations of rice and wheat as their staple diet. The meat was then cooked with rice or wheat, what was cooked with rice came to be known as BIRYANI and with wheat as HALEEM. The remnants of the lamb such as Trotters, organs etc was cooked overnight and served the next morning came to be known as NAHARI/PAYA.

The Nizam & other members of the royal family, such as Salar Jung, Viqar-ul-Umrah with unwavered dedication from the Royal cooks of the erstwhile Nizam perfected this most ordinary cooking by using expensive, special and aromatic ingredients to produce food of the highest quality of taste and nutrition, creating a perfect balance of proteins, carbohydrates etc. The extent of care taken is evident from the fact that even the metal that is used in the cooking vessels, was predominantly copper, which helps in slow cooking, while retaining the original flavours of meats etc.

HYDERABAD HOUSE, (estd 1975 by its founder Late Mir Baber Ali) continues this legacy with equal finesse, which has made it a household name among one and all in Hyderabad. Hyderabad House intends to promote this unique cuisine not only in the city of Hyderabad but also to all parts of the country and abroad.