The name itself brings my memories back, which I cherish from the time I left Hyderabad in India.It is also place of Nawabs , As the nawabs and their rule is gone long long ago , There culture , heritage are well preserved in hyderabad and is being passed from generation to generation.
When coming the to the way of dressing, talking and eating are ethnic and rich.

Every festival and occasional cooking then and now in hyderabad will and must have BIRIYANI, with respect to once religion it is made in vegetarian and non-vegetarian.
In this country Biriyani is made of thousand variations , but the most popular by taste and richness is " Hyderabadi Biriyani ".

Now a days every nook and corner restaurant boasts of Hyderabadi Biriyani in India and also in world which sounds weired , If one has to get taste of real Hyderabadi Biriyani he has to go to old city which means hyderabad downtown.
hyderabadi biriyani is also called as dum biriyani.
As the name Dum , which is a urdu word means food that is sealed in a vessel and cooked on slow flame for hours.

It is a whole meal by itself , when you take both versions , veg or non-veg .Its like rachel rays 30 mins meal , but more the time it is kept in Dum more delicious it becomes.

When ever I make Biriyani on weekends ,my whole family just enjoy and indulge in it and when I make this for getto's with freinds , we all keep talking about our memories associated with it from the time our taste buds first tasted this rich and aromatic food.

It can be made as simple as it can with just handful of spices to as rich as it can by adding various dry fruits.After talking so much about Biriyani I just love to have some or to make some , as I am in mid of night and its not time to make , I will try to tell my version of making Biriyani which is simple but tastes good.

The quantity is for 2 people , medium spicy

Ingredients:

Basmati rice ( 1cup)( it is long grained , aromatic ) you can get it in any indian or middle east grocery store.
water 2cups
onion 1small cut length wise
green chillies 2 slit length wise
fresh coriander leaves 1 table spoon finely chopped
mint leaves 1 table spoon finely chopped

for veggi( cut carrots , string beans , tomatoes, cauliflower, potatoes , capsicum in to small pieces and some peas ) all making 2 cups

for non-veg (chicken or meat 2 cups of nice pieces ) these should be marinated 30 mins before hand with a tea spoon of salt , chilli powder according to once taste

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