Hyderabad Biryani is an emotion

Hyderabadi biryani, also known as Hyderabadi dum biryani, is a style of biryani from Hyderabad, India made with basmati rice and meat (mostly chicken,lamb). Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi and Mughlai cuisines. Hyderabad biryani is a key dish in Hyderabadi cuisine.

History
Hyderabad was conquered by the Mughals in the 1630s, and ruled by its Nizams. Mughlai culinary traditions joined with local traditions to create Hyderabadi cuisine. Local folklore attributes the creation of Hyderabadi biryani to the chef of the first Nizam, Nizam-ul-Mulk, Asaf Jah I, in the mid 18th century, during a hunting expedition. In 1857, when the Mughal Empire declined in Delhi, Hyderabad emerged as the center of South Asian culture, resulting into mix of innovations in Hyderabadi biryani.

Origin
The exact origin of the dish is uncertain. Despite legends attributing it to the Nizam's chef, the biryani is of South Indian origin, derived from pilaf varieties brought to South Asia by Arab traders. Pulao may have been an army dish in medieval India. Armies would prepare a one-pot dish of rice with whichever meat was available. The distinction between "pulao" and "biryani" is arbitrary.

Ingredients
Base ingredients are basmati rice, goat meat or (sometime chicken or beef), dahi, fried onion and ghee. Spices include; cinnamon, cloves, cardamom (elaichi), bay leaves, nutmeg, papaya paste, Caraway (shahi jeera), mace flower (javitri), star anise (biryani flower), lemon, and saffron. Coriander leaves and garnish.

Types
Hyderabadi biryani is of two types: the kachchi (raw) biryani, and the pakki (cooked) biryani.

Kachch-e-gosht ki biryani
The kachchi biryani is prepared with kachchi gosht (raw meat) marinated with spices overnight and then soaked in curd (dahi) before cooking. The meat is sandwiched between layers of fragrant basmati rice and cooked "in dum" after sealing the handi (vessel) with dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.

Accompaniments
A biryani is usually served with dahi chutney and mirchi ka salan.[14] Baghaar-e-baingan is a common side dish. The salad includes onion, carrot, cucumber, and lemon wedges.

Finally Biryani is an emotion," a wise soul once wrote on the internet. Food lovers will vouch for the fact that there are very few dishes that can guarantee you a foodgasm like an aromatic and succulent plate of biryani.