Hyderabadi Biryani gains 10th position on Taste Atlas: Here’s what makes it special

New Delhi: Taste Atlas recently updated its list of the world’s best rice dishes, and Hyderabadi biryani proudly ranked 10th. This was the only Indian delicacy featured, highlighting its global culinary significance. The list celebrates rice dishes from many countries, showcasing diverse flavours and cooking styles. Among these, Hyderabadi biryani shines as an iconic dish that blends rich traditions and aromatic spices, making it beloved worldwide.

Food lovers and travellers are curious about this magnificent dish and why it stands out as one of the top rice dishes globally. Known for its slow-cooked perfection and burst of flavours, this biryani represents India’s rich culinary heritage. Craving to learn more about its uniqueness? Let’s dive into the magic behind Hyderabadi biryani’s top 10 ranking and everything that makes it so special.

Hyderabadi Biryani is in the list of the top 10 global rice dish

Hyderabadi biryani has secured its place among the world’s finest rice dishes, ranking 10th on the Taste Atlas list. This recognition reflects its rich flavour, delicate texture, and the unique dum cooking method that infuses every grain with aroma. It stands tall among international rice delicacies, highlighting India’s culinary excellence and heritage in global food culture.

What makes Hyderabadi Biryani special?

Hyderabadi biryani is famed for its exquisite blend of marinated meat, fragrant basmati rice, and aromatic spices like saffron and cardamom. The dish uses layering techniques where marinated meat and partially cooked rice are cooked together, allowing flavours to meld beautifully. The balance of spices, herbs, and ghee delivers a rich, spicy yet subtly sweet taste that makes it a standout in global cuisine.

The art of dum cooking in Hyderabadi Biryani

Dum cooking is a slow-steaming process that seals in flavours and moisture. The pot is tightly sealed—often with dough—to trap steam while the biryani cooks on low heat. This gentle cooking allows spices, meat, and rice to harmonise perfectly, creating a fluffy, flavour-packed dish without losing any aroma or texture.

Different preparation styles of Hyderabadi Biryani

Kachchi Biryani: This traditional style involves marinating raw meat with spices and yoghurt overnight. The marinated raw meat is layered at the bottom of the pot with partially cooked rice on top. The pot is tightly sealed and slow-cooked on dum (steam). This gentle cooking allows the meat to cook fully along with the rice, infusing deep flavours into every grain. It requires precision in timing to ensure both rice and meat are perfectly cooked.

Pack the Biryani: In this style, the meat is cooked separately until tender before layering it with semi-cooked rice. The layered pot is then sealed and cooked on dum for a shorter time than Kacchi biryani. This method allows the already cooked meat to blend flavours with the rice and produce fluffy grains. Pakki biryani is quicker and somewhat easier to make, offering a different texture and taste balance.

Zaffrani Biryani (Luxury Variant): Often prepared as a sub-style of either kacchi or pakki, it uses saffron-infused milk to add a luxurious aroma and golden hue. This style highlights the careful use of saffron and premium basmati rice, making it a special festive and royal dish in Hyderabadi cuisine.

Sufiyani Biryani: A variation typically made with raw meat (kachcha gosht) known for its rich and aromatic taste. This style emphasises simple yet powerful spice blends, often excluding chilies to let the natural flavours shine.

Authentic Hyderabadi Biryani recipe

Here is a detailed ingredients list for authentic Hyderabadi biryani:

1 kg meat (chicken or mutton, preferably bone-in)

2 cups aged basmati rice (soaked for 30 minutes)

1 cup yoghurt (curd)

4 tablespoons ghee (clarified butter)

4 large onions (thinly sliced and fried until golden brown)

2 tablespoons ginger-garlic paste

2-3 green chilies, slit

1 tablespoon red chili powder

½ teaspoon turmeric powder

1 to 1½ teaspoons biryani masala (or garam masala)

1 teaspoon cardamom powder

2 teaspoons lemon juice

Fresh coriander leaves, chopped (about ½ cup)

Fresh mint leaves, chopped (about ½ cup)

A few strands of saffron soaked in ¼ cup warm milk

Whole spices for rice:
- 2 bay leaves
- 3-4 cloves
- 3-4 green cardamoms
- 2-inch cinnamon stick
- 1 star anise (optional)
- ½ teaspoon shahi jeera (caraway seeds) (optional)
- 1 black cardamom (optional)

Salt to taste

Water for cooking rice

Dough made from wheat flour and water to seal the pot during dum cooking

Easy Hyderabadi biryani recipe

Marinate the meat: Combine 1 kg chicken or mutton with yoghurt, ginger-garlic paste, red chilli powder, turmeric, biryani masala, lemon juice, mint and coriander leaves. Add salt and fried onions. Massage well and let it marinate for at least 1 hour to absorb all spices deeply.

Parboil the rice: Soak basmati rice for 30 minutes. Bring water to a boil with whole spices like bay leaves, cardamom, cloves, and cinnamon. Add soaked rice and cook until it’s around 70% done—grains should have a slight bite. Drain and set aside.

Layering: In a heavy-bottomed pot, spread the marinated meat evenly. Next, add a layer of the partially cooked rice. Sprinkle saffron-soaked warm milk, fried onions, chopped mint and coriander leaves, and drizzle melted ghee over the rice. Repeat layering if necessary.

Seal the pot: Prepare a sticky dum seal using wheat flour and water rolled into a dough. Use this to seal the pot’s lid tightly to trap the steam inside. This is crucial for the dum cooking method.

Dum cooking: Place the sealed pot over low flame or a tawa (griddle) to prevent direct heat. Cook for 40 to 45 minutes, allowing the slow steam to cook meat and rice perfectly, letting flavours meld.

Rest and serve: Turn off the heat and let the biryani rest for 10 minutes before opening. Gently fluff the rice with a fork without breaking the grains. Serve hot with raita, salad, or mirchi ka salan.

From rich spices to slow dum cooking and unique preparation styles, Hyderabadi biryani remains a global culinary treasure. Its place in the Taste Atlas top 10 rice dishes celebrates India’s epicurean heritage beautifully.