The Top 5 Biryani Restaurants in Hyderabad

A recent survey by the Indian Biryani Foundation factored around 12544 participants from Hyderabad and Secunderabad (it's twin city) in order to decide the top 10 Biryani Restaurants in Hyderabad.

The results were based on the number of votes, the satisfaction index, the number of recipes and the variety of audiences the restaurant served, the popularity index, the seating capacity of the restaurant, the location and accessibility, amongst a few.

Below are the results of the survey.

1. With no doubt, at the #1 spot came the "Paradise Hotel" restaurant.

The Paradise Hotel is located very near to the Paradise circle and Sardar Patel road. This restaurant has been serving the people of Hyderabad for over 50 years.

There are several popular blends of Biryani served here namely Double Masala, Regular Biryani, Chicken Biryani, Biryani with Mirchhi Ka Saalan, Khushbu ka Raita etcetera.

2. At the #2 spot comes the Bawarchi, a restaurant popular for the way it serves and pampers its guests with mouth watering Hyderabadi Biryani. This restaurant is located near Sandhya theater.

They serve an exclusive blend of pineapple raitas that relax your taste buds and go very well along the Biryani.

3. If you prefer to have Hyderabadi Biryani in the old city, then the best place to have it is the Shadab Restaurant. This restaurant has been ranked number 3.

The restaurant is also popular for its ambience and the strawberry raita (yogurt) that acts like an aphrodisiac.

4. Hotel Madina has been ranked at # 4. This restaurant is famous for the spices that it puts in the Biryanis that it offers. It is located near Pathergatti.

The Madina Hotel also serves delicious Haryali Chicken served with onion rings and yogurt, that makes your dinner memorable.

5. At number 5 stands Adaab Restaurant which is famous for the delicious Biryani it serves and its ecstatic hospitality. This restaurant is located near Nampally. It is also popular for the Kerala spices that it adds in each of its dish. The chef here refuses to divulge the secret spices they add in the restaurants.

If you ever happen to be in the finger licking land Hyderabad or Secunderabad, do make sure you visit one of these restaurants and tempt your taste buds.

The Yummy Special Oink oink Pork Biryani

When the little pig is cooked in holy spices along with the world famous Basmati Rice, the outcome is a mesmerizing Yummy Special Oink Oink Pork Biryani

What goes in?

1 kilo pork – cut in small pieces

Ginger paste – 3 table spoons
Garlic paste – 3 table spoons

Garam Masala – 1 table spoon

Red Chilli powder – 2 T Spoons

3 pinches of Saffron powder

1 cup yogurt (Dahi)

6 Green Chillies – slice it

3 table spoons of coriander leaves grated

3 cups of basmati rice

2 T spoons of Lemonade (no salt, no sugar)

7 onions (small)

Haldi powder  1 T spoon (turmeric powder)

50 grams of white butter

1 table spoon of Table Salt (or as per taste)

5 table spoons of Desi Ghee (Oil is also good)

Dood (Milk) ¼ cup

1 cup corn flour

How to cook?

Make a medley of pork, garlic, the garam masala, ginger paste, Haldi, Red chillies, chilli poser, Mint leaves (1 TBLSPOON), Coriander leaves in a big bowl and let it be aside for 30 minutes atleast.

Heat Ghee and add onions until golden brown. Utensil should be a deep flat bottom heavy metallic pan. Deep means at least 8 inches tall.

Add the butter.

Add the pork and let it go a bit dark. Add the yogurt and onions.

Now boil rice at least 3/4^th. Drain out excess water.

Next, spread the pork mix on top of the rice. Heat it for 40 minutes on low heat.

Once ready, garnish with lemonade. And then serve it hot.

Enjoy!

The making of a Prawn Biryani

Wishing to take a deep see dive by relishing a super delicious prawn biryani!

What goes in?

This serves Two

2 cups of Basmati Rice

Kasoori Methi (dry methi)

Half kilog prawns

2 spoons of coriander seeds – grate them

Prawn stock – around 1.5 cups

Haldi Powder – around 4 to 5 pinches

3 table spoons of Desi Ghee (or cooking oil)

1.5 table spoons of red chilli powder

1.5 table spoon salt (or up to your taste)

2 table spoons of White Butter

Coriander Leaves – chop them – around 3 T spoons

3 Onions

2 table spoon garlic paste

2 table spoon ginger paste

A few Curry leaves (Karri Patta)

Grate around 50 grams of cocunut

Garam Masala – around 1 t spoon

3 t spoons of lemonade (unsalted, no sugar)

4 green chillies

How to prepare?

Dip the Basmati Rice in water for 20 minutes. Drain out the water.

Add the prawn stock. Heat it on mild heat.

Now put a deep flat bottom heavy pot on stove.

Place the prawns along with the red chilli powder, turmeric (haldi) powder and let it be there for 30 minutes

Now ignite the stove and heat the oil in the pan. Add the onions and fry until golden brown.

Add the salt now. Further, add the white butter.

Next, add around 1 T spoon of salt in the prawns and then sprinkle the Curry leaves on top of it. Put the prawns in the pan and cook them until the prawns become slightly dark.

Heat it at around 300 degrees.

Now mix everything so that it looks like a paste. Add the prawns too. Once cooked, add the lemonade. Put this aside.

Next you have to cook the Basmati rice. Put the rice in a big deep metallic heavy flat bottom pot. Boil it for around 7 minutes. Drain out the water. This becomes layer 1.

Add the prawn mix on top. This becomes layer 2.

Cover the pot with a heavy cover and cook for around 30 minutes at low temperature.

Now get ready. Your Prawn Biryani is ready to be served.

Delicious Pakistani Chicken Biryani with Shorba

Delicious Pakistani Chicken Biryani with Shorba

Here comes an ultra exclusive recipe for cooking and preparing a mouth watering Chicken Biryani. Note that Chicken refers the flesh of Goat. This dish is very popular during the holy month of Ramzan. The following are the ingredients required for preparing this dish:

For marinating Chicken:

1/2 kg Chicken, sliced in 1.5 inches pieces, front leg portion preferred
1/2 tsp salt
1/2 Tbsp garam masala
2 Tbsp hung curd
1 Tbsp ginger garlic paste
1.5 Tbsp raw papaya paste
1/2 Tbsp red chilli powder
Juice of 1/2 lemon

For cooking rice: 

250 gm basmati rice, washed & drained
1.5 tsp salt
2 bay leaves
2 black cardamom
1 tsp black cumin seeds
2 cinnamon sticks
4 black peppercorn
4 green cardamom
4 cloves
1/2 tsp fennel

Other ingredients:

2 onions, finely chopped
Oil
1 tomato fine chopped
Saffron
1/4th cup Luke warm milk
Ghee
2 green chillies
Rose water

How to cook...the preparation preocess:

Step 1: Marinating Chicken

Marinating the Chicken is a highly artistic process and one needs to master this art to ensure an absolute delicacy on the offering. Add the hung curd to the Chicken, ginger garlic paste, salt, chilli powder, papaya paste, garam masala and lemon juice. keep this mixture for two hours for marination.

Step 2: Cooking Chicken

Heat ghee in a flat bottomed metallic pan and fry chopped onions till they turn golden brown. Now add green chilles, ginger garlic paste along with marinated Chicken. Allow it to cook for 10 minutes on high heat. Now add coriander powder, red chilli and cumin powder to 2 cups of water and boil it. now on low flame allow the Chicken to completely cook.
Now add coriander leaves , tomatoes, salt and garam masala to the Chicken. There should not be any water in the Chicken.

Step 3: Making of Kesar milk

Put Kesar in luke warm milk and keep it for 15 minutes. Now add rose water to it and keep the mixture aside.

Step 4: The making of Chawal

Use the highest quality basmati Chawal and soak it for 30 minutes. now drain water. Add cardamom, cloves, cinnamon, black pepper corn and jeera to it and boil it in 500 ml of water for 5 minutes on high flame .Then drain the water completely so that rice is half cooked.


Step 5: Layering

This a 6 layering process of final step. Divide the rice and Chicken into two portions. Now first layer is rice, spread it completely and heavy bottomed pan otherwise rice will burn. now add cooked Chicken and spread it to make second layer. Third layer is adding saffron milk and some ghee. Fourth layer is again rice follwed by fifth layer of Chicken and the last layer is chopped coriander, pudina and lemon juice. now cover the lid and seal the pan completely with dough so the steam does not come out. let  it cook for 45 minutes on low flame.

Your delicious Dum Chicken biryani is ready to serve. Serve it hot with raita.

Anda Methi Biryani (Fenugreek Biryani)

Anda Methi Biryani (Fenugreek Biryani) 

All you veggie lovers, here comes the ultimate teaser for your taste buds and good health... the Methi Biryani.

What goes in?

2 cups of Basmati Rice. Dip it in water for 20 minutes. Drain out excess water.

One big onion.

2 table spoons of Ginger Garlic Spoon

4 cups of water (H2O)

Salt – as per taste

Finely chop a big tomato

2 table spoon of Desi Ghee (You may also use cooking oil)

3 eggs

For garnishing, some salted cashew nuts

One” cinnamon

Two Cardamoms  (prefer green ones)

Black Cardamoms – around 2 to 3

Cloves – around 2 pieces

4 pinches of red chili powder

One bay leaf

4 pinches of Garam Masala (available in Indian / Asian stores)

2.5 pinches of Haldi (turmeric powder)

Jeera powder – around half t spoon

One to One. 4 table spoons of coriander powder

One tea spoon saunf powder

Now how to cook the Methi Gravy?

Coriander leaves  - half cup

1 big bundle Methi  

Mint leaves – half cup

4 green chillies – small sized

7 – 8 Raisins and 7 – 8 Hazel nuts

Preparation Method?

Chop the methi leaves after cleaning them in hot running water.

Chop the green chillies and the coriander leaves.

Chop the methi in a Grinder

Along with the mint, coriander, raisins, hazel nuts and chillies

Pour ¾ cup of water and then make a silky paste out of it

Boil the eggs and keep them aside

Now how to cook the Biryani?

Heat the Ghee in a deep flat bottom pan. Add all the spices in it. Fry for around 60 seconds. Now add the onions  until they turn golden brown.

Pour the garlic ginger paste and fry for 60 seconds more.

Next, pour the tomatoes that you sliced earlier and heat for two more minutes in medium heat.

Next, add the methi gravy and mix it. Heat for FOUR minutes.

now all the dry spice powders one by one and stir.

Next, make sure that the water in the rice is drained out. Add around 4 cups of water and a little bit of salt. Mix it. Cover it and let it heat for a few minutes until the rice gets cooked. Now pour the methi mix on top of it and serve it hot with the boiled eggs on top of it. Sprinkle the garnishing on top. Enjoy your Methi Biryani.