Andhra Biryani – Metamorphosis of Hyderabadi Biryani to Suit Regional Tastes

Want to relish the world famous Hyderabadi biryani, but cannot stomach garam masala? Then try Andhra Biryani, a popular local variant. It is one of the best cuisines of our state, which preserves the taste as well as the popularity of the original one. Andhra Biryani coexists side by side with Hyderabadi Biryani in the kitchens of the city.

We all know that the Hyderabadi Biryani is part of history as it was first prepared in the kitchens of the Nizam. Whereas Andhra Biryani is part of geography, where the local ingredients as well as the taste preferences influence it.

Unlike most people of Telangana region, people of Coastal Andhra and Rayalseema prefer hot mirchi powder to garam masala. So they transformed garam masala spiced Hyderabadi Biryani into a chilli powder based Andhra Biryani. Though the taste is different from the authentic Hyderabadi Biryani, it has a unique taste that definitely tickles your taste buds.

When it comes to ingredients, green chilly paste and a lot of spices like cloves, peppercorns, black cumin, cardamom, cinnamon etc. are used in Hyderabadi Biryani. In Andhra Biryani, usage of spices is little bit less but red chilly powder is extensively used. All the other ingredients like Basmati rice and ghee are used as usual. However, typical Andhra Biryani is mostly available with chicken. Mutton Biryani is available only in some small number of restaurants.

Mirchon ka saalan (chilli curry), which generally accompanies the Hyderabadi biryani, is many times not provided with Andhra Biryani.

Anupama hotel at Ameerpet, Blue-Fox at Himayathnagar are famous for Andhra Biryani in our city. Biryani at Hyderabad House, S.R nagar is somewhat different from other branches in the city as most of the people in that area like Andhra version.

Read more on Hyderabad Biryani from HIOC

1 comment for “Andhra Biryani – Metamorphosis of Hyderabadi Biryani to Suit Regional Tastes

Comments are closed.