73 Wigram St, Harris Park NSW 2150

Phone: (02) 9635 9577

History of Biryani

At Hyderabad House, we are all about serving the best Indian food to food lovers in Sydney. But it’s fair to say that our Biryanis are probably the most important item on the menu. After all, who can make better Biryani than a Hyderabadi?

You are welcome to enjoy the best Biryani in Sydney at Hyderabad House in Harris Park. Here’s your chance to know a bit about its history. Though it may appear to be a dish indigenous to India, in reality the dish originated quite far away.

Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice. While there are multiple theories about how biryani made its way to India, it is generally accepted that it originated in West Asia.

The Nizams of Hyderabad and Nawabs of Lucknow were also famous for their appreciation of the subtle nuances of biryani. Their chefs were renowned the world over for their signature dishes. These rulers too were responsible for popularising their versions of the biryani – and mouth-watering accompaniments like mirchi ka salan, dhanshak and baghare baingan – in different parts of the country.

The perfect biryani calls for meticulously measured ingredients and a practised technique. Traditionally, the dumpukht method (slow breathing oven in Persian) was used to make biryani. In this method, the ingredients are loaded in a pot and slow cooked over charcoal, sometimes from the top also, to allow the dum or steam to works its magic.

The pot, sealed around the edges with dough, allows the steaming meat to tenderise in its own juices while flavouring the rice. At Hyderabad House, we follow the traditional way of making Biryani. Other than the technique, spices also play a critical role in dishing out a good biryani – some recipes call for a very limited use of spices while others use more than 15 different spices. Meat or chicken is often the main ingredient, though in some coastal varieties, fish, prawns, and crabs are also used. Use of rose water, sweet edible ittar and kewra water in biryani is also common, a practice prevalent since the medieval era.

See our Biryani Menu

EXPRESS WEEKDAYS LUNCH SPECIAL

Need a great bite in a hurry? Dig into our special Express Lunch menu. Enjoy fantastic value for money and great taste as always. Warning, you may have to come every day. It's that good!

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