HYDERABADI BIRYANI

It is believed that the city received its eponymous biryani in the early 18th century after Emperor Aurangzeb appointed Nizam-ul-Mulk as the new ruler of Hyderabad. The royal chefs apparently created almost 50 different versions that used fish, shrimp, quail, deer, and even hare meat. This preparation uses bay leaves, cardamom, peppercorn, cinnamon, coriander, and saffron milk, among other spices. However, the aromatic Indian spice, saffron, is the hero ingredient in the dish.