The crown jewel of Nizam cuisine. Marinated meat and saffron-infused rice slow-cooked in a sealed handi.
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Subtle, aromatic, and royal. A 'Pukki' biriyani where rice and meat are cooked separately then layered.
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Distinguished by its use of potatoes and a lighter spice profile, evolved from the exiled Nawab Wajid Ali Shah.
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