The Nawaab's Restaurant

 The Nawaab's Briyani 

Today, I personally have eaten more biryani than I did in my entire life and I am certainly not done yet. Every few weeks when the craving for comfort gets out of hand, a biryani is called for. The long-grained rice, coated with ghee and bursting with flavors, the succulent pieces of chicken falling off the bone, and the wafting fragrance of cardamom, bay leaf,  & fried onions is a balm that can comfort any aching soul.

Making biryani is a work of art. The choicest pieces of meat are marinated in spices and laid down in special pots with ghee; parboiled rice, often long-grained, is layered on top, and aromatics, spices, and scents are added, the layers go one until the handi is full. The whole thing is then put on Dum and left to cook. While the process may seem simple, it requires expertise and practice of another level. This is what makes the perfect biryani such a rare find and prized catch.

Personally, I swear by the biryani of Nawaab’s Restaurant, the flavors of which are so mellow that replicating them is near impossible: too little spice and it will have no character, too much and it will be spoilt, too little fat will leave it dry, too much fat will make it unpalatable; the meat has to be tender enough to fall off the bone but so soft that it disintegrates, the Mirchi ka salan flavor was just mouth-watering compared to other restaurants when we get water type of salan when we order from restaurants but the Nawaab’s restaurant gives you the taste of oden days the salan was so thick like a pickle. and the smell that melts you to fall for it as soon as you open the handi. The list of requirements is so long that I never thought I would be able to find a decent biryani outside. That I am writing this story is thanks to the umpteen handi I have polished off from there since the discovery.

Location:
Opp, Raddison Hotel Gachibowli Hyderabad 
Cost for two 1200/-