Hyderabad has been synonymous with legendary biryani, and on World Biryani Day, we adore its seven favorite places which every lover of biryani has to go. Top 7 Biryani Restaurants in Hyderabad.
Hotel Shadab (Ghansi Bazaar, Old City)
This establishment is over a century old and is famous for its spicy, authentic mutton and chicken dum biryani, served with the chutneys and mirchi ka salan. Food writer Matt Preston called it his fave after sampling it fluffy saffron ‘scented rice’ and ‘juicy meat’.
Cafe Bahar (Basheer Bagh)
Budget-friendly in the biryani directory since 1973, it offers chicken, mutton, and even fish biryani busting with traditional flavors.
Bawarchi (RTC X Roads/New Nallakunta)
Primarily known for its mutton dum biryani with an extremely juicy meat taste, daily one outlet is dedicated to this crowd.
Paradise Biryani (multiple outlets)
This was a makeshift canteen in 1953 but is now a reference point for chicken biryani fans. The citizens have branches across the city.
Shah Ghouse Cafe
Every ancient time going back in history has popularized this heavenly dish: biryani and haleem. Which most people visit an established joint (Tolichowki, Shalibanda, Gachibowli) for, also thrice or four times during a month.
Adaa at Taj Falaknuma Palace
Nizami palace of the 19th century is able to bring a fine dining restaurant to reality. Providing the customers with an exquisitely made Kachchi Hyderabadi Biryani with the touch of royalty.
Meridian (Panjagutta)
Famous for chicken and mutton biryani, prepared with ample cuts of meat- lauded for having a sustained flavor and nostalgia-inducing feel.
ALSO READ: Pav Bhaji to Biryani: Top 10 Worldwide Famous Indian Dishes
What Makes Hyderabad’s Biryani Special
Hyderabadi biryani, from the kitchens of a Nizam, is characterized by layering raw meat with fragrant rice and cooking “dum”-style, trapping aromas and spices. The perfect biryani has fluffy rice, tender meat, and caramelized onions, flavored with spices warm enough to start suffocating them, like saffron, cardamom, and dagad phool.
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