Recipe - http://www.bawarchi.com/recipe/hyderabadi-dum-biryani-oetp1Rihadbbc.html
Some say the is closer to the original Iranian recipe than the Mughlai one. It originated in the kitchens of the Nizam where the royal cooks marinated meat overnight with spices and then soaked them in yogurt before layering with long-grain aromatic Basmati rice and cooking in a sealed handi. The biryani is redolent of fried onions, a lot of spices (some not used in Lucknowi biryani) and dry fruits.
more coming
