Hyderabadi Biryani Makes India Proud: Ranks Among World’s Best Rice Dishes in Global Taste Atlas List

Hyderabadi Biryani Earns Global Glory

Biryani the heart and soul of Indian cuisine has once again carved its name on the global culinary map. Taste Atlas, a globally renowned food and travel guide, recently unveiled its updated list of the World’s Best Rice Dishes. Among entries from across continents, Hyderabadi biryani secured the 10th place, standing tall as the only Indian dish to feature within the top 50.

In a list largely dominated by Japanese rice preparations, this recognition celebrates the rich heritage, unmatched flavours, and gastronomic excellence that Hyderabadi biryani carries with it.

This achievement not only delights food lovers in India but also reinforces Hyderabad’s reputation as a global food destination a city where tradition, flavour, and culture simmer in every pot of biryani served.

Why Hyderabadi Biryani Stands Out Worldwide

There are many versions of biryani across India from Kolkata to Karachi, Lucknow to Malabar. Yet, the Hyderabadi variant has managed to win hearts globally. Its culinary identity flourished under the influence of Mughal cooking traditions blended with the aromatic ingredients of the Deccan plateau.

What makes this biryani extraordinary?

• Use of premium long-grain basmati rice
• Tender, juicy meat mostly goat or chicken
• A fragrant blend of whole and ground spices
• Distinct preparation style that elevates aroma over heat
• Layers of flavour created with slow dum cooking

Each grain of rice captures the fragrance of saffron, cardamom, cloves, and other spices creating a dish that is rich yet surprisingly light, unlike some heavier northern variations.

The Power of ‘Dum’: A Centuries-Old Cooking Art

The crown jewel of Hyderabadi biryani lies in its cooking technique Dum Pukht, meaning to breathe and cook slowly. This method dates back hundreds of years and remains a closely guarded tradition in Hyderabadi kitchens.

Here’s how dum cooking works:

• Raw or half-cooked meat is layered with par-boiled basmati rice
• The pot is sealed using dough or a tight copper/steel lid
• Steam is locked inside, allowing ingredients to cook in their own juices
• Moist heat ensures slow fusion of spices and flavours

As the biryani cooks gently:

• The aromas intensify
• Meat becomes butter-soft
• Rice absorbs the essence of herbs and spices
• No additional water or fat is required

This delicate balance results in a perfectly moist, deeply layered, and harmonious biryani that bursts with rich flavours in every bite.