The Nizams of Hyderabad took the best of both the Mughalai cuisine and Andhra cuisine to serve us somewhat of a legacy – Hyderabadi Biriyani. Out of the two variants of Hyderabadi Biriyani – kacchi and pakki – the former might just seem easy to cook as it involves layering uncooked meat with rice and steaming the whole darn thing. But making sure that the meat is done just right is a challenge any chef would savour. Trust us to serve you one of the better pakki biriyanis you’ll ever eat! Parboiled basmati rice layered with a spicy gravy of boneless chicken, yoghurt, mint leaves and browned onions in a heavy-bottomed dish and steamed on low flame till the rice is infused with the delectable flavours of the marinade. Served with raita, this dish needs no more convincing. Serves 1.